# What you need:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium apple (Honeycrisp or Granny Smith), peeled and diced
03 - 1/2 cup fresh or frozen cranberries
04 - 2 tablespoons butter
05 - 2 tablespoons maple syrup
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - Salt, to taste
→ Optional Topping
09 - 1/3 cup chopped pecans
10 - Additional maple syrup, for drizzling
# Steps to follow:
01 - Preheat oven to 400°F. Scrub sweet potatoes, dry, prick with fork, and place on baking sheet. Bake 45 to 50 minutes until tender.
02 - Melt butter in skillet over medium heat. Add diced apple and cranberries, sprinkle cinnamon, nutmeg, and salt. Cook 4 to 6 minutes until apples soften and cranberries burst. Remove from heat.
03 - Once cool enough to handle, halve sweet potatoes lengthwise. Scoop out flesh, leaving a 1/4-inch border inside skins.
04 - Mash sweet potato flesh in a bowl. Stir in apple-cranberry mixture and maple syrup gently to retain some texture.
05 - Spoon filling into sweet potato skins. Optionally, sprinkle with pecans and drizzle extra maple syrup.
06 - Return to oven and bake 10 to 12 minutes until heated through and tops are golden brown. Serve warm.
