Ingredients
Scale
- 4 large sweet potatoes
- 1 cup fresh cranberries
- 2 crisp apples, diced
- 2 tablespoons honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped walnuts or pecans for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until soft.
- Let the sweet potatoes cool slightly, then halve them lengthwise and scoop out most of the flesh into a bowl.
- Add cranberries, diced apples, honey, cinnamon, nutmeg, salt, and pepper to the bowl. Mash and mix well.
- Refill the sweet potato shells with the mixture, then place back on a baking sheet.
- Bake for another 20 minutes until heated through and slightly caramelized.
- Garnish with chopped nuts if desired and serve warm.
Notes
- Use fresh cranberries for the best flavor, but frozen work too. Adjust sweetness as needed.
- This dish pairs well with a light salad or a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Method: Baking, Stuffed
- Cuisine: American
- Diet: healthy, vegetarian
Nutrition
- Serving Size: 1/4 of dish
- Calories: 230 kcal Kcal
- Sugar: 16 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg