Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Scrub and pierce the sweet potatoes, rub with olive oil and sprinkle with salt before placing on the baking sheet.
- Roast sweet potatoes for about 40–45 minutes until skins are wrinkled and fork-pierced easily.
- Melt butter in a skillet over medium heat, add diced Granny Smith apples, and cook for 5–7 minutes until tender.
- Add fresh cranberries, brown sugar, cinnamon, nutmeg, and a pinch of salt to the skillet. Cook for another 5–7 minutes.
- Remove roasted sweet potatoes, cut lengthwise, and fluff interiors for the filling.
- Spoon the apple and cranberry mixture into the sweet potatoes, mounding them high.
- Return filled sweet potatoes to oven and bake for another 10 minutes.
- Garnish with toasted pecans, fresh thyme, or flaky sea salt before serving.
Nutrition
Notes
These sweet potatoes can be prepared ahead of time and are perfect for holiday gatherings.
