Ingredients
Scale
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 2 medium apples, peeled, cored, and diced into 2.5 cm cubes
- 120 milliliters dried cranberries
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 3 tablespoons coconut sugar or brown sugar
- 60 milliliters chopped pecans
Instructions
- Preheat your oven to 218°C. Scrub the sweet potatoes clean and dry them thoroughly. Place them in a baking dish and pierce each potato all over with a fork.
- Roast the sweet potatoes for 40 to 45 minutes until they are very tender.
- While the sweet potatoes are baking, melt the butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, cinnamon, nutmeg, and sugar. Sauté this mixture for several minutes, stirring occasionally, until the apples become tender.
- Stir in the chopped pecans and cook for one more minute to ensure an even distribution of the nuts.
- Once the sweet potatoes are done baking, split each one open and fluff the interior with a fork. Spoon the apple-cranberry mixture over each potato.
- Return the potatoes to the oven and bake for an additional 10 minutes at 218°C until the filling is bubbling.
- Remove from the oven and serve warm.
Notes
Make sure to pierce the sweet potatoes well to avoid them bursting while baking. You can adjust the level of sweetness by adding more or less sugar to the apple-cranberry mixture. For a creamier texture, mix in some Greek yogurt or sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 15mg