Stuffed Sweet Potatoes with Apples, Cranberries & Pecans

Ingredients

For the sweet potatoes

• 4 medium sweet potatoes

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 tablespoon maple syrup or honey

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

For the apple-cranberry filling

• 2 medium apples, peeled and diced

• 1/2 cup dried cranberries

• 1/2 cup chopped pecans

• 2 tablespoons butter

• 1 tablespoon brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 teaspoon lemon juice

• 1 tablespoon chopped fresh parsley or thyme (optional)

Optional toppings

• 2 tablespoons maple syrup

• A pinch of cinnamon

• Extra chopped pecans

• A small pinch of sea salt

Instructions

Step 1: Prepare the sweet potatoes

1. Preheat your oven to 400°F (200°C).

2. Wash and scrub the sweet potatoes thoroughly, then pat them dry.

3. Pierce each potato several times with a fork to allow steam to escape.

4. Rub the skins with olive oil and sprinkle lightly with salt.

5. Place them on a baking sheet lined with parchment paper.

6. Bake for 45–60 minutes, depending on their size, until tender when pierced with a fork.

Step 2: Prepare the apple filling

1. While the sweet potatoes bake, melt 2 tablespoons of butter in a skillet over medium heat.

2. Add the diced apples and cook for 4–5 minutes, stirring occasionally, until they begin to soften.

3. Add the brown sugar, cinnamon, nutmeg, and lemon juice.

4. Stir gently and cook for another 2–3 minutes until the apples are tender but still hold their shape.

5. Add the dried cranberries and cook for 1–2 minutes.

6. Remove the skillet from the heat and stir in half of the chopped pecans.

Step 3: Prepare the sweet potato centers

1. Remove the baked sweet potatoes from the oven and let them cool for 5 minutes.

2. Carefully slice each potato lengthwise, leaving the bottom skin intact.

3. Gently press the ends toward the center to open each potato.

4. Use a fork to fluff the soft flesh inside.

5. Mix the potato flesh with 2 tablespoons of butter, maple syrup, cinnamon, salt, and black pepper.

Step 4: Fill the sweet potatoes

1. Spoon the apple-cranberry mixture generously into each sweet potato.

2. Distribute the remaining chopped pecans over the tops.

3. Drizzle with a little maple syrup if you prefer extra sweetness.

4. Add fresh thyme or parsley for a fragrant finish.

Step 5: Bake again

1. Return the stuffed sweet potatoes to the oven.

2. Bake for another 8–10 minutes at 400°F (200°C), until heated through and lightly caramelized.

3. For extra toasted pecans, broil for 1–2 minutes, watching carefully to prevent burning.

4. Let rest for 3 minutes before serving.

Tips for the best results

• Choose firm apples: Granny Smith apples provide a pleasant tart contrast, while Honeycrisp apples add sweetness and crunch.

• Toast the pecans: Toast them in a dry skillet for 2–3 minutes to deepen their flavor.

• Adjust sweetness: Reduce the brown sugar or maple syrup if your sweet potatoes are naturally very sweet.

• Make ahead: Bake the sweet potatoes and prepare the filling a day in advance. Refrigerate separately, assemble, and reheat before serving.

• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in an oven at 350°F (175°C) until hot throughout.

Nutrition information

Estimated per serving, assuming 4 servings and including the pecans and dried cranberries.

Allergen information: Contains pecans, a tree nut. To make the recipe nut-free, omit the pecans and use toasted pumpkin seeds if tolerated.

Serving suggestion: Serve alongside roasted chicken, turkey, or a fresh green salad for a comforting autumn meal.