Ingredients
2 medium sweet potatoes
2 tablespoons butter
2 medium apples, peeled, cored, and diced into 1-inch cubes
1/2 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons coconut sugar (or brown sugar)
1/4 cup chopped pecans
Instructions
1. Preheat oven to 425°F. Scrub sweet potatoes clean then dry completely. Place in a baking dish and prick all over with a fork. Roast sweet potatoes 40–45 minutes until very tender.
2. While potatoes roast, melt butter in a skillet over medium-high heat. Add apples, cranberries, cinnamon, nutmeg, and sugar. Sauté several minutes, stirring occasionally until apples are tender.
3. Add pecans and sauté 1 additional minute until nuts are incorporated.
4. Split sweet potatoes open and fluff interior with fork. Top each with apple-cranberry mixture.
5. Return to oven and bake 10 minutes at 425°F until filling is bubbly.
6. Serve warm and enjoy!
Notes
Use firm apples like Honeycrisp, Granny Smith, or Braeburn for best texture.
Can be made dairy-free by substituting coconut oil for butter.
Roast sweet potatoes up to 2 days ahead for easier holiday prep.
Store leftovers refrigerated up to 4 days; reheat in oven at 350°F for best results.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American