Ingredients:
Sweet Potatoes:
4 medium sweet potatoes (about 1.2 kg total)
1 tbsp (15 ml) olive oil
Pinch of sea salt
Filling:
1 cup (150 g) diced apples (Honeycrisp or Gala)
1/2 cup (75 g) dried cranberries
2 tbsp (30 g) butter
2 tbsp (30 ml) maple syrup or honey
1/2 tsp (2–3 g) cinnamon
1/4 tsp (1–2 g) nutmeg
1/4 tsp (1–2 g) sea salt
Topping:
1/3 cup (40 g) toasted walnuts, chopped
Optional: extra drizzle of maple syrup
Optional: fresh rosemary
Directions:
Bake the sweet potatoes:
Preheat oven to 400°F (200°C).
Rub sweet potatoes with olive oil and a pinch of salt.
Bake directly on the rack or on a tray for 45–55 minutes, until soft.
Prepare the filling:
When cool enough to handle, cut each sweet potato in half lengthwise.
Scoop the inside into a bowl, leaving a thin border so the skins hold their shape.
Mash lightly.
Add diced apples, cranberries, butter, maple syrup/honey, cinnamon, nutmeg, and salt. Mix well.
Refill the potatoes:
Spoon the mixture generously back into each potato shell.
Second bake:
Return to the oven for 10–12 minutes, until warmed through and lightly caramelized on top.
Finish:
Top with toasted walnuts and a drizzle of maple syrup.
Add fresh rosemary for aroma if you like.
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Kcal: ~260 kcal per serving
Servings: 4–6 servings
Leave a Comment