Description
A festive and comforting side dish where sweet potatoes are baked, mashed with cinnamon and maple, stuffed with a cranberry-apple compote, and baked again until golden.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup diced apple
- 1/4 cup dried cranberries
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 2 tablespoons butter, softened
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Rub sweet potatoes with olive oil, pierce with a fork, and bake for 45-50 minutes until tender.
- Let potatoes cool slightly, then slice in half lengthwise. Scoop out flesh into a bowl, leaving a thin shell.
- In a skillet over medium heat, sauté apple and cranberries with maple syrup and cinnamon for 5 minutes until softened.
- Mash sweet potato flesh with butter and salt. Fold in the cranberry-apple mixture and half the pecans.
- Spoon filling back into potato skins, top with remaining pecans, and bake for 15-20 minutes until heated through and golden.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American