Ingredients
The key to this dish lies in selecting the right ingredients—fresh, vibrant produce really makes the difference. I always pick sweet potatoes that are firm and free from blemishes, and I look for tart but juicy apples like Granny Smith or Pink Lady to complement the cranberries. Using fresh cranberries brings a lovely pop of colour and tartness, but if fresh aren’t available, frozen work just as well. I like to keep things accessible, so where possible, I suggest simple swaps that won’t compromise the flavour.
- 4 medium sweet potatoes (about 2 pounds)
- 1 cup fresh or frozen cranberries
- 1 medium apple, peeled, cored, and diced (Granny Smith or Pink Lady recommended)
- 2 tablespoons unsalted butter, softened
- 1/4 cup maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional)
- Fresh thyme or rosemary for garnish (optional)
For substitutions, try coconut oil instead of butter for a dairy-free version, or swap pecans for almonds if preferred. If you’d like it sweeter, a splash more maple syrup can be added, but I like to keep it balanced.
Instructions
- Preheat your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake for about 45-50 minutes, or until tender when pierced with a fork.
- Remove the sweet potatoes from the oven and let them cool just enough to handle safely. Reduce oven temperature to 350°F (175°C).
- Slice each sweet potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch border to keep the skins intact.
- In a large bowl, mash the sweet potato flesh with butter, maple syrup, cinnamon, nutmeg, and salt until smooth.
- Fold in the diced apples, cranberries, and nuts if using. The apples add a refreshing crunch, while the cranberries provide a zingy contrast.
- Spoon the mixture back into the sweet potato skins, mounding slightly. Place the stuffed halves on a baking sheet lined with parchment paper.
- Bake for an additional 20-25 minutes, until the tops are golden and slightly crisp.
- Garnish with fresh thyme or rosemary before serving for a fragrant, earthy touch.
One tip I always remember from my professional kitchen days is to keep an eye on the second bake so the tops don’t burn. That golden crust is what really makes these potatoes sing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
