Ingredients
Scale
- 4 large sweet potatoes
- 1 cup fresh cranberries
- 2 medium apples, diced
- 1/4 cup honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped walnuts or pecans
- Optional: fresh mint leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes, then bake for 45-50 minutes until tender.
- Let cool slightly, then halve the potatoes and scoop out most of the flesh into a bowl, leaving a small border.
- Mix the scooped sweet potato flesh with cranberries, diced apples, honey, cinnamon, and nutmeg.
- Spoon the mixture back into the potato skins, place on a baking sheet, and bake for another 20 minutes.
- Top with chopped nuts and garnish with mint leaves before serving.
Notes
- Use fresh cranberries for best flavor, but frozen can be substituted.
- Adjust sweetener according to your taste.
- Serve warm as a comforting dessert or healthy snack.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Method: Bake, mix, fill, and bake
- Cuisine: American
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 290 kcal Kcal
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg