Ingredients
Scale
- 4 large sweet potatoes
- 1 cup fresh cranberries
- 2 apples, diced
- 1/4 cup honey or maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until soft.
- Allow to cool slightly, then halve lengthwise and scoop out most of the flesh into a bowl, leaving a small border.
- Mix the scooped flesh with cranberries, apples, honey, cinnamon, nutmeg, and salt.
- Spoon the mixture back into the potato shells and top with nuts if desired.
- Bake for an additional 20 minutes until heated through and slightly caramelized.
Notes
- For a vegan option, substitute honey with agave syrup.
- Use fresh cranberries for best flavor; frozen work too.
- Optional: serve with a dollop of Greek yogurt or coconut cream.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Method: Baking, stuffing
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 220 kcal Kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg