Description
A cozy fall favorite—sweet potatoes loaded with warm spiced apples, cranberries, and pecans for a comforting vegetarian dish.
Ingredients
4 medium sweet potatoes
2 apples (Honeycrisp or Granny Smith), peeled and diced
2 tbsp unsalted butter
1 tbsp pure maple syrup
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp salt
¼ cup chopped pecans
2 tbsp dried cranberries
Plain Greek yogurt or whipped cream (optional for topping)
Instructions
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork and bake on a sheet for 45–55 minutes, or until tender.
In a skillet, melt butter over medium heat. Add diced apples and cook for 5 minutes until softened.
Stir in maple syrup, cinnamon, nutmeg, cloves, and salt. Cook 2 more minutes.
Slice baked sweet potatoes lengthwise and fluff the flesh with a fork.
Spoon apple mixture into each potato cavity.
Top with chopped pecans and dried cranberries.
Serve warm, optionally topped with Greek yogurt or whipped cream.
Notes
Honeycrisp apples provide the perfect sweet-tart flavor.
Customize with walnuts, raisins, or chopped dates.
To make this recipe vegan, swap the butter for a plant-based alternative.
These make a great Thanksgiving or Christmas side dish!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
