Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium apples (peeled, cored, diced)
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 425°F (218°C).
- Scrub and dry the sweet potatoes, then prick them with a fork.
- Roast the sweet potatoes in a baking dish for 40-45 minutes until tender.
- While they roast, melt butter in a skillet over medium-high heat. Add diced apples, cranberries, coconut sugar, cinnamon, and nutmeg. Sauté until apples soften.
- Stir in chopped pecans and combine well.
- Once roasted, split open each sweet potato and fluff their insides with a fork.
- Spoon the apple-cranberry filling into each sweet potato half.
- Return to the oven and bake for an additional 10 minutes until heated through and bubbly.
- Serve warm for a delicious experience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg