Ingredients
Scale
- 4 large sweet potatoes
- 1 cup fresh cranberries
- 2 medium apples, diced
- 2 tablespoons honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped pecans (optional)
- Fresh mint for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Powder the sweet potatoes with a fork and place on a baking sheet. Bake for 45-50 minutes until tender.
- Allow to cool slightly, then slice each sweet potato in half and scoop out the flesh into a bowl.
- Mix the sweet potato flesh with cranberries, apples, honey, cinnamon, and nutmeg.
- Spoon the filling back into the sweet potato shells.
- Return to the oven and bake for an additional 15 minutes.
- Top with chopped pecans and fresh mint before serving.
Notes
- You can substitute honey with agave syrup for a vegan option.
- For extra crunch, add a sprinkle of granola on top.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Bake and Fill
- Cuisine: American
- Diet: Healthy, Vegetarian, Vegan option
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 220 kcal Kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg