Ingredients
Scale
- 4 large sweet potatoes
- 1 cup fresh cranberries
- 2 apples, diced
- 1/4 cup honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons coconut oil or butter
- Fresh herbs for garnish (parsley or mint)
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce with a fork. Bake for 45-60 minutes until tender. Cool slightly.
- Cut each sweet potato in half and scoop out most of the flesh into a bowl, leaving a small border intact.
- Mix the sweet potato flesh with cranberries, apples, honey, cinnamon, nutmeg, and half of the chopped nuts.
- Spoon the mixture back into the sweet potato shells. Top with remaining nuts and a drizzle of honey or syrup.
- Return to the oven and bake another 15 minutes until heated through and topping is golden.
- Garnish with fresh herbs and serve warm.
Notes
- Can be made ahead and reheated.
- Adjust sweetness by adding more or less honey or syrup.
- Upgrade with a sprinkle of cheese or vegan cheese for extra richness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking, stuffing
- Cuisine: American
- Diet: Vegetarian, healthy
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg