Scale

4 medium sweet potatoes

1 apple (Granny Smith or Honeycrisp), diced

½ cup whole berry cranberry sauce

2 tbsp unsalted butter

1 tbsp brown sugar or maple syrup

½ tsp cinnamon

Pinch of salt

2 tbsp chopped pecans (optional)

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1. Bake sweet potatoes at 400°F for 45 minutes until fork-tender.

2. Meanwhile, sauté diced apples with butter, sugar, and cinnamon for 5–7 minutes.

3. Cut baked potatoes in half and scoop out flesh into a bowl.

4. Mix mashed sweet potato with sautéed apples, cranberry sauce, and salt.

5. Spoon mixture back into skins, top with pecans, and bake for 10–15 minutes more.

Can be made a day ahead and reheated. Swap butter for coconut oil for a vegan version. Use tart apples for contrast.