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Roasted Sweet Potatoes Apple Cranberry: A Cozy Fall Recipe

Stuffed Roasted Sweet Potatoes with Apple Cranberry Compote

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 4 medium sweet potatoes Scrubbed and dried
  • 2 tbsp unsalted butter Or coconut oil for vegan option
  • 2 medium apples Honeycrisp or Granny Smith, peeled and diced
  • 1 cup fresh cranberries Can use frozen
  • 1/4 cup brown sugar Packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup pecans Chopped (optional)
  • 1 pinch salt To balance sweetness

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Using a fork, pierce the sweet potatoes several times. Place them on a baking sheet lined with parchment paper.
  • Bake for 45 to 50 minutes, or until the potatoes are tender when pierced with a knife.
  • While the potatoes roast, melt the butter in a skillet over medium heat.
  • Add the diced apples, cranberries, brown sugar, cinnamon, nutmeg, and salt to the skillet.
  • Sauté for 8 to 10 minutes, stirring occasionally, until the apples are tender and the cranberries have burst to create a chunky sauce.
  • Stir in the chopped pecans and remove from heat.
  • Once the sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork.
  • Spoon the warm apple-cranberry filling generously over each sweet potato and serve immediately.