Cranberry Apple 

Twice-Baked Sweet Potatoes

• 4 medium sweet potatoes
• 1 cup diced apples, peeled
• 1 cup fresh or dried cranberries
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk (or preferred milk)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt to taste
• 1/4 cup chopped pecans (optional)
• Fresh parsley for garnish (optional)

Preheat oven to 400°F. Wash the sweet potatoes and pierce them with a fork. Please on a baking sheet and bake for 45-60 minutes, or until they are fork tender. 

As the potatoes bake, heat a skillet over medium heat. Add the diced apples and cranberries, cooking for 5-7 minutes until the apples soften. Mix in maple syrup, cinnamon, nutmeg, and a pinch of salt, then remove from heat. 

Once the sweet potatoes are done, let them cook briefly. Slice each in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a small border to keep the skins intact. Mash the sweet potato flash with almond milk, then add the apple-cranberry mixture. 

Spoon the filling back into each sweet potato skin, piling it up generously. Pleased the stuffed sweet potatoes back in the oven and bake for another 15-20 minutes, until fully warmed through. Garnish with fresh parsley or chives, if desired, and enjoy!