Roasted Sweet Potatoes with Apple & Cranberry Filling
Tender roasted sweet potatoes split and stuffed with a buttery apple–cranberry filling scented with cinnamon and orange. Comforting, colorful, and crowd-pleasing.
Prep time: 15 minutes
Roast time: 40–45 minutes
Total time: 55–60 minutes
Ingredients
For the Sweet Potatoes
4 medium sweet potatoes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Apple & Cranberry Filling
1 tbsp olive oil
2 apples, peeled & diced
⅓ cup dried cranberries
Zest of ½ orange
2 tbsp orange juice or apple juice
1½ tbsp honey or maple syrup
½ tsp cinnamon
Pinch of nutmeg
Pinch of salt
Optional Toppings
Chopped pecans or walnuts
Crumbled feta or goat cheese
Fresh thyme or rosemary
Instructions
1. Roast Sweet Potatoes
Preheat oven to 200°C (400°F).
Scrub sweet potatoes and pat dry.
Pierce each a few times with a fork.
Rub with olive oil, salt, and pepper.
Roast 40–45 minutes, until tender.
2. Make Filling
Heat butter in a pan over medium heat.
Add apples and cook 5–6 minutes until soft.
Stir in cranberries, orange zest, juice, honey, cinnamon, nutmeg, and salt.
Simmer 3–4 minutes until glossy and jammy.
3. Assemble
Slice sweet potatoes lengthwise and gently fluff the centers.
Spoon apple–cranberry filling generously into each.
Add optional toppings if using.
Serving Ideas
As a holiday side dish
With roast chicken or turkey
As a vegetarian main with salad
Tips & Variations
Extra richness: Add a dollop of Greek yogurt or labneh.
Vegan: Use olive oil instead of butter.
More texture: Stir toasted nuts into the filling.
Nutritional Information
Calories: ~360
Carbs: 62 g
Protein: 4 g
Fat: 10 g