Ingredients:

  • 4 Large Sweet Potatoes (approx. 1.2 kg total)
  • 1 tbsp Olive Oil
  • ½ tsp Coarse Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 Large Tart Apple (e.g., Granny Smith or Pink Lady), peeled, cored, and diced small
  • ½ cup Dried Cranberries (or craisins)
  • ¼ cup Packed Light Brown Sugar
  • ¼ cup Heavy Cream
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • Pinch of Salt (for balance)
  • 2 tbsp Toasted Pecans or Walnuts, chopped (Optional topping)
  • 1 tbsp Melted Butter (Optional, for brushing skins)

Instructions:

  1. Preheat your oven to 200°C (400°F). Scrub the sweet potatoes thoroughly. Prick each potato several times with a fork.
  2. Rub the potatoes with olive oil, salt, and pepper. Place them directly on a lined baking sheet. Bake for 50–60 minutes, or until the potatoes are fork-tender and slightly collapsed (Stage 1 Bake).
  3. Remove the potatoes and let them cool just enough to handle (about 15 minutes). Carefully slice each potato in half lengthwise.
  4. Using a spoon, gently scoop the cooked flesh out of the skins, leaving a sturdy, intact shell (about ¼ inch / 6 mm thickness) around the edge. Place the scooped flesh into a large mixing bowl. Arrange the empty potato shells back on the baking sheet.
  5. Melt the butter in a small sauté pan over medium heat. Add the diced apple and cook for 3–5 minutes until slightly softened. Add the dried cranberries, brown sugar, cinnamon, and ginger. Cook for 1 minute until the sugar starts to melt and the cranberries plump slightly. Remove from heat.
  6. To the bowl of scooped sweet potato flesh, add the heavy cream, vanilla extract, and pinch of salt. Use a fork or masher to whip the potato until smooth and creamy, avoiding over-mixing.
  7. Gently fold the warm cranberry and apple mixture into the mashed sweet potatoes. Taste the filling and adjust for sweetness if necessary.
  8. Spoon the filling mixture back into the empty potato skins, mounding it high. (For presentation, a piping bag can be used.)
  9. Brush the exposed potato skins (the rims) with a little melted butter. Sprinkle the chopped pecans or walnuts over the tops of the filling if using.
  10. Return the baking sheet to the oven and bake for 20–25 minutes, or until the filling is heated through and the tops are lightly golden brown (Stage 2 Bake).
  11. Serve hot. Garnish with a sprinkle of flaky salt or fresh thyme if serving with a savory main course.