Sweet Potatoes with Pecans, Apples, and Dried Cranberries Recipe

5 from 1 vote

Bake up a very special side dish with this surprisingly simple recipe: it's great for kicking an oatmeal craving in the pants!

Course Breakfast

Cuisine American

Keyword apple, cranberry, pecan, sweet potato

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 336kcal

Preheat your oven to 400 F.
Pierce each sweet potato all over with a fork or a knife and wrap tightly in foil.
4 individual-sized sweet potatoes
Place the sweet potatoes in the oven and roast for 45 to 50 minutes then, take them out and let them cool down for about 15 min.
Cut open each potato from end to end lengthwise. Keeping the skins intact, remove the flesh carefully with a spoon, and place the flesh in a big bowl.
Mash the potato flesh with the coconut milk, the chives, and salt and pepper to taste.
¼ cup full-fat coconut milk, Sea salt and freshly ground black pepper to taste, 1 tbsp. fresh chives
Stuff back each potato with an equal amount of the mashed filling, and top with pecans, dried cranberries, and apples.
⅓ cup roasted pecans, ⅓ cup dried cranberries, 1 large apple
If you feel like it, sprinkle some cinnamon on top for extra flavor.
¼ tsp. ground cinnamon