Recipe by: Laughing Spatula
Using a twice baked method to stuff the potatoes, make a filling of mashed sweet potato, warm spices, apples, cranberries, a dash of vanilla, and top it all off with an easy streusel topping.
Ingredients
Sweet Potato Filling
- 4 Bako Sweet Potatoes
- 2 Tbsp unsalted butter (melted)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt (omit if using salted butter)
- 1 cup diced apples
- 1/4 cup dried cranberries
Streusel Topping
- 4 Tbsp butter (unsalted, room temp)
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/8 tsp salt (omit if using salted butter)
- 1/4 tsp cinnamon
Directions
- Preheat oven to 400 degrees fahrenheit. Line a baking sheet with foil, and spray with nonstick. Set aside.
- Cut a horizontal slit about 1/3 of the way through the sweet potato (do not cut all the way through) to allow venting during cooking.
- Place sweet potato on foil lined baking sheet and bake for about 45 minutes to 1 hour, or until fork tender. Allow to cool for approximately 20 minutes, or until cool enough to safely handle.
Filling Instructions
- Scoop softened sweet potato 'meat' into a medium sized bowl (leaving just enough 'meat' in sweet potato shell to retain shape of the sweet potato).
- Mash sweet potato filling with butter, brown sugar, cinnamon, nutmeg, and vanilla until combined. Fold in apples and dried cranberries.
- Scoop sweet potato filling mixture back into each sweet potato 'shell'.
Streusel Topping
- In small bowl, combine streusel ingredients. Fold ingredients together with a fork until a sand like consistency is reached.
- Top each stuffed sweet potato with about 2-3 tablespoons of streusel topping.
- Bake streusel topped, stuffed sweet potatoes for an additional 15 minutes. Allow to cool for 5-10 minutes before serving.
