Preheat the oven to 400°F. Wash the sweet potatoes and pierce them with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-50 minutes or until tender.
In a small bowl, combine the melted butter, brown sugar, chopped pecans, dried cranberries, cinnamon, nutmeg, salt, and black pepper.
Once the sweet potatoes are baked and cool enough to handle, slice them lengthwise and carefully scoop out the flesh, leaving about 1/4 inch of flesh in the skin.
Mash the sweet potato flesh with a fork, and mix it with the prepared filling until thoroughly combined.
Stuff the sweet potato skins with the filling, dividing it evenly among them.
Place the stuffed sweet potatoes on the same baking sheet and bake for an additional 10-15 minutes or until the filling is heated through and the tops are lightly browned.
Remove the stuffed sweet potatoes from the oven and let them cool for a few minutes before serving.
For added flavor, top each stuffed sweet potato with a dollop of sour cream, sprinkle of chives, or a few bacon bits.
Baked stuffed sweet potatoes make a delicious and nutritious side dish or a main meal. They are easy to make and can be prepared ahead of time. Feel free to experiment with different fillings to suit your taste.
This recipe is perfect for those who are looking for a healthy and tasty option for their meal. The combination of sweet potatoes, pecans, and cranberries creates a delicious flavor profile that is sure to please everyone.
So, give this recipe a try and impress your friends and family with the perfect baked stuffed sweet potatoes!