Roasted Sweet Potato Dessert Boats with Pecans

• 86
  4 sweet potatoes, scrubbed and pierced with a fork

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 92
  3 tbsp butter, softened

  Organic Butter92$11.99Buy from Re-Up Refills
• 91
  2 tbsp pure maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store
• 81
  1/2 cup pecans, coarsely chopped

  Pecans81$17.99Buy from Terrasoul Superfoods
• 76
  2 tbsp dried cranberries

  Patience Fruit Organic Dried Cranberries 142g76$15.26Buy from Likecanada
• 88
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 89
  1/4 tsp ground nutmeg

  Organic Nutmeg Ground (Glass Jar)89$7.00Buy from My Organic Pantry
• 1/4 tsp fine salt

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1. 1

   Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.

2. 2

   Place the pierced sweet potatoes on the prepared sheet and roast for 35 minutes, until tender and yielding when squeezed.

3. 3

   While the potatoes bake, toast the chopped pecans in a small dry skillet over medium heat for 3 minutes, stirring constantly until fragrant and slightly browned, then remove from heat.

4. 4

   Remove the baked sweet potatoes from the oven, make a lengthwise slit down the top of each, and gently press the ends toward the center to split them open into boats.

5. 5

   Use a fork to mash and whip the warm flesh inside each potato skin, incorporating the softened butter, pure maple syrup, ground cinnamon, ground nutmeg, and salt directly in each boat until smooth and fluffy.

6. 6

   Scatter the toasted pecans and dried cranberries evenly across the whipped centers of each boat, then return to the oven for 3 minutes to warm the toppings through before serving.