6 medium sweet potatoes
1 c Snack Primal Naked Walnuts, chopped
1 c dried sweetened cranberries
1/4 c salted butter, softened
3 tbsp dark brown sugar, packed
1 tbsp ground cinnamon
1/4 tsp salt
4 tsp maple syrup
Preheat oven to 350℉ and line a baking sheet with foil.
Pierce sweet potatoes a few times with a fork and place onto the prepared baking sheet.
Bake for 55 to 65 minutes, until sweet potatoes are tender when pierced with a fork or sharp knife. Let sweet potatoes cool slightly then slice open lengthwise and spread open slightly. Mash pulp of each sweet potato with a fork.
Combine chopped walnuts, cranberries, butter, brown sugar, cinnamon and salt into a medium bowl; mix well.
Mound each sweet potato with 1/3 cup cranberry walnut mixture. Place sweet potatoes back in the oven and bake for an additional 15 minutes, until the topping is warm and fragrant. Remove sweet potatoes from the oven.
Drizzle sweet potatoes with maple syrup and serve warm.