These easy baked sweet potato skins stuffed with brie, cranberries and chopped walnuts are the perfect combination of sweet and salty, of creamy, chewy and crunchy. They make the perfect Thanksgiving side dish or appetizer!
Preheat oven to 400F/200C. Line a baking sheet with parchment paper or aluminum foil.
Poke sweet potatoes a few times with a fork (this will allow the steam to escape) and place on lined baking sheet. Bake for 1 hour. Remove from the oven and cool.
Cut in half length-wise and scoop out about half of the flesh, leaving a ¼ to ½ inch border to make sure the skins don't break.
Place the sweet potatoes back on the baking sheet using a spatula, flesh side down. Rub skin with olive oil and season with sea salt. Bake for 10 minutes. Remove from the oven and flip the skins (flesh side up)
Brie and Cranberry Sweet Potato Skins https://www.notenoughcinnamon.com/brie-cranberry-sweet-potato-skins/