Roasted Sweet Potatoes with Pecans, Apples, and Dried Cranberries

Roasted Sweet Potatoes with Pecans, Apples, and Dried Cranberries
Adapted from The Sweet Life Online (<—– GREAT vegan blog!!)
4 individual sized sweet potatoes or yams
1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)
1/3 cup roasted pecans
1/3 cup dried cranberries
1 large crisp apple (I love Honeycrisp), cored and diced
Cinnamon, as garnish
Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.
Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.
Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.
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