Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warm and comforting flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish combines the natural sweetness of roasted sweet potatoes with the tartness of cranberries and the crunch of fresh apples, creating a colorful and nutritious side that’s perfect for family dinners or holiday gatherings. Easy to prepare and make ahead of time, this recipe will impress your guests while filling your kitchen with enticing aromas. Enjoy them solo or as a vibrant addition to your main course!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and bake for 45-50 minutes until soft.
- In a skillet over medium heat, melt butter. Add diced apple, cranberries, nutmeg, cinnamon, and salt. Cook for 5-7 minutes until fruit is tender.
- Stir in maple syrup and cook for an additional 2 minutes before setting aside.
- Once cool enough to handle, slice baked sweet potatoes in half lengthwise and scoop out most of the flesh into a bowl. Mash with half of the filling mixture.
- Spoon the mashed mixture back into potato skins and top with remaining filling. Bake for another 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (175g)
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg