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Cranberry Apple Twice-Baked Sweet Potatoes

Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
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Indulge in the warmth of fall with these delightful Cranberry Apple Twice-Baked Sweet Potatoes! This comforting dish perfectly marries the natural sweetness of sweet potatoes with the tartness of cranberries and the crunch of fresh apples. It’s a wonderful addition to family gatherings or an easy, satisfying meal on a busy weeknight. The heavenly aroma that fills your kitchen as they bake will surely create a cozy atmosphere. Not only are these twice-baked sweet potatoes delicious, but they’re also simple to prepare and can be made ahead of time for your convenience. Whether you’re serving them as a side dish or enjoying them as a main course, they are sure to impress everyone at your table!

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 cup fresh or frozen cranberries
  • 1 juicy apple, diced
  • 2 tablespoons butter (or coconut oil for a vegan option)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pierce each sweet potato with a fork and place them on a baking sheet. Bake for 45-50 minutes until soft.
  3. While baking, sauté diced apple, cranberries, nutmeg, cinnamon, and salt in melted butter until tender (about 5-7 minutes).
  4. Stir in maple syrup and cook for an additional couple of minutes.
  5. Cool baked sweet potatoes slightly, slice in half lengthwise, and scoop out most flesh into a bowl; mash until smooth.
  6. Mix half of the cranberry apple filling into the mashed sweet potato and refill the skins generously.
  7. Top stuffed potatoes with remaining cranberry mixture and bake for another 10-12 minutes.

Nutrition

Find it online: https://chloekitchen.com/indulge-in-cranberry-apple-twice-baked-sweet-potatoes-this-fall/