Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warm, comforting flavors of Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish features fluffy sweet potatoes combined with tart cranberries and crisp apples, all topped with a dash of cinnamon. Perfect for holiday gatherings or cozy weeknight dinners, these vibrant sweet potatoes add a festive touch to any table. Easy to prepare and sure to impress, this recipe will become a beloved favorite for all occasions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup fresh cranberries
- 1 cup diced Granny Smith apples
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter (melted)
- 1/4 cup pecans (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil.
- Pierce each sweet potato several times with a fork and place on the baking sheet. Bake for 45-60 minutes until tender.
- While cooling, chop cranberries and apples; combine in a bowl with brown sugar, cinnamon, nutmeg, and melted butter.
- Slice baked sweet potatoes in half lengthwise and scoop out most flesh into the bowl with the fruit mixture.
- Mix until creamy and refill potato skins with the mixture. Top with pecans if desired.
- Return filled potatoes to the oven for an additional 20 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approx. 150g)
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
Keywords: For added flavor, consider swapping cranberries for dried cherries or raisins. Ensure not to overmix the filling to keep it light and fluffy.