Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warm flavors of autumn with our Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish combines the natural sweetness of baked sweet potatoes with the tartness of fresh cranberries and crisp apples, creating a comforting meal perfect for any fall occasion. Whether you’re hosting a holiday gathering or enjoying a cozy weeknight dinner, these twice-baked sweet potatoes are sure to impress. Easy to prepare and customizable, they cater to various tastes and dietary preferences. Enjoy them as a savory side or a light main course that captures the essence of the season.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side Dish
- 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 your oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a baking sheet for 45-50 minutes until soft. Allow to cool slightly.
- In a skillet over medium heat, melt butter and add diced apple and cranberries along with nutmeg, cinnamon, and salt. Cook for about 5-7 minutes until tender.
- Slice cooled sweet potatoes in half lengthwise and scoop out most flesh into a bowl, leaving a thin layer inside the skins. Mash with half of the cranberry mixture.
- Stuff potato skins with the mash, top with remaining cranberry mixture, and bake for an additional 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 150g)
- Calories: 210
- Sugar: 12g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg