Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in a warm and comforting dish this fall with our Cranberry Apple Twice-Baked Sweet Potatoes. This delightful recipe pairs the creamy sweetness of baked sweet potatoes with the tartness of fresh cranberries and the crispness of apples, creating a flavor combination that is both heartwarming and satisfying. Perfect for cozy dinners or festive gatherings, these twice-baked wonders are not only simple to prepare but also flexible enough to adapt to your taste preferences. The inviting aroma that fills your kitchen while they bake will have everyone eagerly anticipating their first bite. Enjoy them as a nutritious side dish or a hearty main course this autumn!
- Prep Time: 20 minutes
- Cook Time: 60 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 each sweet potato with a fork and place them on a baking sheet. Bake for 45-50 minutes until soft.
- In a skillet over medium heat, melt butter and add diced apple, cranberries, nutmeg, cinnamon, and salt. Cook for 5-7 minutes until tender and fragrant.
- Stir in maple syrup and cook for an additional two minutes.
- Once the sweet potatoes are baked, slice them in half lengthwise and scoop out most of the flesh into a bowl.
- Mash the scooped sweet potato with half of the cranberry apple mixture.
- Spoon the sweet potato mixture back into the skins and top with the remaining filling.
- Return stuffed sweet potatoes to the oven for another 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 15g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg