Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth of fall with Cranberry Apple Twice-Baked Sweet Potatoes, a delightful dish that perfectly balances sweet and tart flavors. This recipe features creamy sweet potatoes blended with crisp apples and tangy cranberries, creating a deliciously unique side that will impress at any gathering. Easy to prepare and packed with nutritious ingredients, these twice-baked wonders are ideal for holiday meals or cozy weeknight dinners. With their vibrant colors and comforting taste, they are sure to become a seasonal favorite!
- 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 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 the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes or until they are tender.
- Allow the sweet potatoes to cool slightly, then heat a skillet over medium heat. Melt the butter, add diced apple and cranberries with nutmeg, cinnamon, and salt. Cook for 5-7 minutes until tender.
- Stir in maple syrup and cook for an additional 2 minutes.
- Slice each baked sweet potato in half lengthwise and scoop out most of the flesh while leaving a thin layer inside each skin.
- Mix the mashed sweet potato flesh with half of the cranberry apple filling and spoon it back into the skins.
- Top each filled sweet potato with the remaining filling and bake for an additional 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg