Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth of autumn with our delightful Cranberry Apple Twice-Baked Sweet Potatoes. This cozy dish combines the natural sweetness of baked sweet potatoes with tangy cranberries and crisp apples, creating a harmonious blend that’s perfect for any gathering. Whether you’re preparing a weeknight dinner or hosting a festive feast, this recipe is sure to impress your family and friends. Not only are these twice-baked sweet potatoes packed with nutrients and flavor, but they also offer versatility as either a hearty side dish or a satisfying main course. Enjoy the ease of preparation and the comforting flavors that make this dish 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 bake on a baking sheet for 45-50 minutes until soft.
- In a skillet over medium heat, melt butter and add diced apple and cranberries. Stir in nutmeg, cinnamon, and salt; cook for about 5-7 minutes until tender.
- Once cooled, slice the sweet potatoes in half lengthwise and scoop out most of the flesh into a bowl. Mash it and mix in half of the cranberry apple mixture.
- Refill the potato skins with the mash, top with remaining filling, and bake for another 10-12 minutes.
Nutrition
- Serving Size: 1 filled sweet potato half (165g)
- Calories: 220
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg