Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth of fall with these delightful Cranberry Apple Twice-Baked Sweet Potatoes. This comforting dish combines the sweet earthiness of baked sweet potatoes with the tartness of fresh cranberries and the crispness of juicy apples, making it a perfect side for family gatherings or a cozy weeknight dinner. Not only is it easy to prepare, but it’s also packed with flavor, ensuring that both kids and adults will enjoy every bite. The beautiful presentation and seasonal ingredients make it an ideal addition to your autumn festivities.
- 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 each sweet potato several times with a fork, place on a baking sheet, and bake for about 45-50 minutes until soft.
- In a skillet over medium heat, melt the butter and add diced apple, cranberries, nutmeg, cinnamon, and salt. Cook for 5-7 minutes until tender.
- Stir in maple syrup and cook for an additional 2 minutes.
- Let the sweet potatoes cool slightly before slicing them in half lengthwise. Scoop out the flesh into a bowl, leaving a thin layer in the skins.
- Mash the sweet potato flesh and mix in half of the cranberry apple filling. Spoon back into potato skins.
- Top with the remaining filling and bake again for 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 200g)
- Calories: 290
- Sugar: 17g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 15mg