Cranberry Apple Twice-Baked Sweet Potatoes are not just a dish; they are an experience! Imagine sweet potatoes, perfectly baked until tender, then stuffed with a heavenly mixture of tart cranberries and crisp apples. Savory sweet potato bagel chips The aroma wafting through your kitchen is enough to make anyone swoon. It’s like the smell of the holidays, but in potato form!
This recipe brings back memories of holiday gatherings filled with laughter, love, and way too much food. Picture this: a bustling kitchen where everyone is vying for the last scoop, and you’re the culinary hero because you brought these beauties to the table. Perfectly fluffy breakfast biscuits Whether it’s Thanksgiving or just a cozy family dinner, these twice-baked sweet potatoes will have everyone asking for seconds.
Why You'll Love This Recipe
- The ease of preparation makes it a go-to for busy weeknights
- The flavor profile combines sweetness and tartness for a perfect balance
- Visually appealing, they bring color to any plate, making them great for impressing guests
- Versatile enough to enjoy as a main or side dish at any gathering
I once made these for a potluck, and let’s just say I had people following me around asking for the recipe like I was some sort of culinary rock star.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Sweet Potatoes: Look for firm, unblemished ones that feel heavy for their size; they’ll bake beautifully. For more inspiration, check out this crispy potato pancakes recipe.
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Cranberries: Use fresh or dried cranberries; they add the perfect tangy kick to balance the sweetness.
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Apples: Choose crisp varieties like Granny Smith or Honeycrisp for that delightful crunch.
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Brown Sugar: This will add depth and rich sweetness to your filling.
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Cinnamon: A sprinkle of this will bring warmth and cozy flavors to your dish.
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Butter: Opt for unsalted butter so you can control the saltiness.
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Pecans (optional): Toasted pecans add a lovely crunch and nutty flavor if you want extra texture.
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Maple Syrup (optional): For drizzling on top if you’re feeling extra indulgent.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). While waiting, grab your baking sheet and line it with parchment paper.
Bake Sweet Potatoes: Prick each sweet potato several times with a fork. Place them on the baking sheet and bake for about 45-60 minutes until tender. You’ll know they’re done when they yield easily to pressure.
Create the Filling: As sweet potatoes cool slightly, chop your cranberries and apples into small pieces. In a mixing bowl, combine them with brown sugar, cinnamon, and melted butter until well mixed.
Scoop Out Sweet Potatoes: Once cooled enough to handle, cut each sweet potato in half lengthwise. Carefully scoop out most of the flesh into another bowl while leaving a bit around the edges.
Mix Everything Together: Add the scooped sweet potato flesh into your cranberry-apple mixture. Stir until creamy and well combined; feel free to adjust sweetness with more sugar or maple syrup. For more inspiration, check out this creamy vegetable soup recipe.
Refill Sweet Potato Skins: Spoon the filling back into each sweet potato half generously—don’t be shy! Top with chopped pecans if using.
Bake Again!: Return those stuffed beauties back to the oven at 350°F (175°C) for another 15-20 minutes until heated through and slightly golden on top. The smells will drive everyone wild!
Enjoy every bite of these Cranberry Apple Twice-Baked Sweet Potatoes while basking in compliments from family and friends! Nutritious baked oatmeal cups.
You Must Know
- The key to these delightful Cranberry Apple Twice-Baked Sweet Potatoes is the perfect balance of sweetness and tanginess, creating an explosion of flavors
- Their vibrant colors and enticing aroma make them a stunning centerpiece for any meal
- Plus, they are packed with nutrients, making them a healthy choice!
Perfecting the Cooking Process
Start by baking the sweet potatoes until tender, then scoop out the insides for mixing. Creamy potato gratin for sides This ensures that every bite is creamy and flavorful.
Add Your Touch
Feel free to swap cranberries for raisins or add nuts for an extra crunch. Each variation brings its own unique flair to this dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results, restoring their delightful texture.
Chef's Helpful Tips
- To achieve perfectly fluffy potatoes, ensure they are fully cooked before mixing
- Use fresh cranberries if possible for a burst of flavor
- Adding a sprinkle of cinnamon or nutmeg can elevate your dish to a new level of deliciousness
Sometimes I whip up these sweet potatoes just to watch my friends’ eyes widen as they take their first bite—it’s pure joy when they love it as much as I do!
FAQ
What’s the best way to bake sweet potatoes?
Bake at 400°F (200°C) for about 45 minutes or until tender throughout.
Can I make these sweet potatoes ahead of time?
Absolutely! Prepare them a day in advance and reheat when you’re ready to serve.
What can I substitute for cranberries?
You can use dried cherries or chopped apples for a different flavor profile.
Cranberry Apple Twice-Baked Sweet Potatoes
- Total Time: 1 hour 35 minutes
- Yield: Serves 8
Description
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of sweet and tart flavors, perfect for any occasion. These vibrant sweet potatoes are baked until tender, then filled with a scrumptious mixture of tart cranberries and crisp apples. The result is a visually appealing dish that brings warmth and comfort to your table. Ideal for holiday gatherings or cozy family dinners, this recipe will have everyone coming back for seconds!
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh or dried cranberries, chopped
- 1 cup Granny Smith or Honeycrisp apples, diced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 4 tbsp unsalted butter, melted
- 1/2 cup pecans (optional), chopped
- Maple syrup (optional), for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prick each sweet potato with a fork and bake for 45-60 minutes until tender.
- Allow sweet potatoes to cool slightly, then chop cranberries and apples.
- In a bowl, mix cranberries, apples, brown sugar, cinnamon, and melted butter.
- Cut sweet potatoes in half lengthwise and scoop out most of the flesh into the mixture.
- Stir until creamy and adjust sweetness if necessary.
- Refill sweet potato skins with the mixture and top with pecans if desired.
- Return to oven at 350°F (175°C) for 15-20 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (120g)
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg
