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
Scale
- 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