Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth of fall with these delightful Cranberry Apple Twice-Baked Sweet Potatoes. This heartwarming dish marries the sweet earthiness of sweet potatoes with the tartness of cranberries and the crispness of apples. Perfect for cozy family dinners or festive gatherings, each bite offers a delicious burst of flavor that will leave everyone at the table smiling. The best part? This recipe is simple to prepare and can be made ahead, making it a fantastic option for busy weeknights or holiday feasts.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter (or coconut oil for vegan option)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the sweet potatoes on a baking sheet for 45-50 minutes until tender.
- Allow them to cool slightly, then slice in half and scoop out most of the flesh into a bowl.
- In a skillet, melt butter and add diced apple and cranberries with spices; cook for about 5-7 minutes.
- Stir in maple syrup and mash the sweet potato flesh with half the filling mixture.
- Stuff the potato skins with this mixture, topping with remaining filling.
- Bake again for 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 190
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg