Description
These Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of sweet and tart flavors, combining the wholesome goodness of sweet potatoes with apples and cranberries for a comforting, nutritious dish perfect for fall gatherings.
Ingredients
- 4 large sweet potatoes
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup diced tart apples (like Granny Smith or Honeycrisp)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
Baking the Sweet Potatoes
Preheat your oven to 400°F (200°C). Use a fork to pierce the sweet potatoes several times, then place them directly on the oven rack. Bake for 45-50 minutes, or until a knife can easily pierce through the flesh. Allow the potatoes to cool slightly before handling.
Preparing the Filling
Once the sweet potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving a thin layer attached to the skins. In a large bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, and a pinch of salt. Gently fold in the diced apples, dried cranberries, and chopped pecans until everything is well combined.
Refilling and Baking Again
Spoon the sweet potato mixture back into the potato skins, dividing it evenly. Place the stuffed potatoes on a baking sheet and return them to the oven for an additional 15 minutes, or until heated through and slightly crispy on the outside.
Notes
For a vegan option, substitute the butter with coconut oil or olive oil. These sweet potatoes are naturally gluten-free. For added spice, consider incorporating a pinch of cayenne pepper or smoked paprika into the filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filled sweet potato
- Calories: 280 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg