Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are the perfect cozy dish to warm your gatherings. This delightful recipe features a creamy filling of sweet potatoes, tart cranberries, and crunchy apples, creating a harmonious blend of flavors that will impress your family and friends. Ideal for busy weeknights or festive occasions, these twice-baked sweet potatoes are not only delicious but also packed with nutrients, making them a wholesome addition to your table. With their vibrant colors and inviting aroma, they are sure to become a cherished favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 2 medium apples (Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (or coconut oil for vegan option)
- A pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork and bake on the oven rack or a baking sheet for about 45 minutes to an hour until tender.
- Once cool, halve the sweet potatoes lengthwise and scoop out most of the flesh into a mixing bowl, leaving some in the skins.
- Add cranberries, chopped apples, brown sugar, cinnamon, butter, and salt to the bowl. Mix gently until well combined.
- Spoon the filling back into the sweet potato skins and place them on a baking sheet. Optionally top with extra cranberries or apple pieces.
- Bake again at 350°F (175°C) for 15-20 minutes until warmed through and slightly golden on top.
Nutrition
- Serving Size: 1 stuffed sweet potato (180g)
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 10mg