Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful and comforting side dish that will elevate any meal. These twice-baked wonders combine the natural sweetness of roasted sweet potatoes with the tartness of fresh cranberries and the crispness of apples, creating a harmonious blend of flavors. Perfect for busy weeknights or festive gatherings, this recipe is not only easy to prepare but also visually stunning.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries
- 2 medium apples (Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- A pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke them several times with a fork. Bake them directly on the oven rack or on a baking sheet lined with foil for about 45-60 minutes until soft.
- Let the sweet potatoes cool slightly before cutting each in half lengthwise. Scoop out most of the flesh into a bowl, leaving enough to maintain their shape.
- Mix the sweet potato flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt until well combined.
- Spoon the filling back into the sweet potato skins and place them on a parchment-lined baking sheet. Bake again at 375°F (190°C) for about 20 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 170g)
- Calories: 210
- Sugar: 15g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 5mg