Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth of fall with our delightful Cranberry Apple Twice-Baked Sweet Potatoes. This nourishing dish combines the natural sweetness of tender sweet potatoes with tart cranberries and juicy apples, creating a comforting side that beautifully embodies the flavors of the season. Perfect for busy weeknights or family gatherings, these twice-baked wonders are not only easy to prepare but also make-ahead friendly. With each bite, you’ll experience a harmonious blend of textures and tastes that everyone at your table will love. Elevate your autumn dining experience with this wholesome dish that is sure to become a staple!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork and bake on a baking sheet for 45-50 minutes until soft.
- In a skillet over medium heat, melt butter and add diced apple and cranberries. Stir in nutmeg, cinnamon, and salt; cook for 5-7 minutes until tender.
- Allow baked sweet potatoes to cool slightly, then slice in half lengthwise and scoop out most flesh into a bowl. Mash with half of the cranberry apple filling.
- Spoon the mixture back into potato skins, top with remaining filling, and bake again for another 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (250g)
- Calories: 280
- Sugar: 14g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 10mg