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Description
These cranberry apple twice-baked sweet potatoes are a festive and flavorful side dish perfect for fall or Thanksgiving. The sweet potatoes are baked until tender, then scooped out and mixed with a delicious cranberry apple filling before being baked again to golden perfection.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 small apple, peeled and diced
- 1/2 cup fresh or frozen cranberries
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry the sweet potatoes. Pierce each potato several times with a fork.
- Rub sweet potatoes with olive oil, salt, and pepper.
- Bake for 45-60 minutes, or until tender.
- Let sweet potatoes cool slightly. Cut each potato in half lengthwise.
- Carefully scoop out the flesh, leaving a 1/4-inch border. Place the scooped flesh in a bowl.
- In a skillet, melt butter over medium heat. Add diced apple and cranberries. Cook until softened, about 5-7 minutes.
- Add the apple cranberry mixture, nuts, maple syrup, and cinnamon to the sweet potato flesh. Mix well.
- Spoon the mixture back into the sweet potato skins.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until heated through and lightly browned.
- Let cool slightly before serving.
Notes
- For a creamier filling, add a splash of milk or cream to the sweet potato mixture.
- You can prepare the sweet potatoes and filling ahead of time and store them in the refrigerator. Bake just before serving.
- Adjust the amount of maple syrup to your liking depending on the sweetness of your apple and cranberries.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 15mg