Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth of fall with our Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish combines the earthy sweetness of baked sweet potatoes with the tartness of cranberries and the crispness of apples, creating a vibrant and visually appealing side that’s perfect for any gathering. It’s easy to prepare, making it an ideal choice for weeknight dinners or festive occasions. Enjoy the seasonal goodness while nourishing your body with this healthy and satisfying dish packed with vitamins and fiber.
- 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 (or plant-based alternative)
- 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 place them on a baking sheet. Bake for 45-50 minutes until tender.
- In a skillet over medium heat, melt butter and add diced apple, cranberries, nutmeg, cinnamon, and salt. Cook for 5-7 minutes until softened.
- Once cooled, slice baked sweet potatoes in half lengthwise and scoop out most flesh into a bowl, leaving some to maintain shape. Mash the flesh and mix it with half of the cranberry apple filling.
- Spoon the mixture back into the skins and top with remaining filling. Bake again for 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg