Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful side dish that perfectly captures the essence of fall with their sweet and tangy flavors. This recipe combines the creamy texture of sweet potatoes with the tartness of fresh cranberries and the crunch of apples, creating a symphony of tastes that will leave your guests craving more. Ideal for family dinners or festive gatherings, these twice-baked sweet potatoes are not only delicious but also simple to prepare, making them a go-to option for busy weeknights. With their vibrant colors and nutrient-packed ingredients, they are sure to impress on any dinner table.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 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 and prick the sweet potatoes with a fork, then bake on a parchment-lined baking sheet for about 45 minutes until tender.
- Once cool, slice each sweet potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin layer in the skins.
- Mix the scooped flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt until well combined.
- Spoon the mixture back into each sweet potato half generously.
- Return to the oven at 350°F (175°C) for another 20 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 150g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 5mg