Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes offer a delightful fusion of flavors that will elevate your dining experience. This festive dish combines the natural sweetness of baked sweet potatoes with the tartness of fresh cranberries and crunchy apples, making it perfect for holidays, gatherings, or any cozy meal. Not only are these twice-baked sweet potatoes a feast for the eyes with their vibrant colors, but they are also packed with vitamins and minerals, ensuring a nutritious side dish that your family and friends will rave about.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 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 oven to 400°F (200°C). Scrub sweet potatoes, prick them with a fork, and bake on a lined baking sheet for 45–50 minutes until tender.
- Once cool, cut each potato in half and scoop out most flesh into a mixing bowl, leaving some in the skins.
- Add chopped apples, cranberries, brown sugar, cinnamon, butter, and salt to the bowl; mash until smooth yet slightly chunky.
- Refill sweet potato skins with the mixture and place back on the baking sheet. Bake for an additional 15–20 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
Keywords: For added texture, garnish with chopped nuts before serving. To make this vegan-friendly, substitute butter with plant-based margarine or coconut oil.