Description
Cranberry Apple Twice Baked Sweet Potatoes are a delightful and nutritious side dish that combines the creamy sweetness of baked sweet potatoes with the tartness of cranberries and the crispness of apples. Topped with a crunchy golden crust, this dish is perfect for holiday gatherings or cozy family dinners. Simple to prepare yet impressive in flavor, these twice-baked beauties will leave everyone asking for seconds.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs)
- 1 cup fresh cranberries
- 2 medium Granny Smith apples, diced
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean.
- Place the sweet potatoes on a baking sheet and roast for 45-60 minutes until fork-tender. Let cool slightly.
- While baking, rinse cranberries and chop apples into small pieces.
- Scoop out most of the sweet potato flesh into a bowl, leaving enough to maintain the skin's structure. Mix in cranberries, apples, brown sugar, cinnamon, and butter until combined but not pureed.
- Spoon the filling back into each potato skin and return to the oven for an additional 15-20 minutes until heated through and caramelized on top.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (150g)
- Calories: 230
- Sugar: 18g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg