Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the cozy flavors of fall with our Cranberry Apple Twice-Baked Sweet Potatoes! This delightful dish combines the natural sweetness of baked sweet potatoes with a zesty filling of tart cranberries and juicy apples, creating a perfect balance that will impress your guests. Ideal for holiday gatherings or as a comforting weeknight meal, these twice-baked beauties are not only delicious but also packed with nutrients. With easy preparation steps and the option to make-ahead, youll find this recipe is as convenient as it is mouthwatering.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat oven to 400F (200C).
- Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-50 minutes until soft.
- Let cool slightly, then scoop out most flesh into a bowl.
- In a skillet, melt butter over medium heat. Add apple, cranberries, nutmeg, cinnamon, and salt; cook until tender (5-7 minutes).
- Stir in maple syrup and mix well.
- Combine half of the fruit mixture with the sweet potato flesh.
- Refill potato skins with the sweet potato mixture and top with remaining fruit filling.
- Bake for an additional 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (250g)
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg