Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the cozy flavors of autumn with Cranberry Apple Twice-Baked Sweet Potatoes. This comforting dish combines the natural sweetness of sweet potatoes with the tartness of cranberries and the crispness of apples, creating a delightful blend that can serve as a side dish or a satisfying meal. Perfect for busy weeknights or family gatherings, these twice-baked sweet potatoes are not only delicious but also nutrient-packed, making them a wholesome addition to your fall menu. With minimal effort required for preparation, you’ll find yourself reaching for this recipe again and again.
- 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
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake on a baking sheet for 45-50 minutes until soft.
- Allow cool slightly, then melt butter in a skillet over medium heat.
- Add diced apple, cranberries, nutmeg, cinnamon, and salt; cook for 5-7 minutes until softened.
- Stir in maple syrup and cook for an additional 2 minutes.
- Slice baked sweet potatoes in half lengthwise and scoop out most flesh into a bowl.
- Mix sweet potato flesh with half of the cranberry apple filling.
- Stuff sweet potato skins with the mixture and top with remaining filling.
- Return to baking sheet and bake for another 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 230
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg