Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth of fall with our delightful Cranberry Apple Twice-Baked Sweet Potatoes. This comforting dish combines the earthy sweetness of baked sweet potatoes with the tartness of fresh cranberries and the crispiness of apples, creating a harmonious blend that’s perfect for any occasion. Whether it’s a busy weeknight dinner or a festive gathering, these twice-baked sweet potatoes are sure to impress. They’re not only easy to prepare but also nutritious, making them an excellent addition to your autumn meal rotation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 2
- 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 your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and bake on a sheet for 45-50 minutes until tender. Allow to cool slightly.
- In a skillet over medium heat, melt the butter, then add the diced apple and cranberries. Stir in nutmeg, cinnamon, and salt; cook for about 5-7 minutes until fruit softens.
- Scoop out most of the sweet potato flesh into a bowl, leaving a thin layer in the skins. Mash it with half of the cranberry apple mixture until creamy.
- Spoon the combined filling back into the potato skins and top with remaining cranberry apple mix. Bake for another 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg