Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth and comfort of Cranberry Apple Twice-Baked Sweet Potatoes, a delightful side dish that brings together the natural sweetness of baked sweet potatoes with the zesty kick of cranberries and the refreshing crunch of apples. This recipe is a festive favorite, perfect for family gatherings or cozy weeknight dinners when you crave something nutritious yet satisfying. Easy to prepare and visually appealing, these twice-baked sweet potatoes will impress your family and friends while providing an array of vitamins and minerals. Serve them warm, garnished with fresh fruit or nuts, and watch as they become the star of your table!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries
- 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). Wash sweet potatoes and pierce each with a fork. Bake directly on the rack or on a baking sheet lined with parchment paper for about 45 minutes until tender.
- Allow sweet potatoes to cool slightly, then cut them in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Combine scooped sweet potato flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt. Mix well.
- Spoon the filling back into each sweet potato half and return to the oven for another 15-20 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed half (150g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 5mg