Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall! This delightful dish combines the creamy texture of sweet potatoes with the tartness of cranberries and the crisp bite of apples, creating a cozy meal that captures the essence of autumn.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 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 (or plant-based alternative)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a baking sheet for about 45-50 minutes until soft.
- In a skillet over medium heat, melt the butter, then add diced apple and cranberries along with nutmeg, cinnamon, and salt. Cook for 5-7 minutes until tender.
- Stir in maple syrup and cook for an additional 2 minutes.
- Once sweet potatoes are baked, let cool slightly before slicing in half lengthwise. Scoop out most flesh into a bowl, leaving some in the skins.
- Mash the scooped flesh with half of the cranberry apple mixture and refill potato skins with this mash. Top with remaining filling and bake again for another 10-12 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 265
- Sugar: 21g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 15mg