Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are the perfect autumn comfort food, blending sweet and tart flavors into a delightful dish. Fluffy sweet potatoes are baked, then stuffed with a vibrant mixture of tart cranberries and crisp apples, all enhanced by a sprinkle of cinnamon. This versatile recipe is ideal for Thanksgiving or a cozy weeknight dinner, impressing everyone at your table with its beautiful presentation and warm aroma.
- 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 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 cup diced Granny Smith apples
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake the sweet potatoes on the baking sheet for about 45 minutes until soft.
- While baking, chop cranberries and apples, combining them with cinnamon and maple syrup in a bowl.
- Once baked, let the sweet potatoes cool slightly. Cut in half lengthwise, scoop out the flesh into a bowl, leaving some for structure.
- Mix the scooped sweet potato with the cranberry-apple mixture, butter, salt, and pepper until well combined.
- Spoon the filling back into each sweet potato half and return them to the baking sheet. Bake for an additional 15 minutes until golden.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
Keywords: For added texture, consider mixing in chopped pecans or walnuts. To make this dish vegan, substitute butter with coconut oil or another plant-based alternative. Leftovers can be stored in an airtight container for up to three days—reheat at 350°F (175°C).