Description
Cranberry apple twice-baked sweet potatoes are a delightful twist on a classic comfort dish, marrying the creamy texture of sweet potatoes with the tartness of cranberries and sweetness of apples. This recipe is perfect for festive occasions or cozy family dinners, providing a colorful and nutritious addition to your table. Easy to prepare and packed with flavor, these twice-baked sweet potatoes will surely impress your guests while warming your heart.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb)
- 1 cup fresh or dried cranberries
- 1 cup diced Granny Smith apples
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 400°F (200°C). Wash and poke holes in the sweet potatoes.
- Bake the sweet potatoes on a baking sheet for 45-60 minutes until tender. Let cool slightly.
- Cut the sweet potatoes in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin layer inside each skin.
- Mix the scooped potato with cranberries, diced apples, brown sugar, butter, and cinnamon until well combined.
- Spoon the mixture back into the potato skins and return to the oven for another 20 minutes.
- Serve warm topped with additional cranberries or a drizzle of maple syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 stuffed sweet potato (125g)
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Customize by adding nuts like pecans or walnuts for extra crunch. Swap cranberries for raisins or other seasonal fruits to suit your taste.