Cranberry Apple Twice-Baked Sweet Potatoes
A delightful dish that combines sweet potatoes with tart cranberries and crisp apples, perfect for fall gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries Canned cranberries can be used, but adjust maple syrup to taste.
- 1 juicy apple, diced Pre-diced apples can save time.
- 2 tablespoons butter Can be replaced with coconut oil for a non-dairy option.
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup Honey can be substituted for a different flavor.
- to taste salt A pinch added to taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
- Let the sweet potatoes cool slightly. While the sweet potatoes bake, heat a skillet over medium heat.
Filling
- Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
- Stir in the maple syrup and cook for an additional 2 minutes.
Assembly
- Slice the baked sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer in the skins.
- Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- Spoon the sweet potato mixture back into the potato skins and top with the remaining filling.
- Place the stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes, until heated through.
Notes
Storing leftovers in an airtight container will keep them fresh for 3-5 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes for best results.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 60gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 10gSugar: 15g
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