Description
Cranberry Apple Twice-Baked Sweet Potatoes combine creamy roasted sweet potatoes, tart cranberries, and sweet spiced apples. This dish is perfect for any occasion, from cozy dinners to festive holiday tables.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 cup diced apples
- 1/2 cup fresh cranberries
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 1 tablespoon butter
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce with a fork. Place on a baking sheet and roast for 45–55 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add diced apples and cook for 5 minutes until tender.
- Add cranberries, cinnamon, and salt. Cook until cranberries burst and the mixture thickens slightly. Stir in maple syrup.
- Let sweet potatoes cool slightly. Cut them in half lengthwise and scoop out the insides, leaving a 1/4-inch border.
- Mash the scooped sweet potato with butter and a pinch of salt until smooth. Fold in half the apple-cranberry mixture.
- Refill the sweet potato skins with the mashed mixture and top with the remaining fruit mixture.
- Return to the oven and bake at 375°F (190°C) for 10–15 minutes until heated through.
Notes
- This dish is naturally gluten-free and vegetarian.
- It can be served as a side dish or a main course.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 10mg