Description
Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall! This delightful dish combines the earthy sweetness of sweet potatoes with the tartness of cranberries and the crisp freshness of apples. Perfect for Thanksgiving or cozy weeknight dinners, these twice-baked sweet potatoes offer a unique twist on traditional comfort food. The blend of flavors and textures creates a comforting yet refreshing experience that will impress your family and friends.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake for 45-50 minutes until soft.
- Let cool slightly, then prepare the filling by sautéing diced apple, cranberries, butter, nutmeg, cinnamon, and salt in a skillet for 5-7 minutes.
- Add maple syrup and cook for another 2 minutes.
- Slice baked sweet potatoes in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Mash the sweet potato flesh with half of the cranberry apple mixture.
- Refill potato skins with this mix and top with remaining filling.
- Bake again for an additional 10-12 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (150g)
- Calories: 190
- Sugar: 13g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg