Description
Cranberry Apple Twice-Baked Sweet Potatoes are a deliciously festive side dish, perfect for holiday gatherings or cozy family dinners. The sweet and earthy flavor of baked sweet potatoes combines beautifully with tart cranberries and crisp apples, creating a delightful medley of taste and aroma. Topped with crunchy nuts and warm spices, this dish is sure to impress everyone at your table.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup fresh cranberries (or ½ cup dried)
- 1 medium Granny Smith apple, diced
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup chopped pecans or walnuts
- 2 tbsp butter (or olive oil)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the sweet potatoes, poke holes with a fork, and bake for about 45 minutes until tender.
- While baking, chop cranberries and apple, then mix in a bowl with brown sugar, cinnamon, nutmeg, and chopped nuts.
- Once cooled slightly, cut the sweet potatoes in half lengthwise and scoop out most of the flesh into a bowl.
- Mix sweet potato flesh with the apple-cranberry mixture until combined; adjust sweetness if necessary.
- Spoon the filling back into sweet potato skins and return to the oven for an additional 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (150g)
- Calories: 215
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg