Description
Experience the delightful fusion of tart cranberries and sweet apples nestled within fluffy sweet potatoes. This easy-to-make recipe is perfect for fall gatherings and holiday feasts, providing a comforting, vibrant dish that will leave your guests asking for seconds. With just the right balance of sweetness and tanginess, these twice-baked sweet potatoes are sure to become a family favorite.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs)
- 1 cup fresh cranberries (or thawed frozen)
- 2 medium Granny Smith apples, chopped
- 1/4 cup brown sugar
- 2 tbsp unsalted butter (or vegan butter)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub sweet potatoes clean and place them on the baking sheet. Bake for 45-60 minutes until fork-tender.
- While baking, combine chopped apples, cranberries, brown sugar, cinnamon, nutmeg, salt, and pepper in a bowl.
- Once sweet potatoes are baked and cool enough to handle, slice them open lengthwise and scoop out most of the flesh into a mixing bowl.
- Add butter to the scooped-out flesh along with the apple-cranberry mixture. Mash until creamy yet slightly chunky.
- Spoon the filling back into each potato half and top with chopped nuts. Bake at 350°F (175°C) for another 20-25 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half (150g)
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg