Description
Cranberry Apple Twice-Baked Sweet Potatoes are the perfect autumn dish, blending the sweetness of creamy sweet potatoes with tart cranberries and crisp apples. Topped with a hint of cinnamon, this delightful recipe creates a warm, inviting meal that will impress at any gathering. Easy to prepare and visually stunning, these twice-baked wonders are sure to become a seasonal favorite for Thanksgiving or cozy fall evenings.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs)
- 1 cup fresh or dried cranberries
- 2 medium Granny Smith apples, diced
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter
- 1/4 cup brown sugar
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 400°F (200°C). Scrub sweet potatoes under running water, pat dry, and poke several holes with a fork.
- Place sweet potatoes on a parchment-lined baking sheet and bake for about 45 minutes until tender.
- Let cool slightly, then slice in half lengthwise and scoop out most of the flesh into a bowl, leaving some for structure.
- Combine scooped sweet potato flesh with cranberries, diced apples, cinnamon, butter, brown sugar, and nutmeg; mash until creamy.
- Spoon mixture back into potato skins and return to the oven for another 20 minutes until heated through.
- Serve warm, garnished with additional cranberries or apple slices if desired.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg