Description
Cranberry Apple Twice Baked Sweet Potatoes are a delightful autumn dish that perfectly balances creamy sweet potatoes, tart cranberries, and crunchy apples. This comforting recipe transforms humble ingredients into an impressive side or main dish, making it ideal for holiday gatherings or cozy weeknight dinners. The vibrant colors and enticing aroma will have everyone coming back for seconds!
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 1 medium Granny Smith apple, diced
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 400°F (200°C) and wash the sweet potatoes thoroughly.
- Bake sweet potatoes on a lined baking sheet for 45-60 minutes until tender. Allow to cool slightly.
- While the potatoes bake, chop cranberries and apple; mix with brown sugar and cinnamon in a bowl.
- Slice baked sweet potatoes in half and scoop out the insides into a bowl. Mix in butter and combine with cranberry-apple mixture.
- Stuff the potato skins with the filling and return to the oven for another 15-20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (about 150g)
- Calories: 210
- Sugar: 15g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg