Description
Cranberry Apple Twice-Baked Sweet Potatoes offer a delightful blend of sweet and savory flavors that will elevate your holiday table or cozy weeknight dinner. These creamy, vibrant sweet potatoes are filled with tart cranberries and crisp apples, making them an irresistible comfort food. Easy to prepare yet impressive in presentation, this recipe is sure to be a hit with family and friends.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 1 medium Granny Smith apple, diced
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter (or olive oil)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in the sweet potatoes; bake for approximately 45 minutes until tender.
- In a bowl, mix diced apple, cranberries, brown sugar, and cinnamon; let sit.
- Cut baked sweet potatoes in half lengthwise and scoop out most flesh into a bowl.
- Mash the sweet potato flesh with butter, salt, pepper, and apple-cranberry mixture until slightly chunky.
- Refill the sweet potato skins with the mixture; bake for another 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 150g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 10mg