Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a festive, delicious side dish that combines the sweetness of caramelized apples and tart cranberries, making them perfect for holiday gatherings. This colorful recipe is not only visually stunning but also bursting with flavor, guaranteed to impress your guests and warm hearts around the table. Enjoy the nostalgic aroma of cinnamon and nutmeg as you serve this delightful dish at your next celebration.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 2 medium Granny Smith apples, diced
- 1 tsp ground cinnamon
- 1/4 cup light brown sugar
- 2 tbsp unsalted butter
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and place on a parchment-lined baking sheet.
- Bake sweet potatoes for 45-60 minutes until tender. Let cool slightly.
- In a skillet over medium heat, combine diced apples, cranberries, brown sugar, cinnamon, and butter. Cook for about 5-7 minutes until apples soften.
- Cut each sweet potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer in the skin.
- Mix the sweet potato flesh with the apple-cranberry mixture and chopped pecans until well combined.
- Spoon the mixture back into each sweet potato skin and return to the oven at 350°F (175°C) for an additional 15-20 minutes.
- Serve warm, drizzled with melted butter if desired.
Nutrition
- Serving Size: 1/2 stuffed sweet potato (150g)
- Calories: 230
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg