Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the comforting flavors of Cranberry Apple Twice-Baked Sweet Potatoes, a delightful side dish that perfectly balances sweet and tart. This recipe combines the creamy texture of sweet potatoes with the zesty brightness of fresh cranberries and crunchy apples, creating a dish that is as nutritious as it is delicious. Ideal for family gatherings or cozy weeknight dinners, these twice-baked beauties are easy to prepare and can be made ahead of time, allowing you to enjoy stress-free cooking. With a sprinkle of cinnamon and a touch of brown sugar, this dish will become a staple at your table, bringing joy to every bite.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 2 medium apples (Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- A pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce with a fork. Bake directly on the oven rack for about 45 minutes until tender.
- Let cool slightly, cut in half lengthwise, and scoop out most flesh into a bowl. Mix in chopped apples, cranberries, brown sugar, cinnamon, butter, and salt.
- Spoon filling back into potato skins and return to oven at 350°F (175°C) for another 15-20 minutes until heated through.
- Allow to cool slightly before serving. Garnish with additional cranberries or nuts if desired.
Nutrition
- Serving Size: 1/2 stuffed sweet potato (160g)
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 10mg