Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warm flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. This cozy dish combines the natural sweetness of sweet potatoes with tart cranberries and crisp apples, making it a delightful addition to your autumn meals. Perfect for busy weeknights or festive family gatherings, this recipe is not only easy to prepare but also packed with nutrients that everyone will love. The creamy filling, enhanced with spices and a touch of maple syrup, creates a comforting and satisfying side dish that brings the essence of the season right to your table.
- 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
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake for 45-50 minutes until soft.
- Cool slightly, then scoop out most of the flesh, leaving a thin layer inside.
- In a skillet, melt butter and sauté diced apple, cranberries, nutmeg, cinnamon, and salt for about 5-7 minutes until tender.
- Stir in maple syrup and cook for an additional two minutes.
- Mash the scooped sweet potato flesh with half of the cranberry apple mixture.
- Refill the sweet potato skins with this mixture and top with the remaining filling.
- Bake again for 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (200g)
- Calories: 250
- Sugar: 15g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 15mg