Description

Cranberry Apple Twice-Baked Sweet Potatoes are the ultimate autumn comfort food, blending creamy sweet potatoes with tart cranberries and sweet apples. Topped with a buttery crumb, this dish is perfect for gatherings or cozy family dinners. Each bite delivers a delightful mix of sweet and tangy flavors that will have everyone coming back for more!

Ingredients

Scale

4 medium sweet potatoes
1 cup fresh cranberries
2 medium Granny Smith apples, diced
4 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts
2 tablespoons maple syrup

Instructions

Preheat oven to 400°F (200°C). Scrub and prick sweet potatoes, then bake directly on the oven rack for 45-60 minutes until tender.
While baking, combine diced apples, cranberries, brown sugar, and cinnamon in a bowl.
Once baked, let sweet potatoes cool slightly, cut in half lengthwise, and scoop out the flesh into a mixing bowl.
Mash sweet potato flesh with butter and maple syrup until creamy. Fold in apple-cranberry mixture.
Spoon filling back into potato skins, top with nuts, and bake at 350°F (175°C) for an additional 15-20 minutes.

Prep Time: 15 minutes
Cook Time: 80 minutes
Category: Side
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed sweet potato half (130g)
Calories: 215
Sugar: 13g
Sodium: 98mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 3g
Cholesterol: 10mg

Keywords: Swap cranberries for raisins for a different flavor profile. Add a sprinkle of nutmeg for extra warmth. Ensure to taste the filling before refilling the skins to adjust seasoning as needed.