Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warmth and comfort of Cranberry Apple Twice-Baked Sweet Potatoes, a delightful blend of sweet and tart flavors that make for a perfect side dish or a stand-alone meal. This recipe harmoniously combines fluffy sweet potatoes with the vibrant tastes of fresh cranberries and crisp apples, creating a visually stunning and nourishing dish. Ideal for holiday gatherings or cozy weeknight dinners, these twice-baked sweet potatoes are sure to impress family and friends alike.
- 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-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 (or coconut oil for vegan)
- A pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Clean the sweet potatoes thoroughly and prick them multiple times with a fork. Bake them directly on the oven rack or on a baking sheet lined with parchment paper for 45-60 minutes until tender.
- Once baked, allow the sweet potatoes to cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Add chopped apples, cranberries, brown sugar, cinnamon, butter (or coconut oil), and salt to the bowl. Mix until well combined but still chunky.
- Spoon the mixture back into the sweet potato skins, heaping generously. Return to the oven at 350°F (175°C) for another 20 minutes until heated through.
Nutrition
- Serving Size: 1 filled half potato (160g)
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg