Why Make This Recipe
Cranberry Apple Twice-Baked Sweet Potatoes are perfect for fall! This dish combines the natural sweetness of sweet potatoes with vibrant cranberries and juicy apples. It’s not only delicious but also healthy, making it a great addition to your autumn meals. You can serve it as a side dish for holiday dinners or enjoy it as a cozy comfort food on chilly days.
How to Make Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients:
- 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
Directions:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
- Let the sweet potatoes cool slightly.
- While the sweet potatoes bake, heat a skillet over medium heat.
- Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise.
- Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
- Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- Spoon the sweet potato mixture back into the potato skins.
- Top with the remaining cranberry apple mixture.
- Place the stuffed sweet potatoes back on the baking sheet.
- Bake for another 10-12 minutes, until heated through.
How to Serve Cranberry Apple Twice-Baked Sweet Potatoes
Serve these twice-baked sweet potatoes hot, right out of the oven. They make a great side dish for roasted meats or can be paired with a fresh salad. You can also sprinkle some nuts on top for an added crunch!
How to Store Cranberry Apple Twice-Baked Sweet Potatoes
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through.
Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes
- To save time, you can bake the sweet potatoes ahead of time and refrigerate them until you’re ready to prepare the filling.
- Experiment with different types of apples for varied flavors. Tart apples like Granny Smith work well.
- If you want a creamier texture, you can add a bit of cream cheese or Greek yogurt to the mashed sweet potato mixture.
Variation
For a nutty flavor, consider adding chopped walnuts or pecans to the cranberry apple mixture. You can also try different spices such as ginger or cloves for a unique twist.
FAQs
1. Can I use canned cranberries?
Yes, you can use canned cranberries, but fresh or frozen will give a better texture and flavor.
2. Are sweet potatoes healthy?
Yes, sweet potatoes are packed with nutrients. They are high in fiber, vitamins A and C, and are a healthier alternative to regular potatoes.
3. Can I make this dish ahead of time?
Absolutely! You can bake and prepare the filling ahead of time, then stuff and bake them before serving.
Cranberry Apple Twice-Baked Sweet Potatoes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy fall dish combining sweet potatoes with cranberries and apples, perfect as a side for holiday dinners.
Ingredients
- 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 your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
- Let the sweet potatoes cool slightly.
- While the sweet potatoes bake, heat a skillet over medium heat.
- Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise.
- Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
- Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- Spoon the sweet potato mixture back into the potato skins.
- Top with the remaining cranberry apple mixture.
- Place the stuffed sweet potatoes back on the baking sheet.
- Bake for another 10-12 minutes, until heated through.
Notes
Serve hot as a side dish for roasted meats or a fresh salad. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
Keywords: twice-baked sweet potatoes, cranberry, apple, fall recipe, holiday side dish