Cranberry Apple Twice-Baked Sweet Potatoes
Discover the perfect side dish that combines heartwarming flavors and vibrant colors: Cranberry Apple Twice-Baked Sweet Potatoes. This delightful recipe brings together the natural sweetness of sweet potatoes, the tartness of fresh cranberries, and the crunch of apples, creating a mouthwatering blend that’s sure to impress your family and guests. Ideal for busy weeknights or festive gatherings, these twice-baked treats not only look stunning on your table but are also packed with nutrients. With straightforward preparation steps, you can whip up this nutritious comfort food in no time!
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4 (2 halves per serving) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries
- 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 your oven to 400°F (200°C). Poke holes in each sweet potato with a fork and place them on a lined baking sheet. Bake for 45-60 minutes until tender.
- While baking, rinse cranberries and chop apples into small pieces. In a bowl, combine cranberries, chopped apples, brown sugar, cinnamon, butter, and salt.
- Once baked, let sweet potatoes cool slightly before slicing them in half and scooping out most of the flesh into a bowl.
- Mash the sweet potato flesh until smooth and mix in the cranberry-apple filling.
- Refill the sweet potato skins with the mixture and bake again at 350°F (175°C) for 15-20 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 10mg