Description

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of sweet and savory, perfect for autumn gatherings. This comforting dish features creamy sweet potatoes infused with tart cranberries and crisp apples, topped with crunchy pecans. Each bite offers a delicious balance of flavors that will impress your family and friends. Ideal as a side or light main course, this recipe is not only tasty but also packed with nutrients, making it a healthy choice for any occasion.

Ingredients

Scale

4 medium sweet potatoes
1 cup fresh cranberries (or ½ cup dried)
2 cups diced tart apples (like Granny Smith)
¼ cup brown sugar
1 tsp ground cinnamon
2 tbsp unsalted butter
½ cup chopped pecans

Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Wash and pierce each sweet potato multiple times with a fork. Bake on the sheet for 45-50 minutes until tender.
While the potatoes bake, chop cranberries and apples. In a bowl, mix them with brown sugar, cinnamon, and melted butter.
Once baked, let the sweet potatoes cool slightly, slice them in half lengthwise, and scoop out most of the flesh into a mixing bowl.
Combine the scooped sweet potato flesh with the fruit mixture until well blended. Spoon back into the potato skins.
Top each filled half with chopped pecans and return to the oven at 350°F (175°C) for another 15 minutes.

Nutrition

Serving Size: 1 stuffed sweet potato half (150g)
Calories: 210
Sugar: 12g
Sodium: 70mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 3g
Cholesterol: 10mg

Keywords: For added warmth, consider incorporating nutmeg or allspice into the filling. Adjust sweetness by varying brown sugar based on personal preference. Experiment with different fruits like pears or pomegranate seeds for unique flavors.