Description
Indulge in the comforting flavors of Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish combines the natural sweetness of baked sweet potatoes with tart cranberries and crisp apples, all enhanced by warm cinnamon. Perfect for holiday gatherings or any festive occasion, these twice-baked treats promise to be a crowd-pleaser, offering a beautiful presentation and a satisfying blend of textures.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup fresh or unsweetened dried cranberries
- 1 cup diced Granny Smith apples
- 2 tablespoons unsalted butter (or coconut oil for dairy-free)
- 2 tablespoons brown sugar (or maple syrup)
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bake sweet potatoes for 45-60 minutes until tender. Allow cooling slightly.
- Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer inside the skins.
- Mash the sweet potato with cranberries, diced apples, melted butter, brown sugar, cinnamon, and salt until combined but slightly chunky.
- Spoon the filling back into each potato skin and return to the oven for an additional 15-20 minutes until heated through.
- Serve warm as a side dish or light main course.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
Keywords: - For added crunch, consider mixing in chopped pecans or walnuts.- Adjust sweetness by tasting the filling before stuffing; add more brown sugar if desired.- To make it vegan, substitute butter with olive oil and omit any dairy ingredients.