Description
Indulge in the delightful blend of flavors with Cranberry Apple Twice-Baked Sweet Potatoes, a nutritious and festive side dish that’s perfect for any occasion. These twice-baked sweet potatoes combine the natural sweetness of creamy sweet potatoes with the tartness of fresh cranberries and the crunch of apples, creating a vibrant centerpiece for your table. Ideal for busy weeknights or holiday gatherings, this recipe is not only easy to prepare but also packed with vitamins and minerals, leaving your guests asking for seconds. Experience a guilt-free indulgence that’s sure to impress family and friends alike!
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). Wash and scrub the sweet potatoes clean, then poke several holes in each.
- Place sweet potatoes on a lined baking sheet and bake for about 45 minutes until tender.
- Once cooled slightly, slice them in half lengthwise and scoop out most of the flesh into a bowl.
- Combine the sweet potato flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt; mash until well combined.
- Spoon the filling back into each potato half and return to the oven at 350°F (175°C) for another 15-20 minutes until golden.
Nutrition
- Serving Size: 1 stuffed sweet potato half (about 145g)
- Calories: 182
- Sugar: 17g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 10mg