Description
Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall! This comforting dish combines the sweetness of roasted sweet potatoes with the tartness of cranberries and the juiciness of apples, making it a delightful centerpiece for any autumn gathering. The warm spices of cinnamon and nutmeg create an inviting aroma that fills your home, while the creamy filling provides a satisfying texture. Whether served as a side dish for family dinners or enjoyed as a standalone meal, this recipe is sure to become a seasonal favorite. Easy to prepare and packed with nutritious ingredients, these twice-baked sweet potatoes will bring warmth and joy to your table.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter (or coconut oil for vegan option)
- 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, place them on a baking sheet, and bake for 45-50 minutes until soft.
- Allow sweet potatoes to cool slightly, then melt butter in a skillet over medium heat. Add diced apple and cranberries along with nutmeg, cinnamon, and salt. Cook for 5-7 minutes until cranberries pop.
- Stir in maple syrup and simmer for another couple of minutes.
- Slice baked sweet potatoes in half lengthwise, scoop out most flesh into a bowl, leaving enough to hold shape.
- Mash the sweet potato flesh and mix in half of the cranberry apple filling.
- Refill potato skins with the mashed mixture and top with remaining cranberry apple mixture.
- Bake again for 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (about 200g)
- Calories: 230
- Sugar: 14g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 15mg