Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful and festive side dish that combines the natural sweetness of baked sweet potatoes with the tartness of fresh cranberries and crisp apples. This comforting recipe is perfect for busy weeknights or holiday gatherings, offering a burst of flavor that will have everyone reaching for seconds. Each bite is not only delicious but also packed with nutrients, making it a wholesome addition to any meal. Quick to prepare and easy to customize, this dish can be made ahead of time, allowing you to enjoy more time with your loved ones during special occasions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side
- 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
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Wash and poke holes in the sweet potatoes. Bake directly on the rack for about 45 minutes until tender.
- While baking, combine fresh cranberries, chopped apples, brown sugar, cinnamon, and salt in a saucepan over medium heat. Cook until cranberries pop, about 5-7 minutes.
- Once sweet potatoes are baked, let them cool slightly, then cut in half lengthwise and scoop out most flesh into a bowl.
- Mix the cranberry-apple mixture with the sweet potato flesh and mash until combined. Spoon back into potato skins.
- Place filled halves on a parchment-lined baking sheet and bake at 375°F (190°C) for an additional 15-20 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 5mg