Description
Indulge in the cozy flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish combines the natural sweetness of roasted sweet potatoes with the tartness of cranberries and the crispness of apples, creating a mouthwatering experience that’s perfect for festive gatherings or a comforting family dinner. Not only do these twice-baked sweet potatoes look stunning on your table, but they are also packed with essential nutrients, making them a wholesome addition to any meal. Easy to prepare and versatile enough to be served as a side dish or a light main course, this recipe is sure to impress everyone at your autumn table.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 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 sweet potatoes with a fork and bake on a baking sheet for 45-50 minutes until soft.
- Allow sweet potatoes to cool slightly before slicing them in half lengthwise and scooping out most of the flesh into a bowl.
- In a skillet over medium heat, melt butter and sauté diced apple and cranberries with nutmeg, cinnamon, and salt for about 5-7 minutes until tender.
- Stir in maple syrup, then mix half of the fruit filling into the sweet potato flesh.
- Spoon the mixture back into the sweet potato skins, topping with remaining fruit filling.
- Return stuffed sweet potatoes to the baking sheet and bake for an additional 10-12 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 14g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg