Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of sweet and tart flavors, perfect for fall gatherings or cozy dinners. With the earthy sweetness of baked sweet potatoes complemented by tangy cranberries and crisp apples, this dish is both visually stunning and deliciously comforting. Easy to prepare, these twice-baked treats are sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 cup fresh cranberries (100g)
- 1 large Granny Smith apple, diced (about 200g)
- 2 tablespoons unsalted butter (30g)
- 2 tablespoons brown sugar (25g)
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts (optional, about 30g)
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes thoroughly.
- Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes until tender.
- Once cooled, halve the sweet potatoes and scoop out the insides into a mixing bowl, leaving enough flesh to hold their shape.
- In the mixing bowl, combine sweet potato flesh with butter, brown sugar, cinnamon, cranberries, diced apple, and walnuts if using; mash until smooth yet slightly chunky.
- Fill each sweet potato half with the mixture and return to the oven for an additional 15 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed half sweet potato (200g)
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Keywords: - For sweeter bites, substitute cranberries with raisins. - Add chopped pecans for extra crunch or sprinkle additional cinnamon for warmth. - Leftovers can be stored in an airtight container in the refrigerator for up to four days; reheat at 350°F (175°C) until warmed through.