Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the warm and comforting flavors of Cranberry Apple Twice-Baked Sweet Potatoes this fall! This delightful dish combines the natural sweetness of roasted sweet potatoes with the tartness of cranberries and the juiciness of apples, creating a perfect harmony of flavors for your autumn table. Ideal for family gatherings or a cozy weeknight dinner, these twice-baked treats are not only delicious but also packed with nutrients. With easy preparation steps and customizable options, you’ll enjoy the process just as much as the final result. Get ready to savor every bite of this heartwarming dish that celebrates the essence of the season!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter (or coconut oil for a 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 sweet potatoes with a fork and bake on a baking sheet for about 45-50 minutes until soft.
- In a skillet over medium heat, melt butter (or coconut oil) and sauté diced apple, cranberries, nutmeg, cinnamon, and salt for 5-7 minutes until fruits soften.
- Once sweet potatoes are cool, slice them in half lengthwise and scoop out most flesh into a bowl. Mash it with half of the cranberry apple mixture.
- Spoon the filling back into potato skins, top with remaining mixture, and bake for an additional 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (200g)
- Calories: 295
- Sugar: 20g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg