Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a vibrant and nourishing side dish that perfectly balances the sweetness of sweet potatoes with the tartness of cranberries and the crispness of apples. Ideal for any occasion—from cozy weeknight dinners to festive gatherings—this dish is not just visually stunning but also packed with nutrients. It’s easy to prepare, can be made ahead of time, and is sure to impress your family and friends. Serve these delightful twice-baked sweet potatoes as a comforting addition to your meal, and watch them disappear!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side Dish
- 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
- A pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes, pierce them with a fork, and bake directly on the oven rack for 45 minutes to an hour until tender.
- Let cool, then slice each potato in half lengthwise and scoop out most of the flesh into a bowl, leaving about 1/4 inch around the skin.
- Mix the scooped flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt until well combined.
- Spoon the filling back into each potato half. Bake at 350°F (175°C) for another 15-20 minutes until warmed through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 220
- Sugar: 16g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg