Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the delightful flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes! This comforting dish combines the natural sweetness of sweet potatoes with the tartness of cranberries and the crispness of apples, creating a warm and inviting meal that’s perfect for any occasion. Whether you’re preparing a cozy family dinner or looking for a standout side dish for your holiday gatherings, these twice-baked sweet potatoes are sure to impress. They fill your home with fragrant autumn aromas, making every bite a heartwarming experience. Plus, they’re easy to make and great for meal prep, allowing you to enjoy them throughout the week.
- 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
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork and bake on a baking sheet for 45-50 minutes until soft.
- In a skillet over medium heat, melt butter. Add diced apple, cranberries, nutmeg, cinnamon, and salt; cook for 5-7 minutes until fruit is tender.
- Let baked sweet potatoes cool slightly, slice in half lengthwise, and scoop out most flesh into a bowl. Mash it with half the cranberry apple mixture.
- Stuff the potato skins with the mash mixture and top with remaining filling. Return to oven and bake for another 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (200g)
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg