Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the comforting flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish combines the natural sweetness of baked sweet potatoes with tart cranberries and crisp apples, creating a perfect balance that embodies autumn. Ideal for busy weeknights or festive gatherings, this recipe is easy to prepare and sure to impress your family and friends. Packed with nutrients and fiber, these twice-baked delights are not only delicious but also a healthy comfort food option.
- 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 the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake 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 tender.
- Cool baked sweet potatoes slightly. Cut in half lengthwise and scoop out most of the flesh into a bowl. Mash with half of the cranberry-apple mixture.
- Spoon the mixture back into potato skins and top with remaining cranberry-apple filling. Bake for an additional 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (200g)
- Calories: 230
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg