Description
Indulge in the warmth of fall with these Cranberry Apple Twice-Baked Sweet Potatoes! This delightful dish combines the natural sweetness of baked sweet potatoes with the tartness of fresh cranberries and the crunch of juicy apples, creating a comforting and flavorful side perfect for Thanksgiving or cozy family dinners. The easy preparation ensures you can enjoy this deliciously unique twist on a classic favorite without stress. Serve it warm and watch as your guests come back for seconds, savoring the essence of autumn in every bite.
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 your oven to 400°F (200°C).
- Pierce sweet potatoes with a fork, place them on a baking sheet, and bake for 45-50 minutes until soft.
- Let cool slightly, then sauté diced apple and cranberries in melted butter with nutmeg, cinnamon, and salt until tender.
- Mix in maple syrup, then scoop out most of the sweet potato flesh into a bowl.
- Combine scooped sweet potato with half of the fruit mixture, then stuff back into skins.
- Top with remaining filling and bake again for 10-12 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half (150g)
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg