Description
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of sweet and tart flavors that elevate your holiday dining experience. Creamy, fluffy sweet potatoes are baked twice and stuffed with a vibrant mixture of tart cranberries and sweet apples, creating a visually stunning dish that’s as delicious as it is festive. Perfect for Thanksgiving or any gathering, this recipe is easy to prepare and sure to impress your family and friends.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs)
- 1 cup fresh cranberries
- 2 medium Granny Smith apples, diced
- 4 tbsp unsalted butter
- 1 tsp ground cinnamon
- ¼ cup brown sugar
- ½ cup chopped pecans or walnuts
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash sweet potatoes, poke holes with a fork, and place on a baking sheet.
- Bake for 45-60 minutes until tender. Let cool slightly, then slice in half lengthwise and scoop out some flesh into a bowl.
- In a skillet, melt butter over medium heat. Add diced apples and cranberries; sprinkle with cinnamon and brown sugar. Sauté for about 5-7 minutes until fragrant.
- Combine the scooped sweet potato flesh with the sautéed apple-cranberry mixture and chopped nuts.
- Refill each potato half with the mixture and return to the oven for an additional 15-20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 200g)
- Calories: 280
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg