Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a deliciously unique side dish that perfectly combines the natural sweetness of sweet potatoes with the tartness of fresh cranberries and the crispness of apples. This festive recipe is not only visually appealing but also nutritious, making it an excellent choice for holidays, family gatherings, or any meal where you want to impress your guests. Easy to prepare and packed with flavor, these twice-baked sweet potatoes will surely become a favorite on your dining table.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4 (two halves per serving) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries (or frozen, thawed)
- 2 medium Granny Smith or Honeycrisp apples
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C).
- Thoroughly wash the sweet potatoes and pierce each several times with a fork. Place them on a baking sheet lined with aluminum foil and bake for 45-60 minutes until tender.
- While the sweet potatoes bake, chop the apples into small pieces and set aside.
- Once baked, allow sweet potatoes to cool slightly before cutting in half lengthwise and scooping out most of the flesh into a mixing bowl.
- Add chopped apples, cranberries, brown sugar, cinnamon, unsalted butter, and salt to the bowl, then mash until combined.
- Spoon the filling back into the sweet potato halves and return them to the oven for an additional 15-20 minutes until heated through and golden.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg