Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful and nutritious side dish that perfectly balances the natural sweetness of sweet potatoes with the tartness of cranberries and the crunch of apples. This cozy recipe is not only easy to prepare but also makes for a festive addition to any meal, whether it’s a family dinner or a holiday gathering. Packed with vitamins and minerals, these twice-baked sweet potatoes offer a guilt-free indulgence that everyone will love. The make-ahead convenience means you can prepare them in advance, making your mealtime stress-free and enjoyable. Get ready to impress your family and friends with this colorful, flavorful dish!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 2 medium apples (like Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- A pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork. Bake on a parchment-lined baking sheet for about 45 minutes until tender.
- Once baked, let the sweet potatoes cool slightly. Cut them in half lengthwise and scoop out most of the flesh into a bowl.
- Mix the scooped sweet potato flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt until well combined.
- Spoon the mixture back into each potato skin and bake at 350°F (175°C) for another 15-20 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 150g)
- Calories: 215
- Sugar: 21g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg