Description
These Cranberry Apple Twice-Baked Sweet Potatoes are a delicious and festive side dish perfect for the holidays. The sweet potatoes are baked until tender, then mashed with a flavorful mixture of cranberries, apples, brown sugar, cinnamon, butter, and a hint of salt, before being baked again until golden and crispy on top.
Ingredients
Scale
Main Ingredients:
- 4 medium Sweet Potatoes
- 1 cup Fresh Cranberries
- 1 Apple, diced
- 1/4 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Unsalted Butter
- Pinch of Salt
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
- Bake the sweet potatoes: Pierce the sweet potatoes with a fork, place them on the baking sheet, and bake for about 45-60 minutes until tender.
- Prepare the filling: In a saucepan, combine cranberries, apples, brown sugar, cinnamon, butter, and salt. Cook over medium heat until the cranberries burst and the mixture thickens.
- Scoop and mash: Cut the sweet potatoes in half, scoop out the flesh, and mash it with the cranberry-apple mixture.
- Twice bake: Fill the sweet potato skins with the mashed mixture, return them to the oven, and bake for an additional 15-20 minutes until golden and crispy.
Notes
- You can top the twice-baked sweet potatoes with chopped nuts or a drizzle of maple syrup for extra flavor.
- Adjust the sweetness to your preference by adding more or less brown sugar.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: holiday side dish, sweet potato recipe, festive flavors