Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of sweet and tart flavors, making them an ideal side dish for any occasion. This recipe takes the natural sweetness of rich sweet potatoes and pairs it with tender apples and tangy cranberries, resulting in a dish that’s not only visually striking but also packed with nutrients. Perfect for holiday gatherings, brunches, or potlucks, these twice-baked delights are simple to make and sure to impress your guests. With their festive presentation and hearty flavor, they can easily transition from a savory side to a light dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium apples, peeled, cored, and diced into 1-inch cubes
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 425°F (218°C).
- Scrub and dry sweet potatoes; prick them with a fork.
- Roast sweet potatoes in a baking dish for 40-45 minutes until tender.
- In a skillet, melt butter over medium-high heat; sauté apples and cranberries with spices until softened.
- Stir in chopped pecans briefly.
- Once sweet potatoes are roasted, split open and fluff the insides.
- Spoon apple-cranberry filling into each potato half.
- Bake again for 10 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed sweet potato half (180g)
- Calories: 230
- Sugar: 18g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg