Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful side dish that perfectly blends the natural sweetness of sweet potatoes with the tartness of fresh cranberries and the crisp texture of apples. This vibrant dish is not only visually appealing but also packed with nutrients, making it an excellent choice for holidays, family gatherings, or any special occasion. With a simple preparation process and make-ahead options, these twice-baked sweet potatoes will surely impress your guests and become a favorite at your table.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 2 medium apples (Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each sweet potato in aluminum foil and place them on a baking sheet. Bake for 45-60 minutes until fork-tender.
- Let baked sweet potatoes cool slightly, then cut in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Add chopped apples, cranberries, brown sugar, cinnamon, butter, and salt into the bowl. Mix until well combined.
- Spoon the filling back into the sweet potato skins and pack tightly.
- Return stuffed sweet potatoes to the baking sheet and bake at 375°F (190°C) for about 25 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 22g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg