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–+ servings

Cranberry Apple Twice-Baked Sweet Potatoes

A delicious and nutritious side dish featuring sweet potatoes, tart cranberries, and sweet apples, all baked to perfection.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes washed and scrubbed
Filling
  • 1 cup fresh cranberries or frozen, thawed
  • 1 medium apple peeled, cored, and diced
  • 1 tablespoon brown sugar packed
  • 1 teaspoon cinnamon
  • 1 tablespoon butter melted
  • 1 pinch salt
Topping
  • 1 tablespoon chopped pecans optional
  • 1 tablespoon maple syrup for drizzling

Method
 

Bake Sweet Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. Place the sweet potatoes on a baking sheet and bake for 45-50 minutes, or until tender.
Prepare Filling
  1. In a mixing bowl, combine the cranberries, diced apple, brown sugar, cinnamon, melted butter, and salt.
  2. Mix well until the ingredients are evenly coated.
Stuff Sweet Potatoes
  1. Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
  2. Cut each sweet potato in half lengthwise and scoop out some of the flesh, leaving a small border.
  3. Mix the scooped sweet potato flesh with the cranberry-apple mixture.
  4. Spoon the filling back into the sweet potato halves.
Final Bake
  1. Sprinkle the tops with chopped pecans if using.
  2. Return the stuffed sweet potatoes to the oven and bake for an additional 15 minutes.
  3. Drizzle with maple syrup before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 40gProtein: 3gFat: 6gSaturated Fat: 2gFiber: 5gSugar: 12g

Notes

These twice-baked sweet potatoes can be made ahead of time and reheated before serving.

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