Description
A delicious and easy recipe for twice-baked sweet potatoes filled with cranberry and apple for a delightful twist.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 1 large apple, diced
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped pecans
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then bake for 45-60 minutes until tender.
- In a saucepan, combine cranberries, diced apple, brown sugar, maple syrup, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat until cranberries burst and mixture thickens.
- Once sweet potatoes are cool, cut them in half and scoop out the flesh, leaving a small border.
- Mix the sweet potato flesh with the cranberry-apple mixture and half of the pecans.
- Fill the sweet potato skins with the mixture and top with remaining pecans.
- Bake for an additional 15-20 minutes until heated through.
- Serve warm and enjoy!
Notes
- For a vegan option, substitute maple syrup for honey.
- Feel free to add other nuts or dried fruits for extra flavor.
- These can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cranberry Apple Twice-Baked Sweet Potatoes, Sweet Potatoes, Thanksgiving Side Dish