Description

Delight in the festive flavors of Cranberry Apple Twice-Baked Sweet Potatoes, a deliciously creamy dish that perfectly combines sweet and tart notes. With a tender sweet potato base stuffed with a luscious filling of cranberries and apples, this recipe is sure to become a holiday favorite. Perfect for family gatherings or cozy dinners, these twice-baked potatoes will impress your guests and leave them craving more.

Ingredients

Scale

4 medium sweet potatoes
1 cup fresh or unsweetened dried cranberries
2 medium Granny Smith apples, chopped
1/4 cup brown sugar
1 tsp ground cinnamon
2 tbsp unsalted butter
1/4 tsp ground nutmeg
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Wash and pierce each sweet potato several times with a fork, then bake directly on the oven rack for about 45 minutes until tender.
While baking, chop cranberries and apples. In a bowl, mix them with brown sugar, cinnamon, nutmeg, salt, and pepper.
Once the sweet potatoes are baked, let cool slightly. Cut in half lengthwise and scoop out the flesh into a bowl, leaving enough to maintain their shape.
Mix the scooped flesh with butter until smooth. Fold in the apple-cranberry mixture until well combined.
Refill each sweet potato half with the filling, mound high, and place on a baking sheet. Bake at 375°F (190°C) for another 15-20 minutes until heated through.
Serve warm and enjoy!

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed sweet potato half (about 180g)
Calories: 260
Sugar: 22g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 7g
Protein: 4g
Cholesterol: 10mg

Keywords: For added texture, consider mixing in chopped nuts or swapping cranberries for raisins. Adjust spices like cinnamon or nutmeg based on your personal preferences. A splash of orange juice can enhance the flavor profile beautifully.