Description
A festive and flavorful twist on twice-baked sweet potatoes, featuring the tartness of cranberries and the sweetness of apples. This dish is perfect for holiday meals or a comforting fall side.
Ingredients
Scale
- 2 large sweet potatoes
- 1/2 cup chopped fresh cranberries
- 1/2 cup chopped apple (such as Honeycrisp or Fuji)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Salt to taste
- Black pepper to taste
- Optional toppings: chopped pecans, extra cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them all over with a fork.
- Bake the sweet potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a knife.
- Let the sweet potatoes cool slightly until they are easy to handle.
- Cut each sweet potato in half lengthwise.
- Scoop out the flesh from each half, leaving a thin shell. Place the scooped-out flesh in a medium bowl.
- Add the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper to the sweet potato flesh. Mash with a fork until well combined.
- Gently stir in the chopped cranberries and chopped apple.
- Spoon the mixture back into the sweet potato shells, mounding it slightly.
- Place the filled sweet potato halves on a baking sheet.
- Bake for another 15-20 minutes, or until heated through and the tops are lightly golden.
- Serve hot, with optional toppings if desired.
Notes
- Ensure your sweet potatoes are of similar size for even baking.
- You can prepare the filling a day in advance and refrigerate it. Reheat slightly before stuffing the shells.
- Adjust the amount of maple syrup to your preferred sweetness.
- Prep Time: 15 minutes
- Cook Time: 60-80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: Approximately 250-300 kcal (will vary based on exact ingredients and toppings)
- Sugar: Approximately 25-35g
- Sodium: Approximately 50-100mg
- Fat: Approximately 8-12g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 4-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 45-55g
- Fiber: Approximately 7-10g
- Protein: Approximately 3-5g
- Cholesterol: Approximately 10-15mg