Cranberry Apple Twice-Baked Sweet Potatoes
A delightful union of sweet potatoes, cranberries, and apples, baked to creamy perfection for a taste of fall.
Ingredients
Main Ingredients
- 2 large sweet potatoes Choose firm ones with smooth skin.
- 1 cup fresh or frozen cranberries No need to thaw if frozen.
- 1 juicy apple, diced Use varieties like Honeycrisp or Fuji for crunch.
- 2 tablespoons butter This adds richness to the dish.
- 1/4 teaspoon nutmeg Offers a warm, aromatic touch.
- 1/2 teaspoon cinnamon Adds a cozy flavor.
- 2 tablespoons maple syrup Natural sweetener that complements the other ingredients.
- Salt to taste Enhances all the flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
- Let the sweet potatoes cool slightly.
- While the sweet potatoes bake, heat a skillet over medium heat.
- Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally.
- Stir in the maple syrup and cook for an additional 2 minutes.
Assembly
- Slice the baked sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer.
- Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- Spoon the sweet potato mixture back into the potato skins.
- Top with the remaining cranberry apple mixture.
Final Bake
- Place the stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes, until heated through.
Notes
Make-ahead: Prepare the filling ahead of time and store it separately in the refrigerator for up to 2 days. Leftovers can be enjoyed cold or added to salads and soups.