Why Make This Recipe
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful dish to savor this fall. They combine the natural sweetness of sweet potatoes with the tartness of cranberries and the freshness of apples. This recipe is not only comforting but also packs a nutritional punch. It’s a perfect side for holiday meals or a cozy weeknight dinner. Plus, the vibrant colors make it a beautiful addition to your table.
How to Make Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients:
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Directions:
- 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, until the fruit is tender and the cranberries start to pop.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise.
- Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
- 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.
- Place the stuffed sweet potatoes back on the baking sheet.
- Bake for another 10-12 minutes, until heated through.
How to Serve Cranberry Apple Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes are best served hot. You can enjoy them as a hearty side dish alongside turkey, chicken, or any main course. They also make a great vegetarian option. A sprinkle of chopped pecans or walnuts on top can add a nice crunch.
How to Store Cranberry Apple Twice-Baked Sweet Potatoes
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, you can place them in the oven at 350°F (175°C) until warmed through or use the microwave for a quicker option.
Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes
- Choose firm sweet potatoes for the best texture.
- Adjust the maple syrup to taste; you can add more if you like it sweeter.
- For extra creaminess, consider mixing in a little Greek yogurt or cream cheese before refilling the potato skins.
Variation
For a nutty twist, try adding chopped pecans or walnuts both in the filling and as a topping. You can also experiment with different kinds of apples for varying flavors.
FAQs
Can I use canned cranberries instead of fresh or frozen?
Yes, canned cranberries can be used, but they may be sweeter. Adjust the sugar or maple syrup accordingly.
Can I make these sweet potatoes ahead of time?
Absolutely! You can prepare them, cover them, and bake them just before serving.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for those with gluten sensitivities.
Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
Equipment
- Baking sheet
- Mixing bowl
- Fork
Ingredients
Main Ingredients
- 4 medium Sweet potatoes
- 2 tbsp Butter
- 1/4 cup Brown sugar
- 1/2 cup Cranberries fresh or frozen
- 1 medium Apple diced
- 1/4 cup Pecan halves
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
Instructions
Preparation
- Preheat oven to 400°F (200°C) and pierce sweet potatoes several times with a fork.
- Bake potatoes for 45-60 minutes until tender, then let cool slightly.
- Halve cooled potatoes lengthwise and scoop out the flesh into a bowl, leaving a thin skin.
- Mash the sweet potato flesh with butter, brown sugar, salt, and cinnamon until smooth.
- Gently fold in cranberries, diced apple, and pecan halves.
- Spoon the mixture back into the sweet potato skins and place on a baking sheet.
- Bake for another 15-20 minutes, or until heated through and lightly browned.