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Cranberry apple twice-baked sweet potatoes topped with nuts and spices

Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!

These twice-baked sweet potatoes are a perfect fall side dish, combining the sweetness of potato with tart cranberries and crisp apples.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 350 kcal

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.

Notes

For extra crispiness, broil for the last 2-3 minutes. You can also add a touch of maple syrup for more sweetness.