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Cranberry Apple Twice-Baked Sweet Potatoes

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Indulge in the festive delight of Cranberry Apple Twice-Baked Sweet Potatoes, a comforting and colorful side dish that captures the essence of fall. This recipe combines the natural sweetness of baked sweet potatoes with tangy cranberries and crunchy apples, creating an irresistible blend of flavors that will impress family and friends alike. Perfect for holiday feasts or cozy weeknight dinners, these twice-baked treats are not only delicious but also packed with nutrients. With simple preparation and make-ahead convenience, this dish is destined to become a favorite at your table.

Ingredients

Scale
  • 4 medium-sized sweet potatoes
  • 1 cup fresh cranberries
  • 2 medium apples (Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • A pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and poke holes in the sweet potatoes. Bake on a parchment-lined baking sheet for about 45 minutes or until tender.
  2. Let the sweet potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh into a bowl, leaving a bit around the skin.
  3. Mix the sweet potato flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt until well combined.
  4. Spoon the filling back into the sweet potato skins and bake at 350°F (175°C) for an additional 20 minutes until heated through.

Nutrition