Why Make This Recipe
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful way to celebrate fall flavors. Sweet potatoes are creamy and nutritious. By adding cranberries and apples, you bring a sweet and tart contrast that makes this dish truly special. It’s perfect for cozy family dinners or holiday gatherings, offering a warm and inviting dish that everyone will love.
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
Serve these delicious sweet potatoes warm as a side dish or on their own. They pair well with roasted meats, salads, or a cozy soup. Sprinkle some extra cinnamon on top for added flavor and garnish with chopped nuts if you like a bit of 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 stay fresh for up to three days. Reheat in the oven or microwave before serving.
Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes
- Choose sweet potatoes that are firm and smooth for the best texture.
- You can adjust the sweetness by adding more or less maple syrup according to your taste.
- For added flavor, sprinkle some chopped pecans or walnuts on top before baking the stuffed sweet potatoes.
Variation
Feel free to switch things up by adding different spices, like ginger or allspice. You can also try using different fruits like pears or figs for a unique twist.
FAQs
Q: Can I use canned cranberries instead of fresh or frozen?
A: Yes, you can use canned cranberries, but make sure to rinse them and adjust the sweetness since canned varieties can be sweeter.
Q: Can I prepare these sweet potatoes in advance?
A: Yes, you can bake and stuff the sweet potatoes ahead of time. Just store them in the fridge and reheat them when ready to serve.
Q: Are these suitable for a vegan diet?
A: Yes! Simply replace the butter with a vegan alternative, such as coconut oil or vegan margarine, and use maple syrup for sweetness.
Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
Equipment
- Baking sheet
- Large bowl
- Mashed potato masher or fork
Ingredients
Main Ingredients
- 4 medium sweet potatoes
- 1/4 cup butter melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 cup cranberries fresh or frozen
- 1 medium apple peeled, cored, and diced
- 1/4 cup pecans chopped (optional)
Instructions
Preparation
- Preheat oven to 400°F (200°C) and bake sweet potatoes for 45-60 minutes until tender.
- Slice each sweet potato in half lengthwise and scoop out the flesh into a large bowl, leaving a thin shell.
- Mash the sweet potato flesh with melted butter, brown sugar, cinnamon, nutmeg, salt, and milk until smooth.
Filling and Baking
- Gently fold in cranberries, diced apple, and chopped pecans (if using) into the mashed sweet potato mixture.
- Spoon the mixture back into the sweet potato skins and place them on a baking sheet.
- Bake for an additional 15-20 minutes, or until heated through and lightly browned on top.