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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes: Fall's Cozy Delight

Cranberry Apple Twice-Baked Sweet Potatoes feature a deliciously creamy filling topped with tart cranberries and juicy apples, perfectly embodying the flavors of autumn.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Sweet Potatoes Firm, blemish-free
For the Filling
  • 1 cup Fresh or Frozen Cranberries Or substitute with dried cherries or raisins
  • 1 medium Apple Tart variety like Honeycrisp or Gala
  • 2 tablespoons Butter Plant-based butter for vegan option
For the Spices
  • 1 teaspoon Nutmeg Freshly grated if possible
  • 1 teaspoon Cinnamon Ground cinnamon
For Sweetness
  • 2 tablespoons Maple Syrup Can substitute with honey or agave
  • 1/2 teaspoon Salt To taste

Equipment

  • Oven
  • Baking sheet
  • skillet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet.
  2. Pierce each sweet potato with a fork, place on the baking sheet, bake for 45-50 minutes.
  3. Remove from oven and cool for 10-15 minutes.
  4. Melt butter in a skillet, add apple, cranberries, nutmeg, cinnamon, and salt, cook for 5-7 minutes.
  5. Stir in maple syrup and cook for an additional 2 minutes.
  6. Slice each sweet potato in half, scoop out flesh, and mash it.
  7. Mix the mashed sweet potato with half of the sautéed filling.
  8. Spoon the mixture into the sweet potato skins, top with remaining filling.
  9. Return stuffed sweet potatoes to oven, bake for 10-12 minutes.

Nutrition

Serving: 1potatoCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 850mgFiber: 6gSugar: 10gVitamin A: 20000IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for 3-5 days or freeze for up to 3 months. Reheat in the oven at 350°F for about 20-25 minutes.

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