Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
Fall for This Deliciously Sweet Twist!
Ever had a cozy night where the smell of cinnamon and apples fills the air? Picture the warmth of roasted sweet potatoes mingling with tangy cranberries and juicy apples, all while you curl up with a blanket. That’s exactly what you’ll get with this Cranberry Apple Twice-Baked Sweet Potatoes recipe. It’s the perfect way to celebrate fall flavors while impressing your friends and family!
Why Make This Recipe?
You’ll love these twice-baked sweet potatoes because:
- Easy Cleanup: You’ll use just one pan, which means less scrubbing and more time to sip that pumpkin spice latte.
- Family-Friendly: Who can resist that beautiful medley of flavors? Kids will gobble them up, guaranteed.
- Nutritious Yet Decadent: Sweet potatoes are packed with vitamins, while cranberries and apples add a pop of freshness. A win-win for your taste buds and your body!
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- 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
Time to bring everything together! Follow these simple steps:
- 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 they 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 Make Cranberry Apple Twice-Baked Sweet Potatoes This Fall! (Overview)
Ready to dive into the process? Start by roasting the sweet potatoes until they’re soft and delicious. While they’re in the oven, whip up a scrumptious filling with your cranberries and apple in a buttery skillet. Then, scoop out the sweet potato flesh, combine it with your mix, and stuff those skins! Bake, serve, and enjoy the holiday warmth in every bite. Pro tip: Don’t skip the maple syrup; it adds a sweet depth that feels like fall!
How to Serve Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
These beauties look stunning on any dinner table! Serve them alongside:
- Roasted Brussels sprouts for a crunch.
- A simple green salad to balance the sweetness.
- Drizzle some extra maple syrup for that extra indulgence.
Picture it: the vibrant orange and red from the cranberries pop against the soft, earthy tones of the sweet potato, while the aroma envelops the room. Heavenly!
How to Store Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
Got leftovers? No problem! Store them in the fridge for up to 3 days. You can also freeze them for up to a month. For reheating, pop them in the oven or microwave until heated through. They’ll taste just as delicious as the first time around!
Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
- Make a Double Batch: These sweet potatoes are fabulous for meal prep.
- Add Nuts: A sprinkle of pecans or walnuts on top adds a nice crunch.
- Spice It Up: A little ginger or clove could give it a unique twist if you’re feeling adventurous!
Variation
Want to switch things up? Try making this recipe vegan by swapping butter for coconut oil. You can also mix in some shredded cheese before baking for a savory twist. The possibilities are endless!
FAQs
Can I use regular potatoes instead?
Absolutely! Just keep in mind that the flavor will be different.How can I make these ahead of time?
Prepare up to the point of stuffing them, cover tightly, and refrigerate. Just bake when you’re ready!Can I freeze them?
Yes! They freeze well. Just make sure they’re in an airtight container.
Why wait? Your fall evenings deserve these deliciously cozy Cranberry Apple Twice-Baked Sweet Potatoes! 😊
📌 Pin this recipe for your next cozy dinner night!
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients
Method
- 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.
