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Cranberry Apple Twice-Baked Sweet Potatoes

Enjoy the cozy flavors of fall with these delicious Cranberry Apple Twice-Baked Sweet Potatoes, combining roasted sweet potatoes, tangy cranberries, and juicy apples.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Holiday
Calories: 210
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 2 large sweet potatoes Choose firm and unblemished sweet potatoes.
Fruit Filling
  • 1 cup fresh or frozen cranberries Fresh is preferable but frozen works well.
  • 1 juicy apple, diced Use any sweet variety, like Fuji or Honeycrisp.
Cooking Essentials
  • 2 tablespoons butter Can be substituted with coconut oil for a vegan option.
  • 1/4 teaspoon nutmeg Freshly grated nutmeg enhances flavor.
  • 1/2 teaspoon cinnamon A comforting spice: adjust to taste.
  • 2 tablespoons maple syrup Add more for sweeter taste if desired.
  • to taste Salt Enhances flavors; adjust as needed.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
  3. Let the sweet potatoes cool slightly.
Filling Preparation
  1. While the sweet potatoes bake, heat a skillet over medium heat.
  2. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
  3. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
  4. Stir in the maple syrup and cook for an additional 2 minutes.
Assembling the Dish
  1. Slice the baked sweet potatoes in half lengthwise.
  2. Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
  3. Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
  4. Spoon the sweet potato mixture back into the potato skins.
  5. Top with the remaining cranberry apple mixture.
  6. Place the stuffed sweet potatoes back on the baking sheet.
  7. Bake for another 10-12 minutes, until heated through.

Notes

These sweet potatoes can be stored in the fridge for up to 3 days or frozen for up to a month. Reheat in the oven or microwave until warmed through. For added crunch, sprinkle with pecans or walnuts before serving.