Description
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful and nutritious side dish that combines the natural sweetness of sweet potatoes with the tartness of cranberries and the crispness of apples. Ideal for holiday gatherings or family dinners, these twice-baked wonders are not only visually appealing but also packed with essential nutrients. They can be prepared ahead of time, making them a stress-free option for busy weeknights. Each bite delivers a comforting blend of flavors, sure to impress your guests and keep everyone coming back for more.
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
- Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Bake on a lined baking sheet for about 45 minutes until tender. Let cool slightly.
- Halve the cooled sweet potatoes lengthwise and scoop out most of the flesh into a bowl, leaving enough to maintain their shape.
- Mix in chopped apples, cranberries, brown sugar, cinnamon, butter, and salt. Mash until well combined.
- Spoon the mixture back into the potato skins and return them to the baking sheet. Bake at 375°F (190°C) for about 20 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 10mg