Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the delightful flavors of our Cranberry Apple Twice-Baked Sweet Potatoes Recipe. This festive side dish harmoniously blends the natural sweetness of sweet potatoes with the tartness of cranberries and the crunch of pecans, creating a unique and wholesome addition to any meal. Perfect for holiday gatherings or cozy dinners, these twice-baked delights are not only visually appealing but also easy to prepare, making them an ideal choice for busy cooks. With warm spices like cinnamon and nutmeg enhancing the flavors, this dish is a guilt-free indulgence that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium apples, peeled, cored, and diced
- 3 tablespoons coconut sugar
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 425°F (218°C).
- Scrub and dry sweet potatoes; prick with a fork.
- Roast sweet potatoes in a baking dish for 40-45 minutes until tender.
- In a skillet, melt butter over medium heat; add apples, cranberries, sugar, cinnamon, and nutmeg. Sauté until apples soften.
- Stir in chopped pecans; mix well.
- Split open roasted sweet potatoes and fluff the insides with a fork.
- Spoon apple-cranberry mixture into sweet potato halves.
- Return to oven for an additional 10 minutes until warmed through.
- Serve warm.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 150g)
- Calories: 210
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg