Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
This delightful dish combines the natural sweetness of roasted sweet potatoes with the tartness of fresh cranberries and crisp apples. Perfect for family gatherings or cozy weeknight dinners, it captures the essence of autumn in every bite.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons plant-based butter or coconut oil
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork, place on a baking sheet, and bake for 45-50 minutes until soft.
- Let cool slightly, then cut in half and scoop out most of the flesh.
- In a skillet over medium heat, melt butter and add diced apple, cranberries, nutmeg, cinnamon, and salt. Cook for 5-7 minutes until tender.
- Stir in maple syrup and mix well.
- Mash the scooped-out sweet potato flesh and combine with half of the fruit mixture.
- Spoon back into potato skins, top with remaining filling, and return to the baking sheet.
- Bake for an additional 10-12 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg