Cranberry Apple Twice-Baked Sweet Potatoes Recipe
This cozy fall recipe features Twice-Baked Sweet Potatoes filled with a delightful blend of tart cranberries and sweet apples, spiced with cinnamon and nutmeg, and glazed with maple syrup. Perfect as a comforting side dish or a vegetarian main, these stuffed sweet potatoes offer warm seasonal flavors and a satisfying texture that everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes
Filling
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes until they are soft and fully cooked through.
- Cool Sweet Potatoes: Remove the sweet potatoes from the oven and allow them to cool slightly so they can be handled safely.
- Prepare Filling Base: While the sweet potatoes bake, warm a skillet over medium heat and melt the butter to prepare for cooking the fruit filling.
- Cook Fruit Mixture: Add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the apple softens and the cranberries begin to pop.
- Add Maple Syrup: Stir in the maple syrup and continue cooking the mixture for another 2 minutes to meld the flavors.
- Prepare Potato Shells: Slice the baked sweet potatoes lengthwise in half. Carefully scoop out most of the flesh into a bowl, leaving a thin layer on the skins to maintain their shape.
- Mash Sweet Potato Flesh: Mash the scooped-out sweet potato flesh and combine it with half of the cranberry-apple filling to create a flavorful mash.
- Fill Potato Skins: Spoon the sweet potato and fruit mixture back into the potato skins evenly.
- Top with Remaining Filling: Add the remaining cranberry-apple filling on top of the stuffed sweet potatoes for extra flavor and texture.
- Bake Again: Place the stuffed sweet potatoes on the baking sheet and bake for an additional 10-12 minutes until heated through.
Notes
- You can substitute frozen cranberries if fresh are not available; just thaw them before use.
- Choose a firm, sweet apple variety like Honeycrisp or Fuji for the best texture and flavor.
- For a vegan version, replace butter with a plant-based alternative.
- The dish can be prepared in advance and reheated before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: twice-baked sweet potatoes, cranberry apple sweet potatoes, fall recipes, vegetarian side dish, seasonal sweet potato recipe
