Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!

Why Make This Recipe

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful dish that embraces the flavors of fall. The combination of sweet potatoes, tart cranberries, and juicy apples creates a warm, comforting side that pairs well with many meals. This recipe is perfect for holiday gatherings or cozy family dinners. With its vibrant colors and delicious taste, it adds a special touch to any fall menu.

How to Make Cranberry Apple Twice-Baked Sweet Potatoes

Ingredients

• 2 large sweet potatoes
• 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

Directions

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.
4. While the sweet potatoes bake, heat a skillet over medium heat.
5. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
6. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
7. Stir in the maple syrup and cook for an additional 2 minutes.
8. Slice the baked sweet potatoes in half lengthwise.
9. Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
10. Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
11. Spoon the sweet potato mixture back into the potato skins.
12. Top with the remaining cranberry apple mixture.
13. Place the stuffed sweet potatoes back on the baking sheet.
14. Bake for another 10-12 minutes, until heated through.

How to Serve Cranberry Apple Twice-Baked Sweet Potatoes

Serve these sweet potatoes warm as a side dish with your favorite proteins like turkey or chicken. They also make a great stand-alone meal for a light lunch or dinner. You can garnish with some chopped nuts or a drizzle of extra maple syrup for added crunch and sweetness.

How to Store Cranberry Apple Twice-Baked Sweet Potatoes

Store any leftovers in an airtight container in the refrigerator for up to three days. When ready to eat, reheat in the oven at 350°F (175°C) until warmed through for the best texture.

Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes

• Ensure you pierce the sweet potatoes well before baking to help steam escape.
• You can use different types of apples for varied sweetness; try Granny Smith for a tart flavor or Honeycrisp for a sweeter taste.
• Feel free to add nuts like pecans or walnuts for extra crunch.

Variation

You can easily make this recipe vegan by substituting the butter with coconut oil or another plant-based butter alternative. Additionally, swap maple syrup for agave nectar for a different kind of sweetness.

FAQs

1. Can I use canned cranberries instead of fresh or frozen?
Yes, you can use canned cranberries. However, you might want to reduce the amount of added sugar because canned cranberries can be sweetened already.

2. How do I know when the sweet potatoes are cooked?
The sweet potatoes are ready when they are very soft and easily pierced with a fork.

3. Can I prepare these ahead of time?
Yes! You can bake, stuff, and store the sweet potatoes, then reheat them before serving. This makes them great for meal prep!

Cranberry Apple Twice-Baked Sweet Potatoes

These delightful twice-baked sweet potatoes combine the sweetness of apples and cranberries with a creamy filling, perfect for a festive fall side dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 4 people

Calories 300 kcal

Equipment

• Baking sheet
• Large bowl
• Potato masher or fork

Ingredients

  

Main Ingredients

• 4 medium Sweet Potatoes
• 1/2 cup Cranberries fresh or frozen
• 1 medium Apple unpeeled, finely diced
• 2 tbsp Butter unsalted, melted
• 1 tbsp Brown Sugar packed
• 1/2 tsp Cinnamon ground
• 1/4 tsp Nutmeg ground
• 1/4 tsp Salt
• 2-4 tbsp Milk/Cream as needed for consistency

Instructions

 

Preparation

• Bake the sweet potatoes in their skins until they are tender when pierced with a fork.
• Carefully halve the baked potatoes lengthwise, then scoop out the flesh into a large bowl, leaving enough skin to maintain the potato shape.
• Mash the sweet potato flesh, then combine it with melted butter, brown sugar, ground cinnamon, nutmeg, and salt; stir in the cranberries and diced apple.
• Spoon the mixture back into the empty potato skins, mounding it slightly, and bake until heated through and lightly browned.

Notes

For extra crunch, sprinkle a handful of chopped pecans or walnuts over the top before the second bake.