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.
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.