Cranberry Apple Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes are a delightful side dish, combining the sweetness of apples with the tartness of cranberries, all in a creamy, flavorful filling.
Equipment
- Baking Sheet
- Fork
- Large Bowl
- Potato Masher (or fork)
Ingredients
Main Ingredients
- 6 medium Sweet Potatoes
- 1/2 cup Butter (1 stick), melted
- 1/4 cup Brown Sugar packed
- 1/2 cup Cranberry Sauce whole berry
- 1 medium Apple peeled, cored, and finely diced
- 1/2 cup Pecan Halves chopped (optional, for topping)
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
Instructions
Preparation
- Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork and bake for 30-45 minutes until very tender.
- Once cool enough to handle, slice each potato in half lengthwise and scoop out the flesh into a large bowl, leaving about 1/4-inch shell.
- In the bowl with the sweet potato flesh, add melted butter, brown sugar, cranberry sauce, diced apple, cinnamon, nutmeg, and salt; mash until well combined and creamy.
Baking
- Spoon the sweet potato mixture evenly back into the potato skins.
- Sprinkle with chopped pecans, if desired.
- Return filled potatoes to the oven and bake for an additional 15-20 minutes, or until heated through and topping is lightly browned.
Notes
These can be prepared ahead of time and reheated. For an extra touch, toast the pecans before sprinkling for more flavor.