Description

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful way to celebrate the flavors of fall. These sweet potatoes take center stage with a delicious filling that combines the sweetness of apples and the tartness of cranberries, making them perfect for family dinners or cozy nights in. Not only are they easy to prepare, but they are also packed with nutrients, providing a healthy and flavorful dish that will impress your guests. Whether served as a side or as a standalone meal, these twice-baked sweet potatoes are sure to become a seasonal favorite.

Ingredients

Scale

2 large sweet potatoes
1 cup fresh or frozen cranberries
1 juicy apple, diced
2 tablespoons butter (or plant-based alternative)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons maple syrup
Salt to taste

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Instructions

Preheat your oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until soft.
While cooling, melt butter in a skillet over medium heat. Add diced apple, cranberries, nutmeg, cinnamon, and salt; cook for about 5-7 minutes until tender.
Mix in maple syrup and cook for an additional 2 minutes.
Slice baked sweet potatoes in half lengthwise and scoop out most of the flesh into a bowl.
Mash the sweet potato flesh with half of the fruit mixture and refill each skin with this blend. Top with remaining fruit mixture.
Return stuffed potatoes to the baking sheet and bake for another 10-12 minutes.

Nutrition

Serving Size: 1 stuffed sweet potato (about 250g)
Calories: 280
Sugar: 20g
Sodium: 120mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 9g
Protein: 3g
Cholesterol: 15mg