Description
Cranberry apple twice-baked sweet potatoes combine the natural sweetness of sweet potatoes with tart cranberries and tender apples. Finished with a hint of spice and crunch, they’re a festive side dish for holiday meals.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium apples, peeled, cored, and diced into 1-inch cubes
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 425°F (218°C).
- Scrub and thoroughly dry the sweet potatoes, then prick them all over with a fork.
- Arrange the sweet potatoes in a baking dish and roast for 40-45 minutes until they become very tender.
- While roasting, melt butter in a medium skillet over medium-high heat; once hot, add diced apples and dried cranberries along with cinnamon, nutmeg, and coconut sugar.
- Sauté this mixture for several minutes while stirring occasionally until the apples soften nicely.
- Introduce chopped pecans into the pan; sauté briefly to ensure everything is well combined.
- Once roasted, split open each sweet potato carefully and fluff their insides using a fork.
- Spoon generous amounts of apple-cranberry filling onto each sweet potato half.
- Return these stuffed sweet potatoes to the oven for an additional 10 minutes at 425°F so that everything warms through completely while becoming bubbly on top.
- Serve warm to fully appreciate those cozy flavors coming together beautifully!
Notes
Use fresh apples and dried cranberries for the best flavor in your twice-baked sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 273 kcal
- Sugar: 16 g
- Sodium: 38 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 15 mg