Description
These Cranberry Apple Twice-Baked Sweet Potatoes are the perfect blend of sweet and savory, making for a truly special side dish. The fluffy, mashed sweet potato filling is studded with tender apples and tart cranberries for a bite of pure comfort.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 apple, diced
- 1/2 cup dried cranberries
- 2 tablespoons butter
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Scrub and dry sweet potatoes, pierce with a fork, and bake for 45–50 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add diced apple and cook 3–4 minutes. Stir in cranberries, maple syrup, cinnamon, nutmeg, salt, and pepper. Remove from heat.
- Once potatoes are baked and cooled slightly, slice in half lengthwise. Scoop out flesh into a bowl, leaving 1/4-inch border for potato boats.
- Add butter to warm sweet potato flesh and mash until smooth. Stir in half of the apple-cranberry mixture. Adjust seasoning as needed.
- Spoon filling back into potato shells, mounding slightly. Top with remaining apple-cranberry mixture.
- Return filled potatoes to baking sheet and bake 10 minutes until heated through. Sprinkle with parsley before serving.
Notes
For best results, keep potato shells sturdy, sauté apples until just tender, and taste filling before baking to adjust seasoning.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 250
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg
Keywords: sweet potatoes, cranberry, apple, twice baked, holiday side dish