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Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!

Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!
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★★★★★

5 from 11 reviews

Enjoy the warm flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes, combining creamy sweet potatoes with a spiced cranberry and apple filling, finished with a touch of maple syrup for a perfect seasonal side dish.

Ingredients

Scale

Sweet Potatoes

  • 2 large sweet potatoes

Filling

  • 1 cup fresh or frozen cranberries
  • 1 juicy apple, diced
  • 2 tablespoons butter
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • Salt to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-50 minutes, until they are soft and easily pierced with a fork.
  3. Cool Slightly: Remove the sweet potatoes from the oven and let them cool just enough so they are safe to handle.
  4. Prepare Fruit Filling: While the sweet potatoes bake, heat a skillet over medium heat and melt the butter.
  5. Cook Fruit: Add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the fruit softens and the cranberries begin to pop.
  6. Add Maple Syrup: Stir in the maple syrup and cook for another 2 minutes to blend the flavors and thicken the mixture slightly.
  7. Slice Sweet Potatoes: Slice the baked sweet potatoes in half lengthwise carefully.
  8. Scoop Flesh: Using a spoon, scoop out most of the sweet potato flesh into a bowl, leaving a thin layer inside the skins to maintain shape.
  9. Mash and Mix: Mash the sweet potato flesh until smooth, then mix in half of the cranberry apple filling to incorporate the flavors.
  10. Fill Potato Skins: Spoon the mashed sweet potato mixture back into the hollowed-out sweet potato skins evenly.
  11. Top with Filling: Spread the remaining cranberry apple mixture on top of the filled sweet potatoes for a flavorful topping.
  12. Bake Again: Place the stuffed sweet potatoes back on the baking sheet and bake for 10-12 minutes until heated through and the topping is slightly caramelized.

Notes

  • You can substitute frozen cranberries if fresh ones are unavailable, but thaw and drain them before use.
  • For a vegan version, substitute butter with coconut oil or a vegan butter alternative.
  • Adding a sprinkle of chopped nuts on top before the final bake adds a nice crunch.
  • These sweet potatoes are perfect served as a side dish with roasted meats or as a vegetarian main with a simple salad.

Nutrition

Keywords: cranberry sweet potatoes, twice baked sweet potatoes, fall side dish, apple and cranberry recipe, autumn vegetables

Find it online: https://mixitwitjoe.com/indulge-in-cranberry-apple-twice-baked-sweet-potatoes-this-fall/