Description
Cranberry Apple Twice-Baked Sweet Potatoes are the perfect fall comfort dish, combining creamy sweet potatoes with the tartness of cranberries and crisp apples. Enhanced by warm cinnamon and crunchy pecans, this recipe is not only easy to prepare but also visually stunning, making it an ideal side for Thanksgiving or any family gathering. Impress your guests with this delightful blend of flavors that embodies the spirit of the season.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs)
- 1 cup cranberries (fresh or frozen)
- 1 large tart apple (like Granny Smith), chopped
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
- 3 tbsp butter (or olive oil)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork. Bake for 45 minutes until tender.
- While baking, mix chopped apples, cranberries, cinnamon, and brown sugar in a bowl.
- Once baked sweet potatoes cool, cut in half lengthwise and scoop out most flesh into a bowl.
- Mix the sweet potato flesh with butter until smooth, then fold in the apple-cranberry mixture and pecans.
- Spoon the filling back into sweet potato skins and return them to the oven for an additional 20 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 280
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 15mg
Keywords: For added crunch, toast pecans before mixing. Substitute cranberries with raisins or add maple syrup for extra sweetness.