Description
A delightful twist on a classic side dish featuring sweet potatoes, tart cranberries, and juicy apples, perfect for fall gatherings.
Ingredients
Scale
- 2 large sweet potatoes
- 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
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until soft.
- Let the sweet potatoes cool slightly after baking.
- While they cool, heat a skillet over medium heat.
- Melt the butter and add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the cranberries begin to pop.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer in the skins.
- Mash the scooped sweet potato flesh in a bowl and mix it with half of the cranberry apple filling.
- Spoon the sweet potato mixture back into the potato skins and top with the remaining cranberry apple mixture.
- Place the stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes, until heated through.
Notes
Garnish with chopped pecans or a drizzle of additional maple syrup for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg
Keywords: twice-baked sweet potatoes, fall recipe, Thanksgiving side dish