Irresistible Cranberry Apple Twice-Baked Sweet Potatoes

Irresistible Cranberry Apple Twice-Baked Sweet Potatoes: A Fall Delight

When autumn rolls around, there’s something magical about sweet potatoes that warms the heart and fills the belly. This recipe for Cranberry Apple Twice-Baked Sweet Potatoes combines the cozy flavors of baked sweet potatoes, rich butter, tart cranberries, and crisp apples. It’s perfect for Thanksgiving, family gatherings, or simply when you want to savor the season’s comforts. What truly makes this dish shine is its deliciously unique filling that elevates standard baked sweet potatoes into a fancy side dish everyone will be talking about!

What Makes This Recipe Special

Imagine the sweet warmth of roasted sweet potatoes paired with the bright acidity of cranberries and juicy apples. Not only does this dish look stunning on any table, but it also brings together an array of flavors that will surprise and delight your taste buds. This recipe is quick to prepare, budget-friendly, and oh-so-simple to make, making it ideal for weeknight dinners or as a standout dish for holiday feasts.

"These twice-baked sweet potatoes were an absolute hit at our Thanksgiving dinner. The combination of cranberry and apple felt like a warm hug!" – a satisfied home cook.

Your Easy Cooking Guide

Creating Irresistible Cranberry Apple Twice-Baked Sweet Potatoes is a straightforward process. You’ll start by roasting your sweet potatoes until they’re tender, then whip up a delicious filling that combines apples, cranberries, and spices. Once stuffed, you’ll bake them again for a perfectly creamy and satisfying side dish. Let’s break down the steps ahead.

Everything You Need for This Recipe

• 2 medium sweet potatoes
• 2 tablespoons butter (melted)
• 2 medium apples (peeled, cored, and diced into 1-inch cubes)
• 1/2 cup dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons coconut sugar
• 1/4 cup chopped pecans

If you’re looking for varied flavors, try swapping in a different nut or adjusting the spices to suit your palate!

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes a few times with a fork. Bake for about 45 minutes or until they are tender.
3. While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the diced apples and cook until they’re slightly tender, about 5 minutes.
4. Stir in the dried cranberries, cinnamon, nutmeg, and coconut sugar. Let it simmer for another 3–4 minutes.
5. Once the sweet potatoes are done baking, cut them in half lengthwise and scoop out the flesh into a bowl, leaving a small border around the skin.
6. Mix the sweet potato flesh with the apple-cranberry mixture and stir in the chopped pecans for some crunch.
7. Spoon the filling back into the potato skins and place them on a baking sheet.
8. Bake for an additional 15 minutes, until heated through and slightly golden on top.

Best Way to Serve

Serve these delightful twice-baked sweet potatoes hot from the oven, garnished with an extra sprinkle of chopped pecans or a hint of cinnamon. They pair beautifully with glazed ham, roasted turkey, or a simple green salad. For a delightful contrast, consider drizzling a little maple syrup or a dollop of Greek yogurt on top for added flavor.

Storage Tips

If you have leftover twice-baked sweet potatoes, you can store them in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve that luscious texture. You can also freeze individual portions wrapped tightly in plastic wrap and placed in a freezer bag. They’ll last for up to three months in the freezer.

Pro Chef Tips

• For an extra creamy filling, consider adding a splash of cream cheese or sour cream to the sweet potato flesh before mixing in the fruit.
• Experiment with different apple varieties! Tart apples like Granny Smith will add a nice contrast to the sweetness of the coconut sugar.
• If you’re short on time, you can microwave the sweet potatoes instead of baking them. Just poke holes and microwave for about 8-10 minutes on high.

Creative Twists

Feeling adventurous? Here are some delicious variations to consider:

• Swap out dried cranberries for raisins or diced dried apricots for a different flavor profile.
• Add a pinch of cayenne pepper or some ginger for a spicy kick.
• For a nut-free option, you can omit the pecans or use sunflower seeds.

Your Questions Answered

How long does this recipe take to prepare?

Preparation and cooking time is typically around 1 hour and 15 minutes.

Can I make this recipe ahead of time?

Absolutely! You can prepare the filling a day in advance and assemble the sweet potatoes to bake just before serving.

What can I use instead of coconut sugar?

Brown sugar or maple syrup can be used as alternatives if you’re out of coconut sugar.

Are there any dietary swaps I can make?

To make this recipe vegan, simply replace butter with coconut oil or a vegan butter alternative.

With its vibrant flavors and wholesome ingredients, these Irresistible Cranberry Apple Twice-Baked Sweet Potatoes are sure to become a favorite in your home. Prepare to enjoy this comforting dish on repeat this season!

Irresistible Cranberry Apple Twice-Baked Sweet Potatoes

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• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy and delicious side dish combining sweet potatoes, tart cranberries, and crisp apples, perfect for fall gatherings.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes
• 2 tablespoons butter (melted)
• 2 medium apples (peeled, cored, and diced into 1-inch cubes)
• 1/2 cup dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons coconut sugar
• 1/4 cup chopped pecans

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes a few times with a fork. Bake for about 45 minutes or until they are tender.
3. While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the diced apples and cook until they are slightly tender, about 5 minutes.
4. Stir in the dried cranberries, cinnamon, nutmeg, and coconut sugar. Let it simmer for another 3–4 minutes.
5. Once the sweet potatoes are done baking, cut them in half lengthwise and scoop out the flesh into a bowl, leaving a small border around the skin.
6. Mix the sweet potato flesh with the apple-cranberry mixture and stir in the chopped pecans for some crunch.
7. Spoon the filling back into the potato skins and place them on a baking sheet.
8. Bake for an additional 15 minutes, until heated through and slightly golden on top.

Notes

For extra creaminess, consider adding a splash of cream cheese or sour cream to the filling. Feel free to swap dried cranberries for raisins or adjust spices to your liking.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 8g
• Protein: 4g
• Cholesterol: 30mg

Keywords: sweet potatoes, cranberry, apple, Thanksgiving, fall recipes, side dish, vegetarian