Description
A cozy and delicious side dish combining sweet potatoes, tart cranberries, and crisp apples, perfect for fall gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes a few times with a fork. Bake for about 45 minutes or until they are tender.
- 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.
- Stir in the dried cranberries, cinnamon, nutmeg, and coconut sugar. Let it simmer for another 3–4 minutes.
- 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.
- Mix the sweet potato flesh with the apple-cranberry mixture and stir in the chopped pecans for some crunch.
- Spoon the filling back into the potato skins and place them on a baking sheet.
- 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