Description
A cozy and colorful holiday side dish, Cranberry Apple Twice-Baked Sweet Potatoes combine creamy sweet potatoes with tart cranberries, crisp apples, and warm spices, finished with a touch of maple syrup.
Ingredients
4 medium sweet potatoes
2 tablespoons unsalted butter
1/4 cup maple syrup (plus extra for drizzling)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large apple, peeled, cored, and diced
1/2 cup fresh or frozen cranberries
1/4 cup chopped pecans or walnuts (optional)
Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and bake for 45–55 minutes, until tender.
- Let the sweet potatoes cool slightly, then cut them in half lengthwise and carefully scoop out the flesh, leaving a thin shell inside the skins.
- Reduce the oven temperature to 350°F (175°C).
- In a large bowl, mash the sweet potato flesh with butter, maple syrup, cinnamon, nutmeg, and a pinch of salt until smooth.
- Stir in the diced apple, cranberries, and nuts if using.
- Spoon the mixture back into the sweet potato skins, mounding it slightly.
- Return the filled potatoes to the baking sheet and bake for another 15–20 minutes, until heated through and lightly golden.
- Drizzle with additional maple syrup before serving, if desired.
Notes
Use vegan butter or coconut oil to make this recipe vegan.
Add a tablespoon of brown sugar for a sweeter filling.
Top with granola or toasted oats for extra texture.
Substitute dried cranberries for fresh or frozen, using slightly less.
Orange zest adds a lovely citrus note that complements the fruit.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg
