Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful and nutritious twist on a classic dish, perfect for gatherings or cozy family dinners. This recipe showcases the natural sweetness of sweet potatoes paired with tart cranberries and crisp apples, creating an enticing flavor combination. Not only are they visually stunning, but these twice-baked potatoes are also packed with vitamins and fiber, making them a wholesome option you can feel good about serving. Ideal as a festive side or comforting main dish, this recipe is beginner-friendly and can be prepared in advance for easy entertaining.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 tablespoon olive oil
- Salt to taste
- 1 cup fresh cranberries
- 1 large apple (diced)
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans (optional)
- 1/4 cup chopped walnuts
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry sweet potatoes, pierce with a fork, rub with olive oil, sprinkle salt, and bake on a baking sheet for 45–60 minutes until tender.
- In a mixing bowl, combine cranberries, diced apple, maple syrup, and cinnamon.
- Once baked and cooled slightly, scoop out the sweet potato flesh into another bowl.
- Mix the sweet potato flesh with the cranberry-apple mixture until smooth.
- Refill the sweet potato skins with the filling and top with chopped walnuts.
- Bake again at 350°F (175°C) for 15–20 minutes until heated through.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg