Print

Cranberry Apple Twice-Baked Sweet Potatoes This Fall! Recipe

le Twice-Baked Sweet Potatoes This Fall! Recipe
Print Recipe

★★★★★

5.2 from 16 reviews

Experience the comforting flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Sweet, spiced, and bursting with tart cranberries and juicy apples, this recipe transforms simple sweet potatoes into a luscious, festive side dish perfect for autumnal dinners or holiday gatherings.

Ingredients

Scale

Sweet Potatoes

  • 2 large sweet potatoes

Fruit Filling

  • 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

  1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for the baking process.
  2. Bake sweet potatoes: Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-50 minutes until they are soft and tender when pierced with a knife.
  3. Cool slightly: Remove the sweet potatoes from the oven and let them cool just enough to handle comfortably.
  4. Prepare the fruit filling: While the potatoes bake, heat a skillet over medium heat. Melt the butter, then add diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally until the fruit is soft and the cranberries begin to pop.
  5. Add maple syrup: Stir in the maple syrup and cook for an additional 2 minutes to allow the flavors to meld and the syrup to slightly thicken the mixture.
  6. Slice sweet potatoes: Using a sharp knife, carefully slice each sweet potato in half lengthwise.
  7. Scoop out flesh: Scoop out most of the sweet potato flesh from each half, leaving a thin layer to keep the skin intact.
  8. Mash the flesh: Place the scooped-out sweet potato flesh into a bowl and mash it. Fold in half of the cranberry apple filling to combine flavors and create a smooth mixture.
  9. Refill potato skins: Spoon the mashed sweet potato and cranberry apple mixture back into the potato skins evenly.
  10. Top with remaining filling: Spoon the remaining cranberry apple mixture over the stuffed sweet potatoes for an appealing and flavorful finish.
  11. Final bake: Return the stuffed potatoes to the baking sheet and bake again for 10-12 minutes, until the filling is heated through and slightly caramelized on top.

Notes

  • For extra richness, add a splash of cream or a sprinkle of shredded cheese to the mashed sweet potato mixture.
  • You can substitute maple syrup with honey as a natural sweetener.
  • Use tart apples like Granny Smith for a balance of sweet and tangy flavors.
  • The recipe works well with either fresh or frozen cranberries; if frozen, thaw slightly before cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Nutrition

Keywords: twice baked sweet potatoes, cranberry apple sweet potatoes, fall recipes, holiday side dish, vegetarian side, autumn vegetables

Find it online: https://liamjayne.com/le-twice-baked-sweet-potatoes-this-fall-recipe/