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Cranberry Apple Twice-Baked Sweet Potatoes

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A delightful twist on a classic dish that combines sweet potatoes, tart cranberries, and crisp apples, making for a nutritious and balanced meal.

Ingredients

Scale
  • 4 medium-sized sweet potatoes
  • 1 cup fresh cranberries
  • 2 medium apples, chopped
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • A pinch of salt (about 1/4 teaspoon)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub sweet potatoes, poke holes with a fork, and bake for 45 to 50 minutes until tender.
  3. While baking, wash cranberries and chop apples. Mix apple, cranberries, brown sugar, cinnamon, salt, and butter in a bowl.
  4. Cool baked sweet potatoes for 10 minutes, cut in half lengthwise, and scoop out the flesh into a bowl.
  5. Combine sweet potato flesh with apple and cranberry mixture, blending until creamy.
  6. Spoon filling back into sweet potato skins, packing them well.
  7. Bake again at 350°F (175°C) for 15 to 20 minutes.
  8. Serve warm as a side dish or main course.

Notes

For added flavor, garnish with chopped pecans or a drizzle of honey. Can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://hwepodcast.com/cranberry-apple-twice-baked-sweet-potatoes/