Description
Delight in the comforting flavors of cranberry apple twice-baked sweet potatoes, a perfect blend of sweetness and tartness that captures the essence of fall.
Ingredients
Scale
- 2 medium-sized Sweet Potatoes
- 1 cup Fresh Cranberries
- 1 medium Apple (Granny Smith recommended)
- 1 tsp Ground Cinnamon
- 2 tbsp Brown Sugar
- 2 tbsp Unsalted Butter
- 1/4 cup Chopped Walnuts (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prick each sweet potato several times with a fork. Place them on the prepared baking sheet and bake for about 45-50 minutes until tender.
- While the sweet potatoes bake, chop the apple into small cubes. In a bowl, combine chopped apple, fresh cranberries, brown sugar, and cinnamon. Mix well until coated.
- Once baked, let the sweet potatoes cool for about ten minutes. Cut each potato in half lengthwise and scoop out most of the flesh into a bowl. Mix this flesh with butter and half of the cranberry-apple mixture until creamy.
- Spoon the potato mixture back into the skins generously. Top each half with the remaining cranberry-apple mixture and sprinkle with chopped walnuts if desired.
- Return the stuffed sweet potatoes to the oven for another 15 minutes at 400°F (200°C) until warmed through and slightly crispy on top.
- Transfer to plates and optionally drizzle with melted butter or maple syrup before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato half (about 170g)
- Calories: 230
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
Keywords: - For added flavor, consider sautéing apples and cranberries together before mixing. - Feel free to substitute apples with pears or figs for a twist. - To enhance texture, lightly toast walnuts before adding them.