Description
A comforting blend of sweet potatoes, tart cranberries, and vibrant apples, perfect as a dessert or side dish.
Ingredients
Scale
- 4 large sweet potatoes
- 2 cups apples, peeled and diced
- 1 cup cranberries, fresh or dried
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- Salt to taste
- Butter or olive oil (for greasing)
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking sheet or line it with foil and place the sweet potatoes on it.
- Scrub the sweet potatoes and poke holes in them with a fork. Bake for about 45-60 minutes until tender.
- While they are baking, sauté the diced apples in a skillet over medium heat with butter or olive oil and cinnamon for about 5-7 minutes.
- Remove the sweet potatoes from the oven and let them cool slightly. Cut in half lengthwise and scoop out some flesh into a bowl.
- Mix the sweet potato flesh with the sautéed apples, cranberries, maple syrup, and salt until well combined.
- Fill the sweet potato skins with the mixture and gently pack it.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes until warmed through.
- Serve warm with optional toppings like butter, cinnamon, or nuts.
Notes
A splash of vanilla enhances the aroma. For crunch, sprinkle chopped pecans or walnuts on top before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: twice-baked, sweet potatoes, cranberry, apple, fall recipes, comfort food