Description
These delightful twice-baked sweet potatoes are elevated with the vibrant flavors of cranberry and apple, creating a perfect blend of sweetness and tartness.
Ingredients
Scale
- 4 medium to large sweet potatoes
- 1 cup cranberries (dried or fresh)
- 2 medium apples (preferably Fuji or Honeycrisp)
- 1 tablespoon lemon juice
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- Salt to taste
- 1/2 cup Greek yogurt or sour cream
- Chopped pecans or walnuts (for topping)
- Fresh herbs (thyme or rosemary, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes, prick with a fork, and bake for 45-60 minutes until fork-tender.
- Core and chop apples, tossing them with lemon juice to prevent browning.
- Mix chopped apples, cranberries, maple syrup, cinnamon, and salt in a bowl.
- Once sweet potatoes are done, let them cool, slice in half, and scoop out the flesh.
- Combine scooped sweet potato flesh with the apple-cranberry mixture and mash.
- Refill potato skins with the filling and top with Greek yogurt and nuts.
- Return stuffed potatoes to the oven and bake for an additional 20-25 minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
Customize the filling with different fruits or nuts, and consider adding spices for enhanced warmth. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 10mg
Keywords: twice-baked sweet potatoes, cranberry, apple, comfort food, holiday dish, vegetarian recipe