Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Enjoy the warm flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Combining sweet and tart fruits with cozy spices, this dish makes a delightful side that is perfect for Thanksgiving or any autumn meal.

Ingredients

• 2 large sweet potatoes
• 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. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
3. Step 3: Let the sweet potatoes cool slightly.
4. Step 4: While the sweet potatoes bake, heat a skillet over medium heat.
5. Step 5: Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
6. Step 6: Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
7. Step 7: Stir in the maple syrup and cook for an additional 2 minutes.
8. Step 8: Slice the baked sweet potatoes in half lengthwise.
9. Step 9: Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
10. Step 10: Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
11. Step 11: Spoon the sweet potato mixture back into the potato skins.
12. Step 12: Top with the remaining cranberry apple mixture.
13. Step 13: Place the stuffed sweet potatoes back on the baking sheet.
14. Step 14: Bake for another 10-12 minutes, until heated through.

Tips & Variations

• For extra richness, stir in a splash of cream or a sprinkle of shredded cheddar cheese into the mashed sweet potato filling before baking.
• Try using different apple varieties like Granny Smith for tartness or Fuji for extra sweetness to vary the flavor.
• To make this recipe vegan, substitute butter with coconut oil or a plant-based margarine.

Storage

Store leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the filling and bake the sweet potatoes in advance. Assemble and bake them fully just before serving to enjoy them hot and fresh.

Can I use canned cranberries instead of fresh or frozen?

It’s best to use fresh or frozen cranberries for the right texture and tartness. Canned cranberries are usually sweetened and may alter the flavor and consistency of the filling.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

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★★★★★

4.8 from 131 reviews

Enjoy the comforting flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. The natural sweetness of baked sweet potatoes pairs beautifully with a warm, spiced cranberry and apple filling, enhanced by butter, cinnamon, nutmeg, and maple syrup. This delicious side dish is perfect for Thanksgiving or cozy weeknight dinners, adding a festive touch to any meal.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes and Filling

• 2 large sweet potatoes
• 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 ensure it’s ready for baking the sweet potatoes.
2. Bake Sweet Potatoes: Pierce the sweet potatoes several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until they become soft when pierced with a knife.
3. Cool Potatoes: Remove the baked sweet potatoes from the oven and let them cool slightly so they are easier to handle.
4. Prepare Filling Base: While the potatoes bake, heat a skillet over medium heat. Melt the butter to create a flavorful base for the fruit filling.
5. Cook Fruit Filling: Add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt to the melted butter. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and cranberries start to pop, releasing their juices.
6. Add Maple Syrup: Stir in the maple syrup and cook the mixture for another 2 minutes to meld the flavors and thicken slightly.
7. Prepare Potatoes for Filling: Slice the sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer inside the skins to help them maintain their shape.
8. Mash Potato Flesh: Place the scooped-out sweet potato flesh in a bowl. Mash it until smooth and then mix in half of the cranberry apple filling to infuse the potatoes with fruit flavor.
9. Fill Potato Skins: Spoon the mashed sweet potato and fruit mixture back into the potato skins, distributing it evenly.
10. Top with Remaining Filling: Spoon the remaining cranberry apple mixture on top of the stuffed sweet potatoes for extra texture and bursts of flavor.
11. Bake Again: Return the stuffed sweet potatoes to the baking sheet. Bake in the oven for an additional 10-12 minutes, or until heated through and slightly golden on top.

Notes

• These twice-baked sweet potatoes make a wonderful side dish for fall gatherings, such as Thanksgiving or cozy dinner nights.
• Pair them with roasted turkey, baked ham, or pork tenderloin for a complete and classic autumn feast.
• For a vegan version, substitute butter with a plant-based alternative.

Keywords: twice baked sweet potatoes, cranberry apple sweet potatoes, fall side dish, Thanksgiving side dish, baked sweet potatoes recipe, autumn recipes