Cranberry Apple Twice-Baked Sweet Potatoes: 3-Step Perfect
Twice-baked sweet potatoes filled with a sweet and tart mixture of cranberries and apples.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 1 apple, diced (about 1 cup)
- 2 tablespoons maple syrup
- 1 tablespoon melted butter or coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 400°F.
- Scrub sweet potatoes and prick them with a fork. Bake for 45 minutes until tender.
- Let potatoes cool slightly. Cut each in half lengthwise and scoop out flesh, leaving a thin shell.
- In a bowl, mash the scooped flesh. Mix in cranberries, apple, maple syrup, butter, cinnamon, nutmeg, and salt.
- Spoon the mixture back into potato skins. Top with pecans if using.
- Return to oven and bake for 15 more minutes until tops are golden.
Notes
- You can use dried cranberries if fresh are unavailable. Reduce maple syrup to 1 tablespoon.
- For a vegan version, use coconut oil instead of butter.
Nutrition
- Serving Size: 1 half sweet potato
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg