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Cranberry Apple Twice-Baked Sweet Potatoes Recipe

★★★★★ 4.6 from 83 reviews
  • Author: Touba
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings (4 sweet potatoes, halved) 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delicious recipe for Cranberry Apple Twice-Baked Sweet Potatoes combines the natural sweetness of baked sweet potatoes with a flavorful mix of fresh cranberries, apples, brown sugar, and warm cinnamon. Enhanced with unsalted butter and a pinch of salt, these twice-baked sweet potatoes make a comforting and festive side dish perfect for holiday meals or cozy family dinners.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes

Fruit Filling

  • 1 cup fresh cranberries
  • 1 medium apple, peeled, cored and diced
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Bake the Sweet Potatoes: Wash and dry the sweet potatoes. Pierce each sweet potato several times with a fork. Place them on a baking sheet and bake in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
  3. Prepare the Filling: While the potatoes are baking, combine the fresh cranberries, diced apples, brown sugar, ground cinnamon, unsalted butter, and salt in a bowl. Mix well to combine all the flavors.
  4. Scoop Sweet Potato Flesh: Remove the baked sweet potatoes from the oven and allow them to cool slightly. Cut each sweet potato in half lengthwise, then carefully scoop out the flesh into a large mixing bowl, leaving a small border of flesh around the skin to retain its shape.
  5. Mix the Filling: Add the cranberry and apple mixture to the sweet potato flesh in the bowl. Stir gently to combine all the ingredients evenly.
  6. Refill the Sweet Potato Skins: Spoon the sweet potato and fruit filling back into the sweet potato skins, dividing the mixture evenly among all halves.
  7. Second Bake: Place the filled sweet potato halves back on the baking sheet. Bake again in the oven at 375°F (190°C) for 15-20 minutes, or until the filling is heated through and slightly caramelized on top.
  8. Serve: Remove from the oven and allow to cool slightly before serving. Enjoy as a delightful, sweet-savory side dish.

Notes

  • Choose firm sweet potatoes that are medium-sized for even cooking.
  • For a softer texture, you can mash the filling before spooning it back into the skins.
  • Feel free to add chopped nuts like pecans or walnuts for extra crunch.
  • This recipe can be made ahead by preparing the filling and stuffing the skins, then refrigerate and bake before serving.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven.

Keywords: twice-baked sweet potatoes, cranberry apple, holiday side dish, baked sweet potatoes, fall recipe, festive side dish

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Find it online: https://toubaeasts.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/