Description

This cozy and colorful dish brings together the natural sweetness of baked sweet potatoes with tart cranberries and fresh apples for a heartwarming twist. Perfect for festive gatherings or a comforting dinner at home.

Ingredients

Scale

4 large sweet potatoes
1 cup fresh cranberries, coarsely chopped
1 large apple, peeled and diced (Granny Smith preferred)
1/2 cup brown sugar
1/2 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pecans, chopped (optional)
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Poke sweet potatoes with a fork to allow even cooking.
Place potatoes on a baking tray and roast for 45-60 minutes until tender.
Let potatoes cool slightly, then cut in half lengthwise and scoop out the flesh into a bowl, leaving some inside for support.
Mix in apples, cranberries, brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. Stir until creamy. Optionally fold in pecans.
Refill potato skins generously with the mixture. Top with extra pecans if desired.
Bake again for 15-20 minutes until warmed through and slightly golden on top.

Notes

For an added citrusy zing, try mixing in a bit of orange zest with the filling. These can be made ahead and reheated, making them ideal for holidays or potlucks.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 stuffed sweet potato
Calories: 320
Sugar: 18g
Sodium: 100mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 7g
Protein: 3g
Cholesterol: 0mg

Keywords: sweet potato, cranberry, apple, twice-baked, holiday, side dish