Description
These cranberry apple twice-baked sweet potatoes combine creamy, spiced filling with bursts of fruity sweetness and a hint of maple — a cozy, festive side dish perfect for fall and holidays.
Ingredients
Scale
- 4 medium sweet potatoes (scrubbed clean)
- 1 ½ cups diced apples (Honeycrisp or Fuji)
- ½ cup dried cranberries (or fresh if available)
- 2 tbsp unsalted butter (or coconut oil for vegan)
- 2 tbsp pure maple syrup
- ¼ cup chopped pecans (optional)
- ¼ tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 1 tsp orange zest (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce each sweet potato with a fork and place on a lined baking sheet. Bake for 45–55 minutes, until tender.
- Let cool slightly, then slice each potato in half lengthwise. Scoop out the flesh, leaving about ¼ inch around the skin to hold its shape. Place the flesh in a mixing bowl.
- Melt butter in a skillet over medium heat. Add diced apples and cook for about 3 minutes until softened. Stir in cranberries, maple syrup, cinnamon, nutmeg, and salt. Cook for another 2–3 minutes.
- Add the apple-cranberry mixture to the sweet potato flesh. Mash gently until combined and slightly textured. Stir in orange zest and pecans, if using.
- Spoon the mixture back into the potato skins. Place on the baking sheet and bake at 375°F (190°C) for 15–20 minutes, until tops are golden and slightly crisp.
- Serve warm, topped with extra cranberries or a drizzle of maple syrup for garnish.
Notes
For a vegan version, use coconut oil instead of butter. You can also substitute pecans with walnuts or omit for a nut-free option. Excellent for Thanksgiving or cozy autumn dinners.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 260
- Sugar: 20g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg