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Cranberry Apple Twice Baked Sweet Potatoes

Cranberry Apple Twice Baked Sweet Potatoes for Cozy Gatherings

Delight your guests with Cranberry Apple Twice Baked Sweet Potatoes, a flavorful holiday side dish that combines sweet and tart in a creamy sweet potato base.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes The star of the dish, they become creamy and sweet when roasted.
  • 2 tablespoons Olive Oil Helps achieve crispy skin while adding a rich flavor.
  • 1 teaspoon Salt A sprinkle enhances the natural sweetness of the sweet potatoes.
For the Filling
  • 2 tablespoons Butter Adds a luscious richness while caramelizing the apples.
  • 2 cups Apples (e.g., Granny Smith) Provides tartness that beautifully balances the sweet filling.
  • 1 cup Fresh Cranberries These gems add pops of tart flavor; using fresh cranberries yields the best results.
  • 1/2 cup Brown Sugar Sweetens the apple mixture and aids in caramelization.
  • 1 teaspoon Cinnamon A warm spice that deepens the flavors, making it perfect for the holiday season.
  • 1/2 teaspoon Nutmeg Warm spice that complements the filling.
  • 1/2 cup Pecans Bring a satisfying crunch and nutty flavor; toast them lightly before adding.

Equipment

  • Oven
  • Skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Scrub and dry the sweet potatoes thoroughly. Pierce each potato several times with a fork, then rub them with olive oil and sprinkle with salt.
  2. Place the prepared sweet potatoes on a lined baking sheet and bake in the preheated oven for 40-45 minutes or until tender.
  3. Melt butter in a medium skillet over medium-high heat. Add diced apples and allow them to caramelize for 2-3 minutes.
  4. Stir in fresh cranberries, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook until cranberries pop and the filling thickens, about 5-7 minutes.
  5. Remove the skillet from heat and fold in toasted pecans until evenly mixed.
  6. Once the sweet potatoes are done roasting, split each potato open lengthwise and fluff the insides with a fork.
  7. Fill each sweet potato with the cranberry apple mixture, mounding it high. Return to the oven and bake for an additional 10 minutes.
  8. Allow the filled sweet potatoes to rest for a few minutes before serving. Garnish with extra pecans or a dusting of cinnamon.

Nutrition

Serving: 1sweet potatoCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 250mgPotassium: 600mgFiber: 6gSugar: 12gVitamin A: 21000IUVitamin C: 16mgCalcium: 50mgIron: 1.5mg

Notes

Feel free to customize the nuts or spices based on your preferences for a unique twist on the dish.

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