Cranberry Apple Twice-Baked Sweet Potatoes (Print Version)
Tender sweet potatoes filled with maple-sweetened cranberry apple mixture, creating a perfect autumn side dish for any special meal.
# Ingredients:
01 -
2 large sweet potatoes
02 -
1 cup fresh or frozen cranberries
03 -
1 juicy apple, diced
04 -
2 tablespoons butter
05 -
1/4 teaspoon nutmeg
06 -
1/2 teaspoon cinnamon
07 -
2 tablespoons maple syrup
08 -
Salt to taste
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
03 -
Let the sweet potatoes cool slightly.
04 -
While the sweet potatoes bake, heat a skillet over medium heat. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
05 -
Stir in the maple syrup and cook for an additional 2 minutes.
06 -
Slice the baked sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
07 -
Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
08 -
Spoon the sweet potato mixture back into the potato skins. Top with the remaining cranberry apple mixture.
09 -
Place the stuffed sweet potatoes back on the baking sheet. Bake for another 10-12 minutes, until heated through.
# Additional Notes:
01 -
These sweet potatoes make a wonderful side dish for fall gatherings, from Thanksgiving dinner to cozy weeknight meals.
02 -
Consider serving them alongside roasted turkey, baked ham, or juicy pork tenderloin for a classic fall feast.