Cranberry Apple Sweet Potatoes (Print Version)
Sweet potatoes loaded with tart cranberries, tender apples, and warm spices, finished with a pecan crunch for holiday meals.
# Ingredients:
01 -
2 medium sweet potatoes
02 -
2 medium apples, peeled, cored, and diced into 1-inch cubes
03 -
3 tablespoons coconut sugar or brown sugar
04 -
¼ cup chopped pecans
05 -
½ cup dried cranberries
06 -
2 tablespoons butter
07 -
½ teaspoon ground cinnamon
08 -
¼ teaspoon ground nutmeg
# Steps to Follow:
01 -
Preheat the oven to 425°F (218°C).
02 -
Scrub and thoroughly dry the sweet potatoes, then prick them all over with a fork. Arrange the sweet potatoes in a baking dish and roast for 40-45 minutes until they become very tender.
03 -
While roasting, melt butter in a medium skillet over medium-high heat. Once hot, add diced apples and dried cranberries along with cinnamon, nutmeg, and coconut sugar. Sauté for several minutes while stirring occasionally until the apples soften.
04 -
Introduce chopped pecans into the skillet and sauté briefly to ensure everything is well combined.
05 -
Once roasted, split open each sweet potato carefully and fluff their insides using a fork.
06 -
Spoon generous amounts of apple-cranberry filling onto each sweet potato half. Return the stuffed sweet potatoes to the oven for an additional 10 minutes at 425°F so that everything warms through and becomes bubbly on top.
07 -
Serve warm to fully appreciate the flavors coming together beautifully.
# Additional Notes:
01 -
Use fresh apples and dried cranberries for the best flavor in your twice-baked sweet potatoes.