These twice-baked sweet potatoes combine maple syrup, cranberries, and apples for a cozy, crowd-pleasing side dish. Easy to prep ahead and stunning on any holiday table.
Prep Time: 10 Min
2 medium sweet potatoes 2 tablespoons unsalted butter 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 1/3 cup dried cranberries 1 small apple, finely chopped 1/4 cup chopped pecans (optional)
Cook Time: 1 HOUR 10 MIN
Ingredients
Preheat your oven to 400°F and line a baking sheet with foil. Pierce sweet potatoes with a fork and roast for 45-55 minutes until fork-tender. Let cool slightly.
Slice each sweet potato in half lengthwise and scoop out the flesh into a bowl, leaving about 1/4-inch border inside the skin.
Mash the sweet potato flesh with butter, maple syrup, cinnamon, nutmeg, and salt until smooth.
Stir in the chopped apple and dried cranberries.