Description
This Cranberry Apple Twice-Baked Sweet Potatoes recipe is the perfect blend of sweet and savory for your fall and holiday table. Creamy roasted sweet potatoes are mixed with maple syrup, apples, cranberries, and warm spices, then baked again for a stunning vegetarian side dish. Great for Thanksgiving or cozy winter dinners.
Ingredients
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)
Instructions
1. 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.
2. Slice each sweet potato in half lengthwise and scoop out the flesh into a bowl, leaving about 1/4-inch border inside the skin.
3. Mash the sweet potato flesh with butter, maple syrup, cinnamon, nutmeg, and salt until smooth.
4. Stir in the chopped apple and dried cranberries.
5. Spoon the mixture back into the sweet potato skins. Top with additional cranberries or pecans if desired.
6. Return to the oven and bake for another 15-20 minutes until warm and golden.
7. Serve hot, garnished with extra cinnamon or maple syrup drizzle if you like.
Notes
Use garnet or jewel sweet potatoes for the creamiest texture.
You can prepare the filling and skins a day in advance and bake just before serving.
Pecans add a lovely crunch but can be omitted for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg