Cranberry Apple Twice-Baked Sweet Potatoes
Indulge in the delightful flavors of Cranberry Apple Twice-Baked Sweet Potatoes, a vibrant side dish that combines the natural sweetness of roasted sweet potatoes with the tartness of cranberries and juicy apples. This recipe is perfect for holiday gatherings or cozy family dinners, adding a pop of color and taste to your table. Easy to prepare, nutritious, and versatile enough to pair with a variety of main courses, these twice-baked sweet potatoes are sure to impress everyone.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium apples, peeled and diced
- 3 tablespoons coconut sugar
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 425°F (218°C).
- Scrub and dry the sweet potatoes. Prick them with a fork and roast for 40-45 minutes until tender.
- In a skillet over medium-high heat, melt butter and add diced apples, cranberries, coconut sugar, cinnamon, and nutmeg. Sauté until apples soften.
- Stir in chopped pecans for added crunch.
- Split open the roasted sweet potatoes and fluff their insides with a fork. Spoon the apple-cranberry mixture into each half.
- Return to the oven for an additional 10 minutes until heated through.
- Serve warm.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 240
- Sugar: 18g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg