Description
Creamy, naturally sweet twice-baked sweet potatoes filled with a festive blend of apples, cranberries, and warm spices make a beautiful holiday side dish or cozy fall meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 medium apple, peeled and diced
- 1/2 cup fresh or frozen cranberries
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp butter or coconut oil
- 1/4 cup chopped pecans (optional)
- Extra maple syrup or pecans for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Scrub the sweet potatoes and pierce each several times with a fork.
- 2. Place on a baking sheet and roast for 45–50 minutes, until tender when pierced with a knife.
- 3. Remove from oven and let cool slightly, then slice each potato in half lengthwise.
- 4. Scoop out the flesh into a bowl, leaving a thin layer to support the skins.
- 5. In a skillet, heat olive oil over medium heat. Add diced apple and cook for 3–4 minutes until slightly softened.
- 6. Add cranberries, maple syrup, cinnamon, nutmeg, and salt. Cook until cranberries begin to burst and mixture thickens slightly.
- 7. Mash the sweet potato flesh with butter (or coconut oil), then fold in the apple-cranberry mixture and pecans.
- 8. Spoon the filling back into the potato skins and return to the baking sheet.
- 9. Bake again for 10–15 minutes, until heated through and slightly caramelized on top.
- 10. Drizzle with a little maple syrup and sprinkle with extra pecans before serving.
Notes
- For a vegan option, use coconut oil or vegan butter.
- These can be prepared ahead and reheated before serving.
- Try adding orange zest or a splash of orange juice for a citrus twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg
Keywords: sweet potatoes, cranberry, apple, holiday side, twice-baked, fall recipe