Description
Deliciously cozy twice-baked sweet potatoes enhanced by cranberries and apples, perfect for any meal.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes until soft.
- Melt the butter in a skillet over medium heat. Add the diced apple and cranberries along with nutmeg, cinnamon, and salt. Cook for 5-7 minutes.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Cut the baked sweet potatoes in half lengthwise and scoop the flesh into a bowl, mixing it with half of the apple-cranberry filling.
- Refill the sweet potato skins with the mixture, topping with the remaining fruit filling. Bake for another 10-12 minutes until heated through.
Notes
For creaminess, mix in Greek yogurt or cream cheese. Top with crushed nuts for added crunch and nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg