Description
Experience the comforting flavors of fall with these delightful twice-baked sweet potatoes, filled with tart cranberries and sweet apples. This dish is not just a side; it’s a culinary experience that will impress your loved ones.
Ingredients
Scale
- 4 medium to large sweet potatoes (Jewel or Garnet varieties)
- 1 cup fresh cranberries (or frozen, no need to thaw, or dried cranberries)
- 2 medium apples (Honeycrisp, Granny Smith, or Fuji)
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar (or maple syrup)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup whole milk (or heavy cream, or unsweetened plant-based milk)
- Optional: chopped pecans or walnuts
- Optional: mini marshmallows or streusel topping (oats, brown sugar, flour, and butter)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Pierce each potato several times with a fork or knife. Place them directly on an oven rack or on a baking sheet lined with foil. Roast for 45-70 minutes until they are very tender. Let them cool for 10-15 minutes.
- Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the chopped apples and sauté for 5-7 minutes until they start to soften. Stir in the cranberries, 2 tablespoons of brown sugar (or maple syrup), a pinch of cinnamon, and a splash of water or apple cider. Simmer for 8-10 minutes until the cranberries burst and the apples are tender. Remove from heat.
- Slice each cooled sweet potato in half lengthwise. Scoop out the cooked sweet potato flesh into a large mixing bowl, leaving a thin border inside the skins. Place the hollowed-out skins on a baking sheet. Add the remaining butter, brown sugar (or maple syrup), cinnamon, nutmeg, and milk to the sweet potato flesh. Mash until smooth. Gently fold in half to two-thirds of the cranberry apple mixture.
- Spoon the mashed sweet potato mixture back into the skins, mounding it slightly. Divide the remaining cranberry apple mixture among the stuffed potatoes, spooning it over the top. Sprinkle with chopped pecans or walnuts if using.
- Return the baking sheet to the oven and bake for 15-20 minutes until heated through and lightly browned. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: Choose uniform sweet potatoes for even cooking. Adjust sweetness based on the tartness of the cranberries and apples. These can be made ahead and stored in the refrigerator or frozen for later use.