Cranberry Apple Twice-Baked Sweet Potatoes are a delightful and nutritious dish that combines the earthy sweetness of sweet potatoes with the tartness of cranberries and the crispness of apples. This recipe is not only simple to prepare but also offers versatility for busy days or special occasions. You can easily customize the filling to suit your taste. These twice-baked treats are sure to become a family favorite!
Recipe Information
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 270
Protein: 4g
Carbohydrates: 48g
Fat: 9g
Fiber: 7g
Sugar: 14g
Sodium: 30mg
Why Make Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are not only delicious but also packed with nutrients. Sweet potatoes are a fantastic source of vitamins A and C, while cranberries add antioxidants and fiber. Apples contribute their own health benefits, making this dish a wholesome option for any meal. Plus, the combination of flavors makes it a delightful side or a hearty main course. You can enjoy these sweet potatoes as a comforting side dish for holiday gatherings or as a quick weeknight dinner.
How to Make Cranberry Apple Twice-Baked Sweet Potatoes Step by Step
Ingredients
2 medium sweet potatoes
2 tablespoons unsalted butter
2 medium apples, peeled, cored, diced into 2.5 cm cubes
120 milliliters dried cranberries
0.5 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
3 tablespoons coconut sugar or brown sugar
60 milliliters chopped pecans
Directions
Preheat the oven to 218°C. Scrub the sweet potatoes clean and dry them thoroughly. Place the sweet potatoes in a baking dish and pierce each potato all over with a fork. Roast for 40 to 45 minutes or until very tender. While the sweet potatoes bake, melt the butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, ground cinnamon, ground nutmeg, and sugar. Sauté for several minutes, stirring occasionally, until the apples are tender. Stir in the chopped pecans and cook for one additional minute until the nuts are evenly distributed. Remove the sweet potatoes from the oven, split each potato open, and fluff the interior with a fork. Spoon the apple-cranberry mixture over each potato. Return to the oven and bake for an additional 10 minutes at 218°C, until the filling is bubbling. Remove from the oven and serve warm.
How to Serve Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes make a wonderful side dish alongside roasted meats like turkey or chicken. You can also pair them with a fresh winter salad tossed in a light vinaigrette for a complete meal. For added flair, consider drizzling a bit of maple syrup over the top before serving.
How to Store Cranberry Apple Twice-Baked Sweet Potatoes
To store any leftover Cranberry Apple Twice-Baked Sweet Potatoes, place them in an airtight container in the refrigerator. They will keep for about 3-4 days. When it’s time to enjoy them again, simply reheat in the oven at a low temperature until warmed through. You can also freeze the filling separately for up to a month. To reheat after freezing, thaw in the fridge overnight before warming.
Expert Tips for Cooking Cranberry Apple Twice-Baked Sweet Potatoes
- For a richer flavor, add a pinch of sea salt to the apple-cranberry filling.
- Feel free to experiment with different types of apples. Granny Smith apples give a nice tartness.
- If you prefer a crunchy topping, sprinkle additional chopped pecans on top before the final bake.
- To save time, you can microwave the sweet potatoes instead of roasting them.
- Make it vegan by substituting the butter with coconut oil.
Delicious Variations of Cranberry Apple Twice-Baked Sweet Potatoes
Try adding some spices like ginger or cloves for a warming twist. For a savory option, incorporate cooked sausage or sautéed spinach into the filling. You can even make a citrus version by adding orange zest and juice for a fresh, bright flavor.
Frequently Asked Questions about Cranberry Apple Twice-Baked Sweet Potatoes
Can I use other fruits in this recipe? Absolutely! Pears or mixed dried fruits would work beautifully.
What can I serve alongside Cranberry Apple Twice-Baked Sweet Potatoes? They pair nicely with a variety of dishes, including roast chicken, salads, or even a hearty soup.
Are these sweet potatoes healthy? Definitely! They are packed with nutrients and offer a good balance of carbohydrates, fiber, and vitamins.
Conclusion
Cranberry Apple Twice-Baked Sweet Potatoes are a flavorful and easy dish that everyone will love. Whether for a holiday feast or a family dinner, this recipe shines with its combination of sweet and tart flavors. Give it a try, and enjoy the comforting taste of this delightful treat!
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients
Main Ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter can substitute with coconut oil for vegan option
- 2 medium apples, peeled, cored, diced into 2.5 cm cubes Granny Smith recommended for tartness
- 120 milliliters dried cranberries
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 3 tablespoons coconut sugar or brown sugar
- 60 milliliters chopped pecans for garnish, can add more for a topping
Instructions
Baking Sweet Potatoes
- Preheat the oven to 218°C.
- Scrub the sweet potatoes clean and dry them thoroughly.
- Place the sweet potatoes in a baking dish and pierce each potato all over with a fork.
- Roast for 40 to 45 minutes or until very tender.
Preparing the Filling
- While the sweet potatoes bake, melt the butter in a medium skillet over medium-high heat.
- Add the diced apples, dried cranberries, ground cinnamon, ground nutmeg, and sugar.
- Sauté for several minutes, stirring occasionally, until the apples are tender.
- Stir in the chopped pecans and cook for one additional minute until the nuts are evenly distributed.
Assembling the Dish
- Remove the sweet potatoes from the oven, split each potato open, and fluff the interior with a fork.
- Spoon the apple-cranberry mixture over each potato.
- Return to the oven and bake for an additional 10 minutes at 218°C, until the filling is bubbling.
- Remove from the oven and serve warm.
