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Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!

le Twice-Baked Sweet Potatoes This Fall! Recipe
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★★★★★

5.1 from 12 reviews

Enjoy the comforting flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. This delightful recipe features tender sweet potatoes filled with a sweet and tangy mixture of fresh cranberries and apples, spiced with cinnamon and nutmeg, and sweetened with maple syrup. Perfect as a festive side dish or a cozy snack, these twice-baked sweet potatoes offer a delicious balance of natural sweetness and warm spices.

Ingredients

Scale

Sweet Potatoes

  • 2 large sweet potatoes

Cranberry Apple Filling

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-50 minutes or until they are soft and easily pierced with a fork.
  3. Cool Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool slightly so they can be handled safely.
  4. Prepare Cranberry Apple Mixture: While the sweet potatoes bake, heat a skillet over medium heat. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
  5. Cook Fruit Filling: Cook the mixture for 5-7 minutes, stirring occasionally, until the fruit softens and the cranberries begin to pop, releasing their juices.
  6. Add Maple Syrup: Stir in the maple syrup and continue cooking for an additional 2 minutes to allow the flavors to meld and the syrup to thicken the filling slightly.
  7. Slice Sweet Potatoes: Once cooled enough to handle, slice each sweet potato in half lengthwise.
  8. Scoop Flesh: Carefully scoop out most of the sweet potato flesh into a bowl, leaving a thin layer inside the skins to help them maintain their shape.
  9. Mash and Mix: Mash the scooped sweet potato flesh until smooth and then fold in half of the prepared cranberry apple mixture.
  10. Refill Sweet Potato Skins: Spoon the mashed sweet potato and cranberry apple mixture back into the potato skins until fully filled.
  11. Top with Remaining Filling: Spoon the remaining cranberry apple mixture evenly over the filled sweet potatoes for a layered burst of flavor.
  12. Final Bake: Place the twice-stuffed sweet potatoes back on the baking sheet and bake for an additional 10-12 minutes until heated through and the tops are slightly caramelized.

Notes

  • For extra creaminess, you can add a splash of milk or cream to the mashed sweet potato mixture.
  • Use fresh cranberries for better texture and flavor, but frozen cranberries work well too.
  • If you prefer a less sweet dish, reduce the maple syrup to 1 tablespoon or omit it entirely.
  • The recipe can be prepared in advance up to the point of the final baking and then reheated before serving.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Nutrition

Keywords: twice-baked sweet potatoes, cranberry apple sweet potatoes, fall side dish, holiday recipe, baked sweet potato recipe

Find it online: https://yumwithmia.com/le-twice-baked-sweet-potatoes-this-fall-recipe/