Description

Indulge in the flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Roasted sweet potatoes are stuffed with a creamy, sweet-tart filling made with fresh cranberries, apples, and a touch of brown sugar. The result is a cozy, comforting side dish that’s perfect for Thanksgiving or any chilly day.

Ingredients

– 4 medium sweet potatoes

– 1/2 cup fresh cranberries, chopped

– 1 apple, peeled, cored, and diced

– 2 tablespoons unsalted butter, softened

– 2 tablespoons brown sugar

– 1/4 teaspoon ground cinnamon

– 1/8 teaspoon ground nutmeg

– Salt and pepper to taste

– Chopped pecans for garnish (optional)

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Instructions

1. – Preheat oven to 400°F. Bake the sweet potatoes for 45-60 minutes, until fork-tender.

2. – Allow the sweet potatoes to cool for 10 minutes. Cut each one in half lengthwise and scoop the flesh into a medium bowl, leaving a thin layer of potato in the skins.

3. – Add the cranberries, apple, butter, brown sugar, cinnamon, and nutmeg to the bowl. Mash and stir until well combined.

4. – Spoon the filling back into the sweet potato skins, piling it high.

5. – Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, until heated through.

6. – Garnish with chopped pecans, if desired. Serve warm.

Notes

For a heartier main dish, top the twice-baked sweet potatoes with cooked crumbled bacon or shredded chicken. You can also make these ahead of time and reheat before serving.

Prep Time: 15
Cook Time: 60
Category: Snacks & Desserts
Method: Baking
Cuisine: American