Cranberry Apple Twice-Baked Sweet Potatoes
220kcal
Ingredients
For the potatoes
- 4 medium-sized sweet potatoes Choose firm and unblemished ones.
For the cranberry-apple mixture
- 1 cup fresh cranberries Frozen cranberries can be used as a substitute.
- 2 medium apples Granny Smith or Honeycrisp varieties work best.
- 1/4 cup brown sugar Adds sweetness; you can adjust to taste.
- 1 teaspoon ground cinnamon For warmth and spice.
For the filling
- 2 tablespoons unsalted butter For creaminess.
- 1/4 teaspoon salt Balances the sweetness.
Method
Preparation
- Preheat the oven to 400°F (200°C). Clean the sweet potatoes and pat them dry.
- Prick each potato with a fork and place them on a baking sheet. Bake for 45–60 minutes until soft.
- While potatoes bake, in a small pan, add cranberries, chopped apples, brown sugar, and 1 tablespoon water. Cook on low for 5–7 minutes until cranberries pop and apples soften, then stir in cinnamon and remove from heat.
Filling
- When potatoes are cool enough to handle, cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato flesh with butter and salt, then stir in the cranberry-apple mixture. Taste and adjust sweetness or spice as needed.
Assembly and Baking
- Spoon the filling back into the potato shells, piling it slightly high.
- Place the filled potatoes on the baking sheet and return to the oven. Bake for 10–15 minutes until heated through and tops are lightly browned.
Nutrition
Serving1gCalories220kcalCarbohydrates40gProtein3gFat7gSaturated Fat4gSodium150mgFiber5gSugar10g
Notes
Serve warm with roasted turkey or chicken. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat at 350°F for 10–15 minutes.