Irresistible Cranberry Apple TwiceBaked Sweet Potatoes Delight
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Author:sophieb
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Description
Savor the taste of twicebaked sweet potatoes with irresistible cranberry apple flavors A perfect dish for holiday feasts or cozy gatherings
Ingredients
Scale
4 medium-sized sweet potatoes
1 cup fresh cranberries
1 large apple, diced (preferably Granny Smith or Honeycrisp)
1/4 cup brown sugar
1/4 cup butter, softened
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped pecans or walnuts (optional)
Salt and pepper to taste
Fresh herbs for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Poke holes in each sweet potato with a fork and place them on a baking sheet. Bake for about 45-60 minutes until they are tender and easily pierced with a knife.
While the sweet potatoes are baking, prepare the filling mixture. In a small saucepan, combine the cranberries, diced apple, brown sugar, cinnamon, nutmeg, and 1/4 cup of water. Cook over medium heat until the cranberries burst and the mixture thickens, about 5-7 minutes.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a thin layer of flesh inside the skins to maintain their shape.
Add the soft butter to the sweet potato flesh and mix until smooth. Fold in the cranberry and apple mixture, making sure to combine all the flavors. You may also add the chopped nuts if desired for extra texture.
Preheat your oven to 375°F (190°C). Spoon the mixture back into the sweet potato skins, packing it slightly. If desired, sprinkle additional pecans or walnuts on top for a crunchy finish.
Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes until heated through and slightly golden on top. Serve warm, garnished with fresh herbs if you like.
