Description
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful and nutritious side dish that perfectly blends sweet and tart flavors, making them an excellent addition to any festive meal. This recipe combines the natural sweetness of sweet potatoes with the crunch of pecans, zesty cranberries, and tender apples. Not only is it easy to prepare, but it’s also visually appealing with its vibrant colors, making it a standout on your holiday table. Whether for Thanksgiving, Christmas, or family gatherings, these twice-baked sweet potatoes are sure to impress both guests and loved ones alike.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium apples (peeled and diced)
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 425°F (218°C).
- Scrub the sweet potatoes clean and prick them with a fork.
- Roast the sweet potatoes in a baking dish for 40-45 minutes until tender.
- While roasting, melt butter in a skillet over medium-high heat.
- Sauté diced apples, cranberries, coconut sugar, cinnamon, and nutmeg until the apples soften.
- Stir in chopped pecans and mix well.
- Once roasted, split open the sweet potatoes and fluff their insides.
- Stuff each half with the apple-cranberry mixture.
- Return to the oven and bake for an additional 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (160g)
- Calories: 220
- Sugar: 14g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg