why make this recipe
Cranberry Apple Twice-Baked Sweet Potatoes are a delicious and healthy dish perfect for any meal. This recipe mixes sweetness from the potatoes and apples with a hint of tartness from cranberries, creating a unique flavor. It’s also easy to make and can be served as a side dish or a main course. Plus, it’s packed with nutrients, making it a great choice for anyone looking to eat well.
how to make Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients:
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 2 medium apples, peeled, cored, and diced into 2.5 cm cubes
- 120 milliliters dried cranberries
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 3 tablespoons coconut sugar or brown sugar
- 60 milliliters chopped pecans
Directions:
- Preheat your oven to 218°C. Scrub the sweet potatoes clean and dry them thoroughly. Place them in a baking dish and pierce each potato all over with a fork.
- Roast the sweet potatoes for 40 to 45 minutes until they are very tender.
- While the sweet potatoes are baking, melt the butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, cinnamon, nutmeg, and sugar. Sauté this mixture for several minutes, stirring occasionally, until the apples become tender.
- Stir in the chopped pecans and cook for one more minute to ensure an even distribution of the nuts.
- Once the sweet potatoes are done baking, split each one open and fluff the interior with a fork. Spoon the apple-cranberry mixture over each potato.
- Return the potatoes to the oven and bake for an additional 10 minutes at 218°C until the filling is bubbling.
- Remove from the oven and serve warm.
how to serve Cranberry Apple Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes can be served as a side dish during dinner or as a hearty main course for lunch. They pair well with a variety of proteins, such as grilled chicken or fish. You can also enjoy them with a simple green salad to create a balanced meal.
how to store Cranberry Apple Twice-Baked Sweet Potatoes
If you have leftovers, let the sweet potatoes cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply place them back in the oven until warmed through or microwave them for quicker results.
tips to make Cranberry Apple Twice-Baked Sweet Potatoes
- Make sure to pierce the sweet potatoes well to avoid them bursting while baking.
- You can adjust the level of sweetness by adding more or less sugar to the apple-cranberry mixture.
- For a creamier texture, you can mix in some Greek yogurt or sour cream before serving.
variation
For a twist, try adding some cooked sausage or bacon to the apple-cranberry mixture for a savory flavor. You can also substitute the pecans with walnuts or almonds based on your preference.
FAQs
Can I use fresh cranberries instead of dried?
Yes, you can use fresh cranberries, but you may want to cook them a bit longer and add a touch more sugar as they are more tart than dried cranberries.
Can I bake the sweet potatoes in advance?
Yes, you can bake the sweet potatoes a day in advance. Just store them in the fridge until you are ready to use them.
Is this recipe suitable for a vegan diet?
Yes, you can make this recipe vegan by using a dairy-free butter substitute and omitting any animal products.
Print
Cranberry Apple Twice-Baked Sweet Potatoes
A delicious blend of sweet potatoes, apples, and cranberries, creating a unique and healthy dish perfect for any meal.
- Total Time: 65 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 2 medium apples, peeled, cored, and diced into 2.5 cm cubes
- 120 milliliters dried cranberries
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 3 tablespoons coconut sugar or brown sugar
- 60 milliliters chopped pecans
Instructions
- Preheat your oven to 218°C. Scrub the sweet potatoes clean and dry them thoroughly. Place them in a baking dish and pierce each potato all over with a fork.
- Roast the sweet potatoes for 40 to 45 minutes until they are very tender.
- While the sweet potatoes are baking, melt the butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, cinnamon, nutmeg, and sugar. Sauté this mixture for several minutes, stirring occasionally, until the apples become tender.
- Stir in the chopped pecans and cook for one more minute to ensure an even distribution of the nuts.
- Once the sweet potatoes are done baking, split each one open and fluff the interior with a fork. Spoon the apple-cranberry mixture over each potato.
- Return the potatoes to the oven and bake for an additional 10 minutes at 218°C until the filling is bubbling.
- Remove from the oven and serve warm.
Notes
Make sure to pierce the sweet potatoes well to avoid them bursting while baking. You can adjust the level of sweetness by adding more or less sugar to the apple-cranberry mixture. For a creamier texture, mix in some Greek yogurt or sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 15mg