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Cranberry Apple Twice-Baked Sweet Potatoes

Delicious and cozy, these twice-baked sweet potatoes filled with cranberries and apples are a perfect side dish or vegetarian main course, ideal for potlucks and family dinners.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium medium-sized sweet potatoes Choose firm and unblemished ones for even baking.
Filling Ingredients
  • 1 cup fresh cranberries If fresh unavailable, frozen can be substituted.
  • 2 medium apples Granny Smith or Honeycrisp varieties work best.
  • 1/4 cup brown sugar This adds sweetness and a rich flavor.
  • 1 teaspoon ground cinnamon For warmth and spice.
  • 2 tablespoons unsalted butter To enrich the filling's creaminess.
  • 1/4 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Bake the sweet potatoes for about 45 minutes or until soft.
  3. Let them cool for a few minutes before slicing them in half lengthwise.
  4. Scoop out the flesh into a bowl, leaving enough so the skins hold their shape.
  5. Mix the sweet potato flesh with cranberries, chopped apples, brown sugar, cinnamon, butter, and salt until blended.
  6. Stuff the filling back into the sweet potato skins, packing tightly.
  7. Return to the oven for another 15-20 minutes until golden and toasty.

Notes

Serve warm, optionally sprinkle with extra cranberries. Pairs well with Thanksgiving turkey or simple salads. Can be drizzled with honey or maple syrup for extra sweetness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.