Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a heartwarming, festive dish that combines creamy sweet potatoes with tart cranberries and crisp apples, all topped with a crunchy pecan streusel. This delightful recipe is perfect for holiday gatherings or cozy family dinners, offering a burst of flavors in every bite. Easy to prepare and visually stunning, these twice-baked sweet potatoes not only serve as a delicious side but also as an eye-catching centerpiece on your dinner table.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4
- Category: Side dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 2 medium Granny Smith apples, diced
- 1/2 cup chopped pecans
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 2 tbsp butter or coconut oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the sweet potatoes, prick them with a fork, and bake for 45-50 minutes until tender.
- While baking, mix cranberries, diced apples, maple syrup, cinnamon, and half the pecans in a bowl.
- Once sweet potatoes are cool, slice them in half and scoop out the insides into a mixing bowl.
- Combine the sweet potato flesh with the apple-cranberry mixture and mash until smooth yet chunky.
- Spoon the filling back into the potato skins, top with remaining pecans, and bake at 350°F (175°C) for an additional 15-20 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato (200g)
- Calories: 290
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 10mg