Description
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of roasted sweet potatoes filled with a warm, spiced mixture of tender apples, dried cranberries, and crunchy pecans. This comforting dish combines natural sweetness with cozy spices, perfect for a wholesome side or light main course.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons butter
Apple Cranberry Filling
- 2 medium apples, peeled, cored, and diced into 1-in cubes
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons coconut sugar (or brown sugar)
- 1/4 cup chopped pecans
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 425F. Scrub the sweet potatoes clean, then dry them thoroughly. Place the sweet potatoes in a baking dish, prick all over with a fork to allow steam to escape, and roast in the oven for 40-45 minutes, or until they are very tender when pierced with a fork.
- Prepare Apple Cranberry Filling: While the sweet potatoes are roasting, melt butter in a medium skillet over medium-high heat. Once the butter is melted and hot, add the diced apples, dried cranberries, ground cinnamon, ground nutmeg, and coconut sugar. Sauté this mixture for several minutes, stirring occasionally, until the apples are tender and everything is well combined. Add the chopped pecans and sauté for an additional minute to incorporate the nuts into the filling.
- Assemble and Bake Again: Once sweet potatoes are roasted and tender, remove them from the oven. Carefully split each sweet potato open and fluff the interior gently with a fork to create a bed for the filling. Top each sweet potato with the prepared apple cranberry mixture. Return the stuffed sweet potatoes to the oven and bake at 425F for an additional 10 minutes, or until the filling is bubbly and heated through.
- Serve: Remove from the oven and serve the twice-baked sweet potatoes warm for a comforting and flavorful dish.
Notes
- For a vegan option, substitute butter with coconut oil or a plant-based margarine.
- You can use brown sugar as an alternative to coconut sugar if preferred.
- To save time, the apple cranberry filling can be prepared ahead and stored in the refrigerator until ready to use.
- Ensure sweet potatoes are pierced well before roasting to prevent bursting in the oven.
- Chopping pecans finely helps distribute them evenly through the filling.
- Adjust spices to taste; add more cinnamon or nutmeg for a stronger spice flavor.
Nutrition
- Serving Size: 1 sweet potato with filling
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 30 mg
