Why Make This Recipe
Cranberry Apple Twice-Baked Sweet Potatoes are the perfect blend of sweet and savory, making them an ideal dish for the fall. This comforting recipe brings together the natural sweetness of sweet potatoes, the tartness of cranberries, and a juicy apple that dances with warm spices. It’s a celebration of the season’s flavors, creating a dish that not only warms the heart but also sparks joy at the dinner table. Whether you’re looking for a unique side dish or a hearty main course, these twice-baked sweet potatoes will surely become a favorite.
How to Make Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients:
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Directions:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
- Let the sweet potatoes cool slightly.
- While the sweet potatoes bake, heat a skillet over medium heat.
- Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise.
- Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
- Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- Spoon the sweet potato mixture back into the potato skins.
- Top with the remaining cranberry apple mixture.
- Place the stuffed sweet potatoes back on the baking sheet.
- Bake for another 10-12 minutes, until heated through.
How to Serve Cranberry Apple Twice-Baked Sweet Potatoes
Serve these delightful twice-baked sweet potatoes warm, drizzled with a little extra maple syrup if you like. They make a beautiful centerpiece on your fall table, paired alongside roasted vegetables or a simple green salad. You can also enjoy them as a comforting main dish for a cozy family dinner.
How to Store Cranberry Apple Twice-Baked Sweet Potatoes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave them, but the oven will help maintain that great texture.
Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes
- Choose sweet potatoes that are firm and unblemished to ensure the best flavor.
- Feel free to add chopped nuts, like pecans or walnuts, to the filling for added crunch.
- Make a batch of filling ahead of time and fill the sweet potatoes when you’re ready to bake, saving time on busy days.
Variation
For a twist, consider adding some crumbled goat cheese to the filling for a creamy texture. You might also try using different fruits like pears or even dried fruits if cranberries aren’t available.
FAQs
What should I serve with Cranberry Apple Twice-Baked Sweet Potatoes?
Cranberry Apple Twice-Baked Sweet Potatoes pair wonderfully with roasted chicken or turkey. You can also serve them alongside a fresh green salad or sautéed greens for a well-rounded meal.
Can I make Cranberry Apple Twice-Baked Sweet Potatoes in advance?
Absolutely! You can prepare the filling a day ahead and stuff the sweet potatoes, then bake them just before serving. This makes for an easy make-ahead dish.
Are there any substitutions for the ingredients?
Yes, if you don’t have cranberries, you can use dried cranberries or even raisins. Instead of butter, coconut oil or olive oil works well for a dairy-free version.
How do I know when the sweet potatoes are done baking?
The sweet potatoes are done when they feel soft to the touch and a fork easily pierces through them. This usually takes 45-50 minutes at 400°F (200°C).
Conclusion
I encourage you to try these Cranberry Apple Twice-Baked Sweet Potatoes this fall. They’re not just a dish; they’re a heartwarming expression of seasonal flavors, perfect for gathering around the table with loved ones. Reminiscing about family traditions over a plateful of these delicious sweet potatoes will surely fill your home with warmth. Don’t forget to follow me on Pinterest and Medium for more cozy recipes and kitchen stories!
Cranberry Apple Twice-Baked Sweet Potatoes
Equipment
- Baking Sheet
- Skillet
- Mixing bowl
Ingredients
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple diced
- 2 tbsp butter
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45–50 minutes, or until soft.
- Let the sweet potatoes cool slightly before handling.
- Meanwhile, heat a skillet over medium heat. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Cook for 5–7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
- Stir in the maple syrup and cook for an additional 2 minutes, then remove from heat.
- Slice the baked sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer inside to help them hold their shape.
- Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- Spoon the mashed sweet potato mixture back into the potato skins and top with the remaining cranberry apple mixture.
- Place the stuffed sweet potatoes back on the baking sheet and bake for another 10–12 minutes, until heated through.