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Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Cranberry Apple Twice-Baked Sweet Potatoes Recipe
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★★★★★

5 from 28 reviews

This Cranberry Apple Twice-Baked Sweet Potatoes recipe combines the natural sweetness of roasted sweet potatoes with the tartness of cranberries and the crispness of fresh apples. Enhanced with warm spices like cinnamon and nutmeg, and topped with crunchy walnuts or pecans, this dish makes a comforting and festive side perfect for holiday meals or cozy dinners.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup milk or cream
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

Fruit and Flavorings

  • 1 apple (Granny Smith or Honeycrisp), peeled and diced
  • 1/3 cup dried cranberries
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Toppings and Garnish

  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the sweet potatoes.
  2. Prepare Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each potato several times with a fork, then rub them lightly with olive oil to help crisp the skin.
  3. Bake Sweet Potatoes: Place the prepared sweet potatoes on a baking sheet and bake for 45 to 50 minutes, or until they are tender when pierced with a fork. Remove them from the oven and allow to cool slightly.
  4. Cook Apple and Cranberries: While the potatoes bake, melt the butter in a skillet over medium heat. Add the diced apple and sauté for 4 to 5 minutes until the apples soften. Stir in the dried cranberries, then remove from heat to cool.
  5. Scoop and Mash Potatoes: Slice each baked sweet potato lengthwise and carefully scoop out the flesh into a bowl, leaving the skins intact to hold the filling. Mash the sweet potato flesh together with milk or cream, maple syrup or honey, cinnamon, nutmeg, salt, and black pepper until smooth and creamy.
  6. Combine Mixtures: Fold the apple and cranberry mixture into the mashed sweet potato mixture, blending all the flavors together evenly.
  7. Fill Potato Skins: Spoon the combined filling back into the hollowed sweet potato skins, distributing it equally among them, and place them on a baking sheet.
  8. Add Toppings and Bake: Sprinkle the chopped walnuts or pecans evenly over the filled sweet potatoes. Return them to the oven and bake for an additional 12 to 15 minutes until the tops are heated through and lightly golden.
  9. Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm as a delicious side dish or light meal.

Notes

  • You can substitute maple syrup for honey if preferred for a vegan option.
  • To make this dish vegan, use a plant-based butter and milk alternative.
  • If you want a nuttier flavor, toast the walnuts or pecans lightly before sprinkling on top.
  • Ensure sweet potatoes are similar in size for even cooking.
  • Leftovers can be refrigerated and reheated in the oven for best texture retention.
  • Feel free to add a pinch of cayenne pepper or chili flakes for a spicy twist.

Nutrition

Keywords: twice-baked sweet potatoes, cranberry apple sweet potatoes, holiday side dish, baked sweet potato recipe, vegetarian sweet potatoes

Find it online: https://maicook.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/