Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes

A delightful twist on a classic comfort food, showcasing the sweetness of sweet potatoes with tart Granny Smith apples and dried cranberries.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

Main Ingredients

3 medium sweet potatoes Choose firm and medium-sized sweet potatoes.
1 medium Granny Smith apple, peeled and diced You can also experiment with other apple varieties.
1/2 cup dried cranberries
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or vegan butter For a vegan version.
1/2 teaspoon salt
Fresh rosemary sprigs for garnish Adds a wonderful touch.

Method

Preparation

Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and place on a baking sheet. Roast for 45-60 minutes until tender.
While potatoes bake, sauté the peeled and diced apples in 1 tablespoon of butter over medium heat until just tender. Add cranberries, cinnamon, nutmeg, and maple syrup. Stir and warm through.
Slice baked sweet potatoes in half lengthwise. Scoop out most of the flesh into a bowl, leaving a small border in the skins.
Mash the sweet potato flesh with the remaining butter and salt. Fold in the apple-cranberry mixture.
Spoon mixture back into the sweet potato skins. Bake again for 15-20 minutes until warmed through and slightly crisped on top.
Garnish with fresh rosemary sprigs. Serve warm.

Notes

These twice-baked sweet potatoes make a fantastic side dish or a cozy main course. For extra wow factor, consider serving with Greek yogurt or additional maple syrup.