Description
A delicious fall dish featuring tender sweet potatoes, tart cranberries, and juicy apples, baked to perfection.
Ingredients
Scale
- 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
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.
- Once baked, let the sweet potatoes cool slightly.
- While the sweet potatoes are baking, heat a skillet over medium heat.
- Melt the butter in the skillet, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Cook for 5-7 minutes, stirring occasionally, until the fruit becomes 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 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.
Notes
For extra texture, consider adding chopped nuts like pecans or walnuts. A splash of vanilla extract in the filling can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 15mg
Keywords: sweet potatoes, cranberries, apples, fall recipes, vegetarian, twice-baked