Description

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful culinary creation that beautifully combines sweet and tart flavors. This dish features tender sweet potatoes stuffed with a warm mixture of juicy apples, tangy cranberries, and crunchy pecans, all enhanced by warm spices. Perfect for holiday gatherings or as a cozy side dish any day of the week, these twice-baked sweet potatoes not only tantalize the taste buds but also provide a nutritious boost packed with vitamins and fiber. With easy-to-follow instructions, this recipe is approachable for cooks of all skill levels while impressing guests with its festive presentation.

Ingredients

Scale

2 medium sweet potatoes
2 medium apples, peeled and diced
3 tablespoons coconut sugar (or brown sugar)
¼ cup chopped pecans
½ cup dried cranberries
2 tablespoons butter
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Preheat your oven to 425°F (218°C).
Scrub and dry the sweet potatoes. Prick them with a fork.
Roast the sweet potatoes in a baking dish for 40-45 minutes until tender.
In a skillet, melt butter over medium heat. Add diced apples, cranberries, coconut sugar, cinnamon, and nutmeg; sauté until apples soften.
Stir in chopped pecans briefly before removing from heat.
Split open the roasted sweet potatoes and fluff their insides with a fork.
Spoon in the apple-cranberry filling evenly across each half.
Return to the oven for an additional 10 minutes until warmed through.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed sweet potato half (approximately 180g)
Calories: 290
Sugar: 18g
Sodium: 25mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 8g
Protein: 4g
Cholesterol: 10mg

Keywords: Experiment with different apple varieties for varied sweetness and texture. Substitute coconut sugar with maple syrup if desired. For a vegan option, replace butter with coconut oil.