Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 2 medium apples (Granny Smith or Honeycrisp), chopped
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick each several times with a fork.
- Place sweet potatoes on a baking sheet lined with aluminum foil and bake for about 45 minutes, or until tender.
- Once baked, let them cool for a few minutes, then cut them in half lengthwise and scoop the insides into a mixing bowl.
- Add chopped apples, cranberries, brown sugar, cinnamon, butter, and salt to the bowl. Mash together until well combined.
- Spoon the mixture back into the sweet potato skins and pack them nicely.
- Return the filled sweet potatoes to the oven and bake for another 15 to 20 minutes.
- Let them sit for a few minutes before serving.
Notes
Pair with roasted meats or fresh herbs for added presentation. Can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 15mg
Keywords: twice-baked, sweet potatoes, cranberries, apples, holiday recipe, vegetarian dish