Description
Thanksgiving Cranberry Apple Twice-Baked Sweet Potatoes are a festive delight, combining the natural sweetness of sweet potatoes with tart cranberries and crisp apples. This dish offers a warm, comforting flavor profile enriched with cinnamon and topped with crunchy nuts, making it an ideal centerpiece for your holiday table. Easy to prepare, these twice-baked sweet potatoes not only look stunning but also provide a delicious balance of flavors that will impress your family and friends.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs)
- 1 cup fresh cranberries (or frozen)
- 2 medium Granny Smith apples, diced
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter
- 1/2 cup walnuts or pecans, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them with a fork.
- Bake the sweet potatoes on a parchment-lined baking sheet for 45-60 minutes until tender.
- In a bowl, mix cranberries, diced apples, brown sugar, and cinnamon.
- Cool the baked sweet potatoes slightly, slice in half lengthwise, and scoop out most of the flesh into another bowl.
- Mash the sweet potato flesh with butter, salt, pepper, and half the chopped nuts. Fold in the apple-cranberry mixture.
- Spoon the filling back into the potato skins, top with remaining nuts and brown sugar.
- Return to the oven for an additional 15-20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (approx. 150g)
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 5mg