Description
Delicious and comforting Cranberry Apple Twice-Baked Sweet Potatoes featuring tender roasted sweet potatoes topped with a warm apple, cranberry, and pecan filling spiced with cinnamon and nutmeg. Perfect as a flavorful side dish or a light main for a cozy meal.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons butter
Filling
- 2 medium apples, peeled, cored, and diced into 1-in cubes
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons coconut sugar (or brown sugar)
- 1/4 cup chopped pecans
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425F. Scrub the sweet potatoes clean and dry them completely. Place them in a baking dish and prick all over with a fork to allow steam to escape while roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes at 425F for 40-45 minutes, or until they are very tender when pierced with a fork.
- Prepare Apple Cranberry Filling: While the sweet potatoes roast, melt the butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, cinnamon, nutmeg, and coconut sugar. Sauté for several minutes, stirring occasionally, until the apples are tender.
- Add Pecans: Stir in the chopped pecans and sauté for an additional minute to incorporate the nuts into the filling.
- Assemble Twice-Baked Sweet Potatoes: Once the sweet potatoes are roasted, split them open and fluff the interior with a fork. Top each sweet potato generously with the apple cranberry mixture.
- Bake Again: Return the topped sweet potatoes to the oven at 425F and bake for an additional 10 minutes until the filling is bubbly and heated through.
- Serve: Serve the twice-baked sweet potatoes warm and enjoy your comforting and flavorful dish.
Notes
- For a vegan option, replace butter with coconut oil or a plant-based margarine.
- You can swap pecans with walnuts or almonds according to your preference.
- If fresh apples are not available, firm canned apples can be used but reduce sauté time accordingly.
- This recipe works well as a side dish but can also serve as a light main course.
- Make sure to prick the sweet potatoes before roasting to ensure even cooking.
Nutrition
- Serving Size: 1 sweet potato with filling
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 20 mg
