Description
These Cranberry Apple Twice-Baked Sweet Potatoes are the perfect cozy side dish for your holiday table. Sweet potatoes are baked until tender, then mashed and mixed with a tart and sweet cranberry-apple filling. The whole dish is baked again until hot and bubbly, creating a delicious and comforting dish that’s sure to impress.
Ingredients
– 4 medium sweet potatoes, scrubbed clean
– 1 cup fresh or frozen cranberries
– 1 apple, peeled, cored, and diced
– 3 tablespoons unsalted butter, softened
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
1. – Preheat the oven to 400°F (200°C).
2. – Pierce the sweet potatoes several times with a fork. Place on a baking sheet and bake for 45-60 minutes, until very soft when squeezed. Allow to cool slightly.
3. – Cut the sweet potatoes in half lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch layer of flesh still in the skins.
4. – Add the cranberries, apple, butter, brown sugar, cinnamon, nutmeg, and salt to the bowl with the sweet potato flesh. Mash and stir until well combined.
5. – Spoon the sweet potato mixture back into the potato skins, mounding it slightly.
6. – Return the stuffed potatoes to the baking sheet and bake for an additional 15-20 minutes, until hot and lightly browned on top.
7. – Garnish with chopped fresh parsley, if desired. Serve warm.
Notes
– For a crunchy topping, sprinkle the stuffed potatoes with panko breadcrumbs or chopped pecans before the final baking.
– Swap out the cranberries for dried cranberries or pomegranate arils for a slightly different flavor profile.
– These twice-baked potatoes can be prepared in advance and baked just before serving.
- Prep Time: 20
- Cook Time: 60
- Category: Side Dish
- Method: Baking
- Cuisine: American