Description
A delightful twist on traditional twice-baked sweet potatoes featuring fresh cranberries and diced apples, enhanced with warming cinnamon and brown sugar. This comforting side dish balances sweet and tart flavors, perfect for holiday meals or cozy dinners.
Ingredients
Scale
Sweet Potato Base
- 4 medium (2 lbs) Sweet potatoes
Filling
- 1 cup Fresh cranberries
- 1 cup Diced apples
- 4 tbsp Unsalted butter
- 1 tsp Ground cinnamon
- 2 tbsp Brown sugar
- To taste Salt and pepper
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (204°C). Wash and scrub the sweet potatoes thoroughly to remove any dirt. Use a fork to prick the potatoes all over to allow steam to escape during baking.
- Bake Whole Potatoes: Place the prepared sweet potatoes directly on the oven rack. Bake for 45-60 minutes until they are tender when pierced with a fork, indicating they are fully cooked.
- Cool and Scoop: Remove the sweet potatoes and let them cool slightly until they are safe to handle. Slice each potato in half lengthwise and carefully scoop out most of the flesh from each half, leaving a thin wall intact to maintain the shape.
- Prepare Filling Mixture: In a bowl, combine the scooped sweet potato flesh with fresh cranberries, diced apples, unsalted butter, ground cinnamon, brown sugar, salt, and pepper. Mix until well incorporated.
- Stuff and Bake Again: Spoon the filling mixture back into the sweet potato skins evenly. Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes until heated through and the tops turn golden brown.
Notes
- Choose firm sweet potatoes for best results.
- Adjust cinnamon and brown sugar amounts to your taste preference.
- Use tart apples like Granny Smith for a nice balance with the sweet potatoes and cranberries.
- For a dairy-free version, substitute unsalted butter with a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
