Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup cranberries, fresh or frozen
- 2 apples, tart varieties like Granny Smith or Honeycrisp
- 1/4 cup maple syrup, pure
- 1 teaspoon cinnamon
- 1/2 cup nuts, optional (chopped pecans or walnuts)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub each sweet potato under water, then poke several holes into them with a fork.
- Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
- Roast for about 45-60 minutes until tender when pierced with a fork.
- While the sweet potatoes bake, chop the cranberries and apples into small pieces.
- In a medium bowl, combine the chopped fruits with maple syrup, cinnamon, and a sprinkle of salt.
- Stir until everything is evenly coated.
- Once roasted, let the sweet potatoes cool slightly until manageable but still warm enough to work with.
- Carefully slice them in half lengthwise and scoop out most of the flesh into another mixing bowl.
- Mash the scooped-out sweet potato flesh until smooth.
- Fold in your cranberry-apple mixture gently so that everything is combined but still has some texture.
- If desired, mix in chopped nuts at this stage to add crunchiness.
- Spoon your fruity filling generously back into each half of the sweet potato skins.
- Arrange them on a baking sheet and return them to the oven at 350°F (175°C) for about 15-20 minutes until heated through and slightly golden on top.
- Once baked again, garnish your Cranberry Apple Twice-Baked Sweet Potatoes with additional nuts or fresh herbs if desired.
- Serve immediately.
Notes
Store leftovers in airtight containers.
Reheat in oven for crispiness.
Top with toasted pecans before serving.
Use fresh cranberries for vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg