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–+ servings

Cranberry Apple Twice-Baked Sweet Potatoes

A delightful fall dish featuring sweet potatoes filled with a mixture of cranberries and apples, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: main, side
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes washed and scrubbed
Filling
  • 1 cup fresh cranberries or frozen, thawed
  • 1 medium apple peeled, cored, and diced
  • 1/4 cup brown sugar packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter softened
  • 1/4 cup walnuts chopped, optional
Topping
  • 1/4 cup marshmallows miniature, optional
  • 1 tablespoon maple syrup for drizzling

Method
 

Bake Sweet Potatoes
  1. Preheat the oven to 400°F (200°C). Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
  2. Remove from the oven and let cool slightly.
Prepare Filling
  1. While the sweet potatoes are baking, combine cranberries, diced apple, brown sugar, cinnamon, nutmeg, and butter in a mixing bowl.
  2. Mix well until everything is evenly coated.
Scoop and Fill
  1. Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh into the bowl with the filling mixture, leaving a small border.
  2. Mash the sweet potato flesh with the filling until combined.
  3. Spoon the mixture back into the sweet potato skins and top with walnuts and marshmallows if using.
Final Bake
  1. Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, until heated through and marshmallows are golden.
  2. Drizzle with maple syrup before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 60gProtein: 4gFat: 7gSaturated Fat: 3gFiber: 8gSugar: 20g

Notes

These twice-baked sweet potatoes are a perfect side dish for Thanksgiving or any fall gathering.

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