Irresistible Cranberry Apple Twice-Baked Sweet Potatoes Bliss

Experience the warmth of fall with Irresistible Cranberry Apple Twice-Baked Sweet Potatoes, a nutrient-packed delight perfect for festive gatherings.

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Course: Comfort Food

Cuisine: American

Keyword: Cranberry Apple Twice-Baked Sweet Potatoes, Fall Recipe, healthy recipe, Nutrient-Packed, Sweet Potatoes, Thanksgiving Side Dish

Prep Time: 15

Cook Time: 50

Cooling Time: 10

Total Time: 1 15

Servings: servings

Calories: 250kcal

1 cup Cranberries Fresh or frozen; can substitute with dried cherries or raisins.
1 medium Apple Opt for a crisp variety like Honeycrisp or Gala.
2 tablespoons Butter Substitute with vegan butter for a dairy-free option.
1/4 teaspoon Nutmeg A warming spice.
1 teaspoon Cinnamon Essential for warmth and aroma.
2 tablespoons Maple Syrup Can replace with honey or agave syrup.
1/2 teaspoon Salt Crucial to elevate flavors.

Preheat your oven to 400°F (200°C) for the perfect roasting environment.
Pierce the sweet potatoes with a fork in several places and bake on a baking sheet for 45-50 minutes, or until fork-tender.
Cool the sweet potatoes slightly to handle.
Melt the butter in a skillet over medium heat.
Add the diced apple and cranberries along with nutmeg, cinnamon, and salt; sauté for about 5-7 minutes.
Stir in the maple syrup and cook for an additional 2 minutes.
Slice the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer for structure.
Mash the sweet potato flesh in a bowl and fold in half of the cranberry apple filling.
Spoon the mixture back into potato skins and top with the remaining filling.
Bake the stuffed sweet potatoes for an additional 10-12 minutes until heated through and golden.

Consider topping with toasted pecans for an extra crunch. Store leftovers in an airtight container for up to 5 days.