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Description
A festive and flavorful side dish featuring twice-baked sweet potatoes, infused with the tartness of cranberries and the sweetness of apples. Perfect for holiday meals.
Ingredients
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 cup chopped apples (like Honeycrisp or Fuji)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- Salt to taste
- 2 tablespoons chopped pecans or walnuts (optional)
- 1 tablespoon maple syrup (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork. Bake directly on the oven rack for 45-60 minutes, or until tender.
- While the sweet potatoes are baking, combine cranberries, chopped apples, butter, brown sugar, cinnamon, nutmeg, and salt in a saucepan.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the apples soften, about 10-15 minutes.
- Once the sweet potatoes are baked, let them cool slightly. Cut them in half lengthwise.
- Scoop out the flesh from each half, leaving a thin border to create a shell. Mash the scooped-out sweet potato flesh in a bowl.
- Add the cranberry-apple mixture to the mashed sweet potato. Mix well.
- Spoon the filling back into the sweet potato shells.
- Bake for another 15-20 minutes, or until heated through and lightly browned on top.
- Garnish with chopped pecans or walnuts and a drizzle of maple syrup, if desired.
Notes
- For a smoother filling, you can add a tablespoon or two of milk or cream.
- Adjust the sweetness by adding more or less brown sugar.
- This dish can be prepared ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American