Cranberry Apple Twice-Baked Sweet Potatoes

Ingredients

4 medium sweet potatoes

2 tbsp butter, melted (plus more for sautéing)

2-3 tbsp brown sugar (or maple syrup), adjust to taste

1 medium apple, peeled, cored, and diced

½ cup dried or fresh cranberries

½ tsp ground cinnamon

¼ tsp ground nutmeg (optional)

¼ cup chopped pecans (optional, for topping)

Pinch of salt

Instructions

Bake the Sweet Potatoes: Preheat oven to 400°F (200°C) and bake prepared sweet potatoes for 45–60 minutes until tender.

Prepare the Filling: Sauté diced apples and cranberries in melted butter. Stir in cinnamon, nutmeg, and brown sugar (or maple syrup).

Scoop and Mash: Cut cooled sweet potatoes in half, scoop out the flesh into a bowl (leaving a thin layer in the skins), mash with melted butter and salt, and fold in the apple-cranberry mixture.

Stuff and Bake Again: Spoon the filling into the potato skins and bake for an additional 10-15 minutes. Garnish with pecans if desired.

Description

Stuffing baked sweet potatoes just makes sweet potatoes even better.

Servings

2

Notes

I made these for Thanksgiving and adjusted the recipe for 5 potatoes. Since there were so many other side dishes, I cut them in half. They were wonderful. Will become a staple of our Thanksgiving dinners from now on.

Source

Grow me