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Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Cranberry Apple Twice-Baked Sweet Potatoes Recipe
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★★★★★

5 from 16 reviews

This Cranberry Apple Twice-Baked Sweet Potatoes recipe combines the natural sweetness of roasted sweet potatoes with a warm, spiced filling of sautéed apples, dried cranberries, pecans, and aromatic spices. It’s a perfect cozy dish for fall or holiday gatherings, offering a delightful balance of textures and flavors that bring comfort and festivity to your table.

Ingredients

Scale

Sweet Potatoes

  • 2 medium sweet potatoes

Filling

  • 2 medium apples, peeled, cored, and diced into 1-inch cubes
  • 3 tablespoons coconut sugar (or brown sugar)
  • ¼ cup chopped pecans
  • ½ cup dried cranberries
  • 2 tablespoons butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (218°C) to ensure it’s at the right temperature for roasting the sweet potatoes perfectly.
  2. Prepare the sweet potatoes: Scrub and thoroughly dry the sweet potatoes, then prick them all over with a fork to allow steam to escape during roasting.
  3. Roast sweet potatoes: Arrange the sweet potatoes in a baking dish and roast for 40-45 minutes until they are very tender and easily pierced with a fork.
  4. Make the filling: While the sweet potatoes roast, melt the butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, cinnamon, nutmeg, and coconut sugar.
  5. Sauté the filling: Cook the apple and cranberry mixture for several minutes, stirring occasionally, until the apples soften nicely and the flavors meld together.
  6. Add pecans: Stir in the chopped pecans and sauté briefly to combine and warm through without losing their crunch.
  7. Prepare sweet potato halves: When the sweet potatoes are done roasting, carefully split each one open and use a fork to fluff the insides, creating a soft, airy base for the filling.
  8. Fill the sweet potatoes: Spoon generous amounts of the warm apple-cranberry filling onto each sweet potato half, distributing evenly.
  9. Final bake: Return the stuffed sweet potatoes to the oven for an additional 10 minutes at 425°F to heat through and allow the topping to become bubbly.
  10. Serve warm: Remove from the oven and serve immediately to enjoy the cozy combination of flavors and textures at their best.

Notes

  • Use coconut sugar for a natural sweetness, but brown sugar can be substituted if preferred.
  • To save time, you can roast the sweet potatoes in advance and reheat with the filling.
  • For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
  • Adjust the amount of cinnamon and nutmeg to suit your taste preferences for spice intensity.
  • This dish can be served as a side for holiday meals or a warming vegetarian main course.

Nutrition

Keywords: twice-baked sweet potatoes, cranberry apple filling, roasted sweet potatoes, fall side dish, holiday recipe, vegetarian sweet potatoes

Find it online: https://todayfoodrecipe.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/