Cranberry Apple Twice-Baked Sweet Potatoes (Print Version)
Sweet potatoes with cranberries and apples make a vibrant, flavorful side for festive gatherings.
# Ingredients:
→ Main Ingredients
01 -
4 medium sweet potatoes, firm and unblemished
02 -
1 cup fresh cranberries, or substitute with frozen cranberries
03 -
2 medium apples, such as Granny Smith or Honeycrisp, chopped into small pieces
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1/4 cup brown sugar
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1 teaspoon ground cinnamon
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2 tablespoons unsalted butter
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1/4 teaspoon salt
# Directions:
01 -
Preheat your oven to 200°C (400°F). Wash the sweet potatoes thoroughly and pierce their skins with a fork in several places. Place them on a baking sheet and bake for 45-50 minutes, or until they are soft and tender.
02 -
While the sweet potatoes are baking, combine the chopped apples, fresh cranberries, brown sugar, cinnamon, butter, and salt in a mixing bowl. Stir until all ingredients are evenly combined.
03 -
Once the sweet potatoes are baked and cool enough to handle, slice them in half lengthwise. Gently scoop out the flesh into a bowl, leaving a thin layer of potato around the edges to maintain the shell's structure.
04 -
Add the scooped sweet potato flesh to the bowl with the filling mixture. Mash together until smooth, ensuring the cranberries and apples are evenly distributed.
05 -
Spoon the filling back into the sweet potato shells. Place the filled sweet potato halves back onto the baking sheet and return to the oven. Bake at 200°C (400°F) for an additional 20-25 minutes, or until the tops are golden and slightly crispy.
06 -
Remove from the oven and let cool for 5 minutes before serving. Enjoy as a festive side dish for any gathering or holiday celebration.
# Notes:
01 -
Substitute frozen cranberries if fresh ones are unavailable for convenience and comparable flavor.
02 -
Granny Smith or Honeycrisp apples offer a balance of tartness and sweetness ideal for this dish.