Description
Cranberry Apple Twice-Baked Sweet Potatoes are the perfect holiday dish, bringing together the warm flavors of roasted sweet potatoes, tart cranberries, and sweet apples. Topped with crunchy pecans, this recipe is easy to prepare yet feels special enough for any festive occasion.
Ingredients
2 medium sweet potatoes
2 tbsp butter (or coconut oil for vegan option)
2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
1/2 cup dried cranberries
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp coconut sugar or brown sugar
1/4 cup chopped pecans
Instructions
1. 1. Preheat the oven to 425°F (220°C). Scrub and pierce the sweet potatoes. Roast them for 40-45 minutes, or until tender.
2. 2. In a pan, sauté the diced apples, cranberries, cinnamon, nutmeg, and sugar in butter (or coconut oil) for 5-7 minutes until the apples are softened but still have texture.
3. 3. Add chopped pecans and sauté for another minute.
4. 4. Once the sweet potatoes are done, slice them open and fluff the insides.
5. 5. Top with the apple-cranberry mixture and return them to the oven for 10 more minutes.
6. 6. Serve warm, optionally garnish with extra pecans, maple syrup, or fresh herbs.
Notes
– Store leftovers in an airtight container for up to 3 days.
– Freeze the sweet potatoes by wrapping them in foil and placing them in a freezer bag. Thaw overnight and reheat at 350°F for 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 30 mg