Description
Cranberry Apple Twice-Baked Sweet Potatoes are a cozy, flavorful dish featuring tender roasted sweet potatoes filled with a warm mixture of sautéed apples, dried cranberries, pecans, and aromatic spices. This recipe balances natural sweetness and spice, making it perfect as a comforting side or a vegetarian main.
Ingredients
- 2 medium sweet potatoes
- 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
- Preheat the oven to 425°F (218°C).
- Scrub and thoroughly dry the sweet potatoes, then prick them all over with a fork.
- Arrange the sweet potatoes in a baking dish and roast for 40-45 minutes until very tender.
- While roasting, melt butter in a medium skillet over medium-high heat.
- Add diced apples, dried cranberries, cinnamon, nutmeg, and coconut sugar to the skillet.
- Sauté the mixture for several minutes, stirring occasionally, until apples soften.
- Add chopped pecans and sauté briefly to combine well.
- Once roasted, carefully split open each sweet potato and fluff the insides using a fork.
- Spoon generous amounts of the apple-cranberry filling onto each sweet potato half.
- Return stuffed sweet potatoes to the oven for 10 minutes at 425°F to warm through and become bubbly on top.
- Serve warm to enjoy the harmonious cozy flavors.
Notes
For substitutions, use brown sugar if coconut sugar is unavailable, or walnuts instead of pecans. Make-ahead by roasting and prepping filling in advance; assemble and reheat before serving. Store leftovers in airtight container in the refrigerator up to 3 days. If potatoes are not tender, bake longer until soft. Ensure apples are sautéed until just tender, not mushy, for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American