Indulge in Irresistible TwiceBaked Cranberry Apple Sweet Potatoes
Author:meryem
Total Time:90 minutes
Yield:4 servings 1x
Description
Savor fall flavors with Cranberry Apple stuffed sweet pots perfectly baked twice for a deliciously irresistible treat Enjoy this seasonal delight
Ingredients
Scale
4 Medium sweet potatoes
1 cup Fresh cranberries
1 large, diced Apple (preferably Granny Smith)
2 tablespoons Maple syrup
1 teaspoon Cinnamon
½ cup Pecans (chopped)
½ teaspoon Salt
2 tablespoons Butter or coconut oil
Instructions
Begin by preheating your oven to 400°F (200°C). A well-heated oven ensures even baking for your sweet potatoes.
Wash and dry the sweet potatoes thoroughly. Pierce each potato with a fork several times to allow steam to escape during baking. Place them on a baking sheet and bake for about 45-60 minutes or until they are tender when pierced with a fork.
While the sweet potatoes are baking, combine the fresh cranberries, diced apple, maple syrup, cinnamon, and a pinch of salt in a medium-sized bowl. Mix these ingredients well.
Once the sweet potatoes are baked and cool enough to handle, carefully scoop out the flesh, leaving a small border intact to maintain the shell.
Add the cranberry-apple mixture and chopped pecans to the sweet potato flesh. Stir in melted butter or coconut oil until everything is well combined and creamy.
Spoon the delicious cranberry-apple mixture back into the sweet potato skins and bake for an additional 15-20 minutes to heat through and slightly caramelize the tops.
Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional pecans if desired.
Notes
Indulge in a creamy, sweet mixture tucked inside tender, perfectly baked sweet potatoes, enhanced with delightful flavors of cranberries and apples.
Prep Time:15 minutes
Cook Time:75 minutes
Category:Side Dish
Cuisine:American
Nutrition
Serving Size:4 servings
Calories:210
Sugar:10g
Fat:5g
Carbohydrates:41g
Fiber:7g
Protein:4g
Keywords: Cranberry, Apple, Sweet Potatoes, Healthy Recipe, Fall Dish
