Cranberry Apple Twice-Baked Sweet Potatoes are like a warm hug on a chilly day, bursting with flavors that dance on your palate. Imagine creamy sweetness from the potatoes paired with tart cranberries and apples, all enveloped in a cozy blanket of cinnamon spice. Cheesy scalloped potatoes recipe Garlic Parmesan roasted carrots The aroma fills your kitchen, making even the most reluctant eaters perk up and take notice. Creamy pumpkin custard for dessert For more inspiration, check out this easy healthy recipes recipe.
As you scoop out the sweet potato flesh and blend it with those juicy cranberries and crisp apples, you’re not just preparing a dish; you’re crafting a memory. Whether it’s Thanksgiving dinner or a cozy family gathering, these twice-baked delights will have everyone reaching for seconds. Trust me, this recipe is bound to become an instant classic in your home.
Why You'll Love This Recipe
- The ease of preparation means you can whip these up without feeling overwhelmed
- Bursting with flavor, they balance sweetness and tartness perfectly
- Their vibrant colors make them eye-catching on any table setting
- Versatile enough to be a side dish or a hearty vegetarian main course
The first time I made Cranberry Apple Twice-Baked Sweet Potatoes, my family couldn’t stop raving about them; they even asked for leftovers the next day. For more inspiration, check out this nutritious sweet potato recipes recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Sweet Potatoes: Choose medium-sized sweet potatoes for the best balance of sweetness and texture.
- Cranberries: Fresh or frozen work well; just ensure they are plump and juicy.
- Apples: Use tart apples like Granny Smith for a nice contrast against the sweetness of the potatoes.
- Cinnamon: A must-have spice that brings warmth and depth to the dish.
- Butter: Adds creaminess; feel free to substitute with olive oil if you prefer.
- Brown Sugar: This adds caramelized sweetness that complements all the flavors beautifully.
- Salt: Just a pinch enhances all the natural flavors in this delightful mix.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat and Prep: Start by preheating your oven to 400°F (200°C). While that’s heating up, wash your sweet potatoes thoroughly because nobody likes dirt in their dessert—err, I mean dinner. Sweet potato brownies for dessert.
Bake Those Sweet Potatoes: Place the sweet potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for about 45 minutes until they’re tender enough to poke with a fork. You want them soft, not rock-solid!
Sauté Your Fruits: While waiting for those beauties to bake, chop your apples and cranberries. In a skillet over medium heat, toss them together with butter and brown sugar until everything is softened and fragrant—about 5-7 minutes should do it.
Scoop and Mix!: Once baked, let the sweet potatoes cool slightly before cutting them in half lengthwise. Scoop out their insides into a mixing bowl (save those skins—they’re about to get stuffed!). Add in your sautéed fruits along with cinnamon, salt, and more butter if you’re feeling indulgent.
Stuff and Bake Again!: Stuff those sweet potato skins back up with your delicious mixture! Place them back on that baking sheet and pop them into the oven again for about 15-20 minutes until everything is heated through and slightly crispy on top.
Garnish & Serve!: Once out of the oven, let them cool for just a minute before serving. Drizzle some extra melted butter or sprinkle some nuts on top if you’re feeling fancy!
Enjoy each bite filled with joy as you gather around the table reminiscing about how amazing these Cranberry Apple Twice-Baked Sweet Potatoes turned out!
You Must Know
- This delightful cranberry apple twice-baked sweet potatoes recipe brings together the sweetness of apples and tartness of cranberries, making it a perfect fall dish
- The vibrant colors and aromas create an inviting atmosphere at any dinner table, ensuring everyone leaves satisfied
Perfecting the Cooking Process
Start by baking sweet potatoes until tender, allowing flavors to meld with cranberry and apple filling while they cool. This sequence guarantees a smooth, delicious blend that captures all the taste.
Add Your Touch
Feel free to swap out cranberries for raisins or add nuts for crunch. You can also sprinkle cinnamon or nutmeg for an extra layer of warmth in your dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, preserving that delightful texture.
Chef's Helpful Tips
- For perfectly baked sweet potatoes, choose uniform sizes to ensure even cooking
- Avoid overmixing the filling; gentle folding creates a lovely texture
- Lastly, let them cool slightly before serving to allow flavors to develop beautifully
Creating this dish reminds me of last Thanksgiving when my cousin asked for seconds—she finished her plate first! It felt great knowing I had brought something special to the table that everyone loved.
FAQ
What can I substitute for sweet potatoes?
You can use butternut squash or regular potatoes if sweet potatoes aren’t available.
Can I prepare these ahead of time?
Absolutely! Prepare the filling a day ahead; then just bake before serving.
How do I make this recipe vegan-friendly?
Replace butter with coconut oil or margarine for a delicious vegan option.
Cranberry Apple Twice-Baked Sweet Potatoes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
Description
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful blend of creamy sweet potatoes, tart cranberries, and crisp apples, all enhanced with warm cinnamon spice. This comforting dish is perfect for gatherings, making it a festive favorite that will leave everyone asking for seconds. Easy to prepare and beautifully vibrant, these twice-baked sweet potatoes will brighten any dinner table.
Ingredients
- 2 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 cup diced Granny Smith apples
- 1 tsp ground cinnamon
- 2 tbsp butter (or olive oil)
- 2 tbsp brown sugar
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes thoroughly.
- Bake sweet potatoes directly on the oven rack or a lined baking sheet for about 45 minutes until tender.
- While baking, sauté chopped apples and cranberries in a skillet with butter and brown sugar for 5-7 minutes until soft.
- Once baked, cool sweet potatoes slightly, cut in half lengthwise, and scoop out flesh into a bowl (keep skins).
- Mix the sweet potato flesh with sautéed fruits, cinnamon, salt, and extra butter if desired.
- Stuff the mixture back into the skins and bake for an additional 15-20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half (150g)
- Calories: 230
- Sugar: 12g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg