Cranberry Apple Twice-Baked Sweet Potatoes
Highlighted under: Seasonal & Festive
Celebrate the flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Packed with the perfect balance of sweet and tart, this delightful dish features creamy sweet potatoes blended with apples and cranberries, then baked to perfection. Ideal as a side for your Thanksgiving feast, these sweet potatoes are not only vibrant in color but also rich in flavor, making them a festive addition to your holiday table.
These sweet potatoes are the perfect dish to celebrate the fall season, combining the sweetness of apples and the tartness of cranberries.
A Perfect Fall Dish
As fall approaches, our cravings shift towards heartier, comfort foods that reflect the season's bounty. Cranberry Apple Twice-Baked Sweet Potatoes are an epitome of this change, bringing together the rich, warm flavors of sweet potatoes with the tartness of cranberries and the sweetness of apples. This dish not only satisfies your taste buds but also provides a visual feast, with a vibrant mix of colors that brightens your holiday table.
This recipe captures the essence of autumn by showcasing seasonal ingredients that are both nutritious and delicious. Sweet potatoes, known for their high fiber content and natural sweetness, serve as the perfect base. When combined with apples and cranberries, they create a delightful contrast that enhances each bite, making it ideal for Thanksgiving or any fall gathering.
Versatile and Nutritious
Cranberry Apple Twice-Baked Sweet Potatoes are incredibly versatile. They can serve as a hearty side dish to complement your turkey or as the star attraction on a vegetarian plate. Packed with vitamins A and C, fiber, and antioxidants, these sweet potatoes are not just tasty—they’re also a healthy choice. The incorporation of cranberries and apples adds even more nutritional benefits, making this dish a guilt-free indulgence.
Moreover, you can easily adapt the recipe to suit your dietary preferences. For a vegan version, simply substitute the butter with coconut oil or a plant-based margarine. You can also experiment with different types of apples to alter the flavor profile or incorporate other nuts in place of pecans for added texture.
Ingredients
For the Sweet Potatoes
- 4 large sweet potatoes
- 1 cup cranberries, fresh or frozen
- 1 apple, peeled and diced
- 1/2 cup maple syrup
- 1/4 cup butter, melted
- Salt to taste
For the Topping
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
Make sure to have all ingredients prepped before starting.
Instructions
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes or until soft.
Mix Filling
In a bowl, combine the cranberries, diced apple, maple syrup, melted butter, and salt. Set aside.
Combine and Bake
Once the sweet potatoes are cool enough to handle, cut them in half and scoop out the flesh into a mixing bowl. Mix the sweet potato flesh with the apple and cranberry mixture. Spoon the filling back into the potato skins.
Add Topping
In a separate bowl, mix the chopped pecans, cinnamon, and brown sugar. Sprinkle over the filled sweet potatoes.
Final Bake
Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes until heated through and golden.
Serve warm and enjoy the delightful flavors of fall!
Serving Suggestions
These twice-baked sweet potatoes are versatile enough to fit into a variety of meal plans. They pair beautifully with roasted meats, making them an excellent choice for Thanksgiving dinner or holiday gatherings. Alternatively, you can serve them with a simple green salad for a lighter meal. Their sweet and tart flavor profile complements savory dishes, providing a delightful contrast on your plate.
For a more festive touch, consider drizzling a bit of additional maple syrup over the top before serving. This can enhance the sweetness and provide a glossy finish that is sure to impress your guests. Feel free to experiment with additional garnishes, such as fresh herbs, to elevate the dish further.
Storage and Reheating
If you happen to have leftovers of these delicious sweet potatoes, you're in luck! They store well in the refrigerator for up to four days. Simply place them in an airtight container to keep them fresh and flavorful. When you’re ready to enjoy them again, reheating is a breeze. You can use either the microwave or an oven. If using the oven, warm them at a low temperature to keep the flavors intact.
To reheat in the microwave, place the sweet potatoes on a microwave-safe plate and cover them with a damp paper towel. Heat in short intervals, checking for doneness. If you prefer a crispy topping, consider finalizing the reheating process in the oven, which will help restore some texture to the pecan topping while keeping the filling warm and inviting.
Questions About Recipes
→ Can I use other fruits instead of apples?
Yes, pears can be a great substitute for apples.
→ Can I make this ahead of time?
Yes, you can prepare the filling ahead and assemble it before baking.
Cranberry Apple Twice-Baked Sweet Potatoes
Celebrate the flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Packed with the perfect balance of sweet and tart, this delightful dish features creamy sweet potatoes blended with apples and cranberries, then baked to perfection. Ideal as a side for your Thanksgiving feast, these sweet potatoes are not only vibrant in color but also rich in flavor, making them a festive addition to your holiday table.
Created by: Emma Johnson
Recipe Type: Seasonal & Festive
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Sweet Potatoes
- 4 large sweet potatoes
- 1 cup cranberries, fresh or frozen
- 1 apple, peeled and diced
- 1/2 cup maple syrup
- 1/4 cup butter, melted
- Salt to taste
For the Topping
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
How-To Steps
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes or until soft.
In a bowl, combine the cranberries, diced apple, maple syrup, melted butter, and salt. Set aside.
Once the sweet potatoes are cool enough to handle, cut them in half and scoop out the flesh into a mixing bowl. Mix the sweet potato flesh with the apple and cranberry mixture. Spoon the filling back into the potato skins.
In a separate bowl, mix the chopped pecans, cinnamon, and brown sugar. Sprinkle over the filled sweet potatoes.
Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes until heated through and golden.
Nutritional Breakdown (Per Serving)
- Calories: 250
- Protein: 3g
- Carbohydrates: 60g
- Fat: 5g