Cranberry Apple Twice-Baked Sweet Potatoes: A Cozy Fall-Inspired Delight
Get ready to embrace the warm and comforting flavors of fall with this delicious Cranberry Apple Twice-Baked Sweet Potatoes recipe. Combining the natural sweetness of roasted sweet potatoes with the tartness of cranberries and the cozy spices of cinnamon and nutmeg, this dish is the perfect balance of sweet and savory. Topped with tender sautéed apples and crunchy pecans, this recipe will quickly become a seasonal favorite for your family gatherings, holiday dinners, or just as a special treat on chilly evenings.
Why You’ll Love This Recipe
- Perfect for Fall: With seasonal ingredients like apples, cranberries, and sweet potatoes, this dish is ideal for fall and winter meals.
- Easy to Make: Despite its elegant presentation, this recipe is simple to prepare, making it a great option for weeknight dinners or holiday side dishes.
- Wholesome and Delicious: Packed with fiber, vitamins, and antioxidants, this recipe is a nutritious way to enjoy a satisfying comfort food dish.
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons butter
- 2 medium apples, peeled, cored, and diced into 1-inch cubes
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons coconut sugar (or brown sugar)
- 1/4 cup chopped pecans
Instructions
1. Roast the Sweet Potatoes
Start by preheating your oven to 425°F (218°C). Scrub the sweet potatoes clean and dry them completely. Prick the sweet potatoes all over with a fork to allow steam to escape while roasting. Place them in a baking dish and roast for 40-45 minutes, or until the sweet potatoes are tender when pierced with a fork.
2. Prepare the Filling
While the sweet potatoes are roasting, melt 2 tablespoons of butter in a medium skillet over medium-high heat. Once the butter is hot and melted, add the diced apples, dried cranberries, ground cinnamon, ground nutmeg, and coconut sugar. Sauté the mixture for several minutes, stirring occasionally, until the apples are tender and have absorbed the flavors of the spices and sugar. Next, stir in the chopped pecans and cook for an additional minute until the nuts are well combined with the filling.
3. Assemble the Sweet Potatoes
Once the sweet potatoes are done roasting and tender, carefully split them open with a knife. Use a fork to fluff the insides of the sweet potatoes, creating a soft bed for the filling. Spoon the apple-cranberry mixture over each sweet potato, generously filling the cavity with the warm, spiced fruit and pecan topping.
4. Bake Again
Return the filled sweet potatoes to the oven and bake for an additional 10 minutes at 425°F. This second bake allows the flavors to meld together and ensures that the filling becomes bubbly and the sweet potatoes are thoroughly heated.
5. Serve
Serve the cranberry apple twice-baked sweet potatoes warm, fresh out of the oven. The combination of sweet potatoes, spiced apples, tart cranberries, and crunchy pecans creates a cozy, fall-inspired dish that’s perfect as a side for Thanksgiving dinner, a comforting weeknight meal, or even a festive vegetarian main course.
Tips for Success
- Apple Variety: Use a firm, tart apple like Granny Smith for a balanced sweetness, or go with a sweeter variety like Honeycrisp if you prefer more natural sweetness.
- Nuts: The chopped pecans add a delightful crunch, but you can substitute them with walnuts or omit them for a nut-free version.
- Make-Ahead: You can roast the sweet potatoes ahead of time and store them in the refrigerator until you’re ready to fill and bake them again, making this dish even more convenient for meal prep or holiday gatherings.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4 servings
- Calories: 280 kcal per serving
Final Thoughts
These Cranberry Apple Twice-Baked Sweet Potatoes are bursting with warm fall flavors and are perfect for cozy nights in or festive holiday meals. The tender sweet potatoes paired with the spiced apple-cranberry filling make for a delightful balance of textures and flavors. Whether you’re serving this as a side dish or a light main course, it’s sure to become a seasonal favorite that you’ll want to make again and again.
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Cranberry Apple Twice-Baked Sweet Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
These Cranberry Apple Twice-Baked Sweet Potatoes are a comforting and flavorful addition to your fall meal lineup. The soft, roasted sweet potatoes are perfectly complemented by a warm filling of sautéed apples, tart cranberries, and crunchy pecans, all spiced with cinnamon and nutmeg.
Ingredients
2 medium sweet potatoes
2 tablespoons butter
2 medium apples, peeled, cored, and diced into 1-inch cubes
1/2 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons coconut sugar (or brown sugar)
1/4 cup chopped pecans
Instructions
Roast Sweet Potatoes: Preheat your oven to 425°F (218°C). Scrub the sweet potatoes clean, then dry completely. Prick them all over with a fork and place in a baking dish. Roast the sweet potatoes for 40-45 minutes, or until they are very tender.
Prepare the Filling: While the sweet potatoes are roasting, melt the butter in a medium skillet over medium-high heat. Once hot, add the diced apples, dried cranberries, cinnamon, nutmeg, and coconut sugar. Sauté for several minutes, stirring occasionally, until the apples are tender. Add the chopped pecans and sauté for an additional minute until the nuts are well mixed into the filling.
Assemble: Once the sweet potatoes are tender, carefully split them open and fluff the insides with a fork. Top each sweet potato with the apple-cranberry mixture.
Bake Again: Return the sweet potatoes to the oven and bake for an additional 10 minutes at 425°F, until the filling is bubbly and the sweet potatoes are warmed through.
Serve: Serve the sweet potatoes warm and enjoy the cozy flavors of this fall-inspired dish!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 280