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