Description
A delightful and unique recipe combining the flavors of cranberry and apple in twice-baked sweet potatoes, perfect for a side dish or a holiday meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium apples, peeled, cored, and diced into 1-inch cubes
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 425°F (218°C).
- Scrub and thoroughly dry the sweet potatoes, then prick them all over with a fork.
- Arrange the sweet potatoes in a baking dish and roast for 40-45 minutes until they become very tender.
- While roasting, melt butter in a medium skillet over medium-high heat; once hot, add diced apples and dried cranberries along with cinnamon, nutmeg, and coconut sugar.
- Sauté this mixture for several minutes while stirring occasionally until the apples soften nicely.
- Introduce chopped pecans into the pan; sauté briefly to ensure everything is well combined.
- Once roasted, split open each sweet potato carefully and fluff their insides using a fork.
- Spoon generous amounts of apple-cranberry filling onto each sweet potato half.
- Return these stuffed sweet potatoes to the oven for an additional 10 minutes at 425°F so that everything warms through completely while becoming bubbly on top.
- Serve warm to fully appreciate those cozy flavors coming together beautifully!
Notes
- For a vegan option, replace butter with a plant-based alternative.
- Adjust the amount of sugar based on your taste preference.
- This dish can be prepared in advance and reheated just before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg