Description
Delight in the fall flavors with these twice-baked sweet potatoes filled with cranberries and apples, perfect for any occasion.
Ingredients
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes or until soft.
- Allow the sweet potatoes to cool slightly after baking.
- Heat a skillet over medium heat while the sweet potatoes bake.
- Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Cook for 5-7 minutes, stirring occasionally, until the fruit becomes tender and the cranberries start to pop.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
Notes
Ensure your sweet potatoes are evenly sized for consistent baking. Taste the filling before assembling to adjust sweetness if desired.
