Description
Deliciously satisfying twice-baked sweet potatoes filled with a sweet and tart cranberry-apple mixture, perfect for fall gatherings.
Ingredients
- 2 large sweet potatoes
- 1 apple (such as Honeycrisp or Fuji), diced
- 1 cup fresh or frozen cranberries
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-50 minutes until tender.
- In a skillet over medium heat, melt butter. Add diced apple and cranberries, along with cinnamon and nutmeg. Cook for 5-7 minutes until apples soften and cranberries pop.
- Stir in maple syrup and cook for an additional 2 minutes.
- Once sweet potatoes are baked, let cool slightly, then slice in half and scoop out most of the flesh, leaving a thin layer.
- Mash the sweet potato flesh and mix with half of the filling. Spoon back into the skins, top with remaining filling.
- Return to baking sheet and bake for another 10-12 minutes.
Notes
For added texture, consider incorporating nuts like walnuts or pecans in the filling. Store leftovers in an airtight container for up to four days.
