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Cranberry Apple Twice-Baked Sweet Potatoes Recipe

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This recipe for Cranberry Apple Twice-Baked Sweet Potatoes is a perfect cozy fall dish that combines the natural sweetness of baked sweet potatoes with a warm, spiced cranberry and apple filling. It’s a delightful side or vegetarian main that highlights seasonal flavors with a touch of maple syrup and aromatic spices.

Ingredients

Scale

Sweet Potatoes

  • 2 large sweet potatoes

Fruit Filling

  • 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

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Bake the Sweet Potatoes: Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45-50 minutes until soft and tender.
  3. Cool Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool slightly to make handling easier.
  4. Prepare Fruit Filling Base: While the sweet potatoes bake, heat a skillet over medium heat to prepare the cranberry apple mixture.
  5. Cook Fruit Filling: Melt the butter in the skillet, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Stir to combine.
  6. Simmer Fruit: Cook the mixture for 5-7 minutes, stirring occasionally, until the apples are tender and the cranberries begin to pop.
  7. Add Maple Syrup: Stir in the maple syrup and cook for another 2 minutes to deepen the flavors.
  8. Slice Sweet Potatoes: Cut the cooled sweet potatoes in half lengthwise to prepare for scooping out the flesh.
  9. Scoop Potato Flesh: Carefully scoop out most of the sweet potato flesh into a bowl, leaving a thin layer inside the skins to maintain their shape.
  10. Mix Filling with Potato: Mash the scooped sweet potato flesh and mix in half of the warm cranberry apple filling to integrate flavors.
  11. Stuff Potato Skins: Spoon the sweet potato and cranberry apple mixture back into the hollowed-out sweet potato skins evenly.
  12. Top with Remaining Filling: Add the remaining cranberry apple mixture on top of the stuffed sweet potatoes for an extra layer of flavor and texture.
  13. Final Bake: Place the stuffed sweet potatoes back on the baking sheet and bake for an additional 10-12 minutes until heated through and slightly caramelized on top.

Notes

  • Use fresh or frozen cranberries depending on availability; frozen will work just as well.
  • Choose a sweet and firm apple variety like Honeycrisp or Fuji for the best texture and flavor.
  • To make this recipe vegan, substitute butter with a plant-based margarine or coconut oil.
  • You can prepare the cranberry apple filling ahead of time and store it in the fridge until ready to use.
  • Adjust the amount of maple syrup to taste depending on your preference for sweetness.

Keywords: cranberry sweet potatoes, twice baked sweet potatoes, fall recipes, apple cranberry filling, vegetarian side dish, autumn vegetables

Find it online: https://amayaharis.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/