Cranberry Apple Twice-Baked Sweet Potatoes
A delightful twist on traditional sweet potatoes, combining earthy sweetness with tart cranberries and crisp apples, perfect for fall or winter meals.
Ingredients
For the Sweet Potatoes
- 3 medium sweet potatoes Scrubbed and pricked with a fork
For the Filling
- 1 medium Granny Smith apple, peeled and diced
- 1/2 cup dried cranberries
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter or vegan butter
- 1/2 teaspoon salt
- Fresh rosemary sprigs for garnish Optional for garnishing
Instructions
Preparation
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and place on a baking sheet. Roast for 45-60 minutes until tender.
- While potatoes bake, sauté the peeled and diced apples in 1 tablespoon of butter over medium heat until just tender. Add cranberries, cinnamon, nutmeg, and maple syrup. Stir and warm through.
- Slice baked sweet potatoes in half lengthwise. Scoop out most of the flesh into a bowl, leaving a small border in the skins.
- Mash the sweet potato flesh with remaining butter and salt. Fold in the apple-cranberry mixture.
- Spoon mixture back into the sweet potato skins. Bake again for 15-20 minutes until warmed through and slightly crisped on top.
- Garnish with fresh rosemary sprigs. Serve warm.
Notes
For a more festive presentation, consider serving on a rustic wooden platter with seasonal greens, pomegranate seeds, or a drizzle of balsamic glaze.