Description
Thanksgiving Cranberry Apple Twice-Baked Sweet Potatoes are a delightful fusion of sweet and tart flavors, ideal for adding a festive touch to your holiday table. This dish showcases tender sweet potatoes stuffed with a vibrant mixture of cranberries, apples, and warming spices, all topped with crunchy nuts. Perfect as a side or vegetarian main dish, it’s an excellent way to use up leftover cranberry sauce while creating cherished memories around the dinner table.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup cranberries (fresh or frozen)
- 1 cup diced Granny Smith apples
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tbsp butter
- 1/2 cup chopped walnuts or pecans
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes; bake for 45-60 minutes until tender.
- In a saucepan, combine cranberries, apples, brown sugar, cinnamon, salt, and pepper. Cook over medium heat until cranberries pop (about 10 minutes).
- Let baked sweet potatoes cool slightly; slice in half lengthwise and scoop out most flesh into a bowl.
- Mix sweet potato flesh with butter and half of the cranberry-apple mixture until creamy.
- Spoon mixture back into potato skins; top with remaining cranberry-apple mixture and sprinkle with nuts.
- Bake again at 375°F (190°C) for an additional 20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Side/Vegetarian Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approximately 200g)
- Calories: 275
- Sugar: 18g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 10mg