Cranberry Apple Twice-Baked Sweet Potatoes
Creamy mashed sweet potatoes blended with maple syrup, apples, and cranberries, baked twice for a cozy, naturally sweet fall side dish.
Equipment
- baking sheet for roasting sweet potatoes
- mixing bowl to mash and mix filling
- skillet for sautéing apples
- spoon for scooping and filling
- oven for baking
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 apple, peeled and diced
- ¼ cup dried cranberries
- 2 tbsp butter or coconut oil
- 2 tbsp maple syrup
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- Optional: chopped pecans for topping
Instructions
- Preheat oven to 400°F. Pierce sweet potatoes with a fork and place on a baking sheet. Bake 45–50 minutes until soft and tender. Let cool slightly.
- Slice each potato in half and scoop the flesh into a bowl, leaving a thin shell. Mash with butter, maple syrup, cinnamon, nutmeg, and salt until smooth.
- In a small skillet, heat olive oil over medium heat. Add diced apple and sauté 3–4 minutes until softened. Stir apples and dried cranberries into the mashed sweet potato mixture.
- Spoon the mixture back into the potato shells. Top with chopped pecans if desired and bake 10–15 more minutes until golden and slightly crisp on top.
Notes
Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven for best texture. These can be made a day ahead and baked before serving. Use coconut oil for dairy-free version.
Nutrition
Calories: 210kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 70mgPotassium: 440mgFiber: 5gSugar: 12gVitamin A: 14500IUVitamin C: 12mgCalcium: 40mgIron: 1mg