Description
Delight in the comforting flavors of Cranberry Apple Twice-Baked Sweet Potatoes, a perfect blend of tender roasted sweet potatoes topped with a warm, spiced apple and cranberry sauté, finished with crunchy pecans. This delicious and nutritious dish is ideal for a cozy side or a hearty snack.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons butter
Apple Cranberry Filling
- 2 medium apples, peeled, cored, and diced into 1-in cubes
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons coconut sugar (or brown sugar)
- 1/4 cup chopped pecans
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425F. Scrub the sweet potatoes clean under running water and dry them completely with a towel. Place them in a baking dish and prick all over with a fork to allow steam to escape during roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes at 425F for 45 minutes until they are very tender and easily pierced with a fork, ensuring they are fully cooked inside.
- Prepare Apple Cranberry Mixture: While the sweet potatoes roast, melt the 2 tablespoons of butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, ground cinnamon, ground nutmeg, and coconut sugar. Sauté the mixture for several minutes, stirring occasionally until the apples soften and become tender.
- Add Pecans and Combine: Stir in the chopped pecans and sauté for an additional minute until the nuts are warmed and well incorporated into the mixture.
- Stuff Sweet Potatoes: Once the sweet potatoes are roasted, split each open and fluff the interior flesh with a fork to create texture and allow the filling to sink in.
- Top and Bake Again: Evenly top each sweet potato with the apple cranberry mixture. Return them to the oven and bake for an additional 10 minutes at 425F, until the filling is bubbly and warmed through.
- Serve Warm: Remove the twice-baked sweet potatoes from the oven, let cool slightly, and serve warm. Enjoy this flavorful and comforting dish!
Notes
- Choose medium-sized sweet potatoes for even cooking and easy handling.
- You can substitute coconut sugar with brown sugar or maple syrup for a different sweet flavor.
- For a vegan version, replace butter with coconut oil or a plant-based butter alternative.
- To add extra protein, sprinkle some cooked quinoa or chickpeas into the apple mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 sweet potato with filling
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 20 mg
