Description
A delightful twist on classic twice-baked sweet potatoes, combining the natural sweetness of apples and tartness of fresh cranberries with warm cinnamon and buttery richness. This comforting side dish is perfect for holiday meals or cozy dinners, offering a balance of fruity flavors and creamy texture.
Ingredients
Scale
Sweet Potatoes
- 4 medium-sized sweet potatoes
Filling
- 1 cup fresh cranberries
- 2 medium apples (Granny Smith or Honeycrisp), chopped
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Wash the sweet potatoes thoroughly, place them on a lined baking sheet, and bake for 45-60 minutes until they are tender when pierced with a fork.
- Prepare Filling: In a mixing bowl, combine the chopped apples, fresh cranberries, brown sugar, ground cinnamon, salt, and unsalted butter. Lightly mash the mixture to combine the flavors and create a chunky filling.
- Scoop Sweet Potato Flesh: Once the baked sweet potatoes are cool enough to handle, cut them lengthwise in half and carefully scoop out some of the flesh into the filling mixture bowl.
- Mix Filling and Refill: Mix the scooped sweet potato flesh well into the cranberry-apple filling, then spoon this mixture back into the sweet potato skins evenly.
- Second Bake: Place the filled sweet potatoes back in the oven at 350°F (175°C) and bake for an additional 15-20 minutes until everything is heated through and flavors have melded.
- Garnish and Serve: Remove the twice-baked sweet potatoes from the oven and garnish with fresh parsley before serving for a pop of color and freshness.
Notes
- Choose tart apples like Granny Smith or Honeycrisp for the best flavor contrast.
- Ensure sweet potatoes are fully tender before scooping to achieve a smooth filling.
- The filling can be adjusted in sweetness by varying the amount of brown sugar.
- For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
- Leftovers can be refrigerated and reheated in the oven for best texture.
