Cranberry Apple Twice Baked Sweet Potatoes
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 6 medium sweet potatoes
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup pure maple syrup
- 1 large Granny Smith apple
- 1/2 cup fresh or frozen cranberries
- 2 tbsp light brown sugar
- Preparation Instructions:
Instructions
- Preheat oven to 400°F (200°C). Rinse and dry sweet potatoes; prick with a fork. Bake directly on the oven rack for 50–70 minutes until tender. Allow to cool.
- Slice cooled sweet potatoes in half lengthwise and scoop out the flesh into a mixing bowl, leaving a quarter-inch layer in the skins.
- Mash sweet potato flesh with softened butter, warmed heavy cream, maple syrup, cinnamon, nutmeg, salt, and pepper until smooth.
- In a skillet, sauté diced apple in melted butter for 3–4 minutes; add cranberries and brown sugar, cooking until cranberries pop.
- Fold cranberry-apple mixture into the sweet potato base. Stuff each skin with filling.
- Bake stuffed potatoes on a baking sheet for 20–25 minutes until heated through.
- Helpful Notes:
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 200g)
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 30mg