Description
Deliciously sweet and warmly spiced cranberry apple twice-baked sweet potatoes featuring tender roasted sweet potatoes filled with a sautéed mixture of apples, dried cranberries, cinnamon, nutmeg, coconut sugar, and crunchy pecans. A cozy and flavorful side dish perfect for fall or holiday meals.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons butter
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 Roast Potatoes: Preheat your oven to 425 degrees Fahrenheit. Scrub the sweet potatoes clean and dry them thoroughly. Place the potatoes in a baking dish and prick all over with a fork. Roast in the oven for 40-45 minutes until the sweet potatoes are very tender.
- Prepare the Filling: While the potatoes roast, melt butter in a medium skillet over medium-high heat. Add diced apples, dried cranberries, ground cinnamon, ground nutmeg, and coconut sugar. Sauté for several minutes, stirring occasionally, until the apples are tender. Stir in chopped pecans and cook for an additional minute to incorporate the nuts.
- Assemble and Bake Again: When the sweet potatoes are done, split them open and fluff the interiors with a fork. Spoon the apple and cranberry mixture evenly over each sweet potato. Return to the oven and bake for another 10 minutes at 425 degrees Fahrenheit until the filling is bubbly.
- Serve Warm: Remove from the oven and serve the twice-baked sweet potatoes warm to enjoy the full flavors and comforting texture.
Notes
- For a dairy-free option, substitute butter with coconut oil or a plant-based margarine.
- You can use brown sugar as an alternative to coconut sugar if preferred.
- To speed up cooking, microwave the sweet potatoes for 5-7 minutes before roasting.
- Chopped walnuts can replace pecans for a different nutty flavor.
- For extra moisture, stir in a tablespoon of maple syrup or honey into the filling.
Nutrition
- Serving Size: 1 sweet potato with filling
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 30 mg
