Description
Sweet & Tangy Cranberry Apple Twice Baked Sweet Potatoes blend sweet potatoes, cranberries, and apples into a creamy dish.
Ingredients
Scale
- 4 large sweet potatoes (1.5–2 lbs total)
- 1 tablespoon olive oil or avocado oil
- 4 tablespoons unsalted butter, softened
- 1/4 cup heavy cream or half-and-half
- 2 tablespoons pure maple syrup
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt (kosher or sea salt)
- Pinch of cayenne pepper (optional)
- 1 tablespoon unsalted butter
- 1 medium Granny Smith apple, peeled, cored, and finely diced (about 1 cup)
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice (freshly squeezed recommended)
- 1 tablespoon orange zest (from about half an orange)
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- Pinch of ground cloves (optional)
- 1/2 cup chopped pecans, lightly toasted (optional)
- Mini marshmallows (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub, dry, and pierce sweet potatoes several times with a fork. Rub each with 1 tablespoon olive or avocado oil. Place on a baking sheet and bake for 45-60 minutes, or until completely fork-tender. Remove from oven and cool for 15-20 minutes.
- Once cooled, slice each potato in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving a thin layer of potato intact in the skins. To the scooped flesh, add 4 tablespoons softened unsalted butter, 1/4 cup heavy cream, 2 tablespoons pure maple syrup, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, and optional pinch of cayenne pepper. Mash until smooth and creamy. Taste and adjust seasoning as desired.
- In a small saucepan, melt 1 tablespoon unsalted butter over medium heat. Add diced Granny Smith apple and sauté for 3-5 minutes until slightly softened. Add fresh or frozen cranberries, 1/4 cup orange juice, 1 tablespoon orange zest, 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and optional pinch of ground cloves. Stir and simmer for 8-12 minutes, or until cranberries have burst and the sauce has thickened slightly. Remove from heat.
- Reduce oven temperature to 375°F (190°C). Place empty sweet potato skins back on the baking sheet. Generously fill each shell with the prepared sweet potato filling, creating a dome. Spoon the warm cranberry apple topping over the filling. If using, sprinkle with chopped pecans. If adding mini marshmallows, do so during the last 5-10 minutes of baking to prevent burning. Bake for 15-20 minutes, or until the filling is thoroughly heated through, the topping is bubbly, and marshmallows are golden brown.
- Carefully remove from oven and let rest on the baking sheet for 5-10 minutes before serving. Enjoy these Cranberry Apple Twice Baked Sweet Potatoes as a festive side or light main course!
Notes
- Make ahead: Prepare the filling and topping in advance and refrigerate.
- Adjust sweetness: Taste the filling and topping to adjust sweetness as needed.
- Serving suggestion: Great as a side dish or light main course.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Cranberry Apple Twice Baked Sweet Potatoes, Sweet Tangy Cranberry Apple