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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes for Cozy Feasts

This Cranberry Apple Twice-Baked Sweet Potatoes recipe combines sweet potatoes, cranberries, and apples for a festive and satisfying side dish.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 3 medium Sweet Potatoes
  • 1/4 cup Brown Sugar Enhances natural sweetness
  • 2 tablespoons Butter Can be replaced with coconut oil for vegan option
  • 1/4 cup Milk Replace with non-dairy milk for vegan option
  • 1/2 teaspoon Salt Balances sweetness
For the Fruit Compote
  • 1 cup Cranberries Fresh or canned
  • 1 medium Apple Finely chopped, Granny Smith preferred
  • 1/4 cup Brown Sugar
  • 1/2 cup Water
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Vanilla Extract
For the Topping
  • 1/4 cup Pecans Can substitute with walnuts or omit
  • Honey/Maple Syrup Optional for drizzling

Equipment

  • Oven
  • Saucepan
  • Mixing Bowl
  • Baking Sheet
  • Fork
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash sweet potatoes and pierce them with a fork. Place on a foil-lined baking sheet.
  2. Bake the sweet potatoes for 45-60 minutes until tender and easily pierced. Allow to cool for 10 minutes.
  3. Prepare the fruit compote by combining cranberries, chopped apple, brown sugar, and water in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally.
  4. Reduce oven temperature to 350°F (175°C). Slice each sweet potato in half and scoop out the flesh into a bowl, leaving a layer inside the skin.
  5. Mash the sweet potato flesh with brown sugar, melted butter, milk, cinnamon, nutmeg, and salt until smooth.
  6. Fold in the cranberry compote and chopped pecans into the sweet potato mixture, then fill each sweet potato skin with the mixture.
  7. Bake the filled sweet potatoes at 350°F (175°C) for an additional 20-25 minutes until golden brown on top.
  8. Remove from oven, cool slightly, and drizzle with honey or maple syrup before serving.

Nutrition

Serving: 1sweet potatoCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 10000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Piercing sweet potatoes prevents bursting during baking. Use fresh ingredients for best flavor. Watch baking time closely to prevent mushy filling.

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