Here’s a cozy, feel-good side dish that delivers warm flavors, gorgeous color, and the kind of aroma that makes everyone wander into the kitchen asking what’s cooking.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (washed and scrubbed) | 4 medium |
| Butter or coconut oil | 1 tablespoon |
| Apple (peeled and finely diced) | 1 small |
| Dried cranberries (unsweetened or reduced sugar) | 1/4 cup |
| Maple syrup or honey | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Nutmeg | Pinch |
| Chopped pecans or walnuts (optional, for topping) | Optional |
Directions:
Preheat your oven to 400°F (200°C). Use a fork to poke holes all over the sweet potatoes, then place them directly on the oven rack. Bake for 45–50 minutes until they’re tender enough to pierce easily.
While they bake, warm the butter or coconut oil in a skillet over medium heat. Add the diced apple and sauté for 3–4 minutes until it softens. Mix in the cranberries, cinnamon, nutmeg, and maple syrup, letting everything cook together for another 2 minutes before removing from heat.
Once the potatoes are cool enough to handle, slice them lengthwise. Gently scoop out most of the flesh, leaving a small layer inside the skins so they keep their shape.
Mash the scooped-out sweet potato in a bowl, then stir in the warm apple-cranberry mixture until the filling is smooth and evenly combined.
Spoon the mixture back into the potato shells. Place them back on a baking sheet and bake for another 10–12 minutes until heated through. Add chopped nuts before the second bake if you want a crunchy topping.
Smart Tips:
Tart apples like Granny Smith add a bright contrast to the natural sweetness.
For extra creaminess, mix in a bit of milk or Greek yogurt before stuffing the potatoes.
These reheat beautifully, making them ideal for meal prep or preparing holiday dishes in advance.
