Description
Indulge in the warm, comforting flavors of Cranberry Apple Twice-Baked Sweet Potatoes. Tender sweet potatoes are filled with a luscious cranberry-apple compote and baked to perfection, creating a stunning and delicious side dish or main course.
Ingredients
– 4 medium sweet potatoes
– 1/2 cup fresh cranberries
– 1 large Honeycrisp apple, peeled, cored, and diced
– 2 tablespoons unsalted butter
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup chopped pecans (optional)
– Salt and pepper to taste
Instructions
1. – Preheat the oven to 400°F.
2. – Bake the sweet potatoes for 45-60 minutes, until tender when pierced with a fork.
3. – Allow the sweet potatoes to cool slightly, then cut them in half lengthwise.
4. – Scoop the flesh into a medium bowl, leaving about 1/4 inch of flesh in the skins.
5. – In a small saucepan, combine the cranberries, apple, butter, brown sugar, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the cranberries have burst and the mixture is thickened, about 10 minutes.
6. – Add the cranberry-apple mixture to the sweet potato flesh and mash together until well combined.
7. – Spoon the sweet potato mixture back into the skins, then return the twice-baked potatoes to the oven.
8. – Bake for an additional 15-20 minutes, until heated through.
9. – Top with chopped pecans, if desired. Season with salt and pepper to taste.
Notes
These Cranberry Apple Twice-Baked Sweet Potatoes can be made ahead of time and reheated before serving. They also make a great vegetarian main course when paired with a salad or roasted vegetables.
- Prep Time: 15
- Cook Time: 45
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: American