Cranberry Apple Twice-Baked Sweet Potatoes Recipe
These Cranberry Apple Twice-Baked Sweet Potatoes combine the natural sweetness of roasted sweet potatoes with a warmly spiced apple, cranberry, and pecan filling. Perfect as a comforting side dish or a light vegetarian meal, this recipe infuses autumnal flavors with a delightful texture contrast between tender sweet potatoes and crunchy pecans.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Apple-Cranberry Filling
- 2 medium apples, peeled, cored, and diced into 1-inch cubes
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Scrub and thoroughly dry the sweet potatoes, then prick them all over with a fork to allow steam to escape during roasting.
- Roast Sweet Potatoes: Place the sweet potatoes in a baking dish and roast for 40-45 minutes until they become very tender and easily pierced with a fork.
- Cook Filling: While the potatoes roast, melt the butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, cinnamon, nutmeg, and coconut sugar. Sauté for several minutes, stirring occasionally, until the apples soften.
- Add Pecans: Stir in the chopped pecans and sauté briefly to combine all filling ingredients and toast the nuts lightly.
- Prepare Potatoes for Filling: Once roasted, carefully split each sweet potato open lengthwise and fluff the insides with a fork to create space for the filling.
- Fill and Bake Again: Spoon generous portions of the apple-cranberry-pecan filling onto each sweet potato half. Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes at 425°F to warm through and create a bubbly topping.
- Serve Warm: Remove from the oven and serve immediately to enjoy the comforting, cozy flavors at their best.
Notes
- You can substitute brown sugar if coconut sugar is not available.
- For a vegan version, replace butter with coconut oil or a plant-based butter substitute.
- Sweet potatoes can vary in size; adjust cooking time accordingly to ensure they are fully tender.
- To save time, prepare the apple-cranberry filling while sweet potatoes are roasting.
- Serve as a side dish with roasted meats or as a standalone vegetarian meal.
Nutrition
- Serving Size: 1 stuffed half sweet potato
- Calories: 230
- Sugar: 18g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: twice baked sweet potatoes, cranberry apple sweet potatoes, autumn side dish, vegetarian sweet potatoes, cranberry pecan recipe
