Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up of a beautifully plated twice-baked sweet potato topped with vibrant red cranberries, golden baked apple slices, and a sprinkle of chopped nuts. The sweet potato shell is golden brown with a slightly crispy edge, filled with a creamy, orange-hued filling mixed with cranberry and apple chunks. The dish is garnished with fresh herbs and displayed on a rustic white plate with a colorful festive tablecloth in the background.

Irresistible Cranberry Apple Twice-Baked Sweet Potatoes – A Healthy Delight!

  • Author: Maria
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Discover the delicious and healthy Irresistible Cranberry Apple Twice-Baked Sweet Potatoes! Perfect for festive occasions like Thanksgiving and Christmas, this vibrant side dish combines sweet potatoes with tart cranberries and crisp apples for a nutritious and flavorful treat everyone will love.

Ingredients

Scale
  • 4 large sweet potatoes
  • 1 cup fresh cranberries
  • 2 ripe apples (preferably Fuji or Honeycrisp)
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter or coconut oil
  • Optional toppings: chopped walnuts, fresh parsley, or a drizzle of Greek yogurt

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes, then bake on the rack for 45-50 minutes until tender. Let cool, then cut in half lengthwise and scoop out most of the flesh, leaving a border.
  2. In a bowl, mash the sweet potato flesh with honey or maple syrup, cinnamon, nutmeg, and salt until smooth.
  3. In a small saucepan, cook cranberries and chopped apples with a splash of water until cranberries burst and apples soften. Mix this fruit compote into the mashed sweet potatoes.
  4. Spoon the mixture back into the sweet potato shells. Top with optional chopped walnuts or fresh parsley.
  5. Place on a baking sheet and bake for an additional 15 minutes to meld flavors and caramelize tops.
  6. Serve warm, garnished with Greek yogurt or extra cranberries, and optional herbs for a festive presentation.

Notes

  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • Reheat in the microwave or re-bake at 350°F (175°C) for 10 minutes.
  • Can be frozen after stuffing, but avoid freezing the shells to maintain shape.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 250 kcal Kcal
  • Sugar: 15 g
  • Sodium: 120 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 6 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipeswonders.com/irresistible-cranberry-apple-twice-baked-sweet-potatoes-a-healthy-delight/