Description
Cranberry apple twice-baked sweet potatoes are tender roasted sweet potatoes stuffed with a warmly spiced cranberry-apple filling and topped with crunchy pecans perfect as a festive, naturally sweet side for Thanksgiving or holiday meals. Easily made vegan or nut-free.
Ingredients
– 2 medium sweet potatoes
– 2 tbsp unsalted butter (or plant-based alternative)
– 2 medium apples (e.g., Honeycrisp or Fuji), peeled, cored, and diced into 1-inch cubes
– ½ cup dried cranberries
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– 3 tbsp coconut sugar or brown sugar
– ¼ cup chopped pecans (or walnuts/sunflower seeds)
Instructions
– 2 medium sweet potatoes
– 2 tbsp unsalted butter (or plant-based alternative)
– 2 medium apples (e.g., Honeycrisp or Fuji), peeled, cored, and diced into 1-inch cubes
– ½ cup dried cranberries
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– 3 tbsp coconut sugar or brown sugar
– ¼ cup chopped pecans (or walnuts/sunflower seeds)
Notes
- Preheat oven to 425°F (220°C).
- Scrub sweet potatoes and prick all over with a fork. Place in a baking dish.
- Roast for 40–45 minutes, until very tender when pierced. Let cool slightly.
- Meanwhile, melt butter in a skillet over medium-high heat.
- Add apples, cranberries, cinnamon, nutmeg, and sugar. Sauté 5–7 minutes, until apples are tender.
- Stir in pecans; cook 1 more minute. Remove from heat.
- Slice each sweet potato lengthwise and fluff the insides with a fork.
- Divide cranberry-apple mixture evenly among the sweet potatoes, mounding it on top.
- Return to oven and bake for 10 minutes, until filling is hot and bubbly.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American (Holiday-inspired)
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: ~320
- Sugar: 28g (mostly natural from fruit)
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 58g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 15mg