Cranberry Apple Twice-Baked Sweet (Print-Friendly Version)
Classic Thanksgiving flavors shine with sweet potatoes twice-baked and topped with apples, dried cranberries, and pecans. Cozy spices create a comforting fall side dish, ideal for gatherings or holiday tables—definitely one to keep handy.
# Ingredients You’ll Need:
→ Base
01 -
2 medium sweet potatoes
→ Filling
02 -
2 tablespoons unsalted butter
03 -
2 medium apples, peeled, cored, and diced into 1-inch cubes
04 -
1/2 cup dried cranberries
05 -
1/2 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
3 tablespoons coconut sugar or brown sugar
08 -
1/4 cup chopped pecans
# How to Make It:
01 -
Preheat oven to 425°F (218°C). Scrub sweet potatoes and dry thoroughly. Place in a baking dish, pierce each potato several times with a fork, and roast for 40 to 45 minutes or until fork tender.
02 -
While sweet potatoes bake, melt butter in a medium skillet over medium-high heat. Add diced apples, dried cranberries, ground cinnamon, ground nutmeg, and sugar. Sauté, stirring occasionally, for 4 to 6 minutes until apples are soft. Add chopped pecans and cook for 1 minute more to incorporate.
03 -
Slice open roasted sweet potatoes lengthwise and gently fluff the interior with a fork. Evenly fill each potato with the apple-cranberry mixture. Return to oven and bake at 425°F (218°C) for an additional 10 minutes, until filling is hot and bubbly. Serve warm.
# Extra Suggestions:
01 -
For best texture, select sweet potatoes similar in size to ensure even baking.