Description
Cranberry Apple Twice-Baked Sweet Potatoes are a festive and healthy side dish. They combine roasted apples, tart cranberries, and creamy mashed sweet potatoes. This recipe is perfect for Thanksgiving and fall gatherings. It offers cozy seasonal flavors, is easy to prepare, and beautifully presented.
Ingredients
Scale
- 2 medium sweet potatoes, scrubbed clean
- 1 tablespoon unsalted vegan butter (or dairy-free spread)
- 1 small apple (such as Honeycrisp), diced
- 1/2 teaspoon ground cinnamon
- 2 tablespoons dried cranberries
- 1 tablespoon maple syrup
- Pinch of salt
- Optional toppings: chopped pecans, drizzle of maple syrup, or a sprinkle of nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and pierce the sweet potatoes a few times with a fork.
- Roast the sweet potatoes for 40–45 minutes, or until they are soft and easily pierced with a knife.
- While the potatoes bake, prepare the filling. In a small skillet over medium heat, melt the vegan butter. Add the diced apples and cook for about 5 minutes, stirring occasionally, until slightly softened.
- Stir in the cinnamon, dried cranberries, maple syrup, and a pinch of salt. Simmer for 2–3 more minutes, then remove from heat.
- Once the sweet potatoes are cool enough to handle, slice them lengthwise. Gently scoop out the flesh, leaving a thin layer in the skins.
- Place the scooped flesh in a bowl and mash until smooth. Fold in the apple-cranberry mixture until well combined.
- Spoon the filling back into the sweet potato skins.
- Return the filled potatoes to the oven and bake for another 10–15 minutes, until heated through and lightly golden on top.
- Serve warm, optionally garnished with chopped pecans or an extra drizzle of maple syrup.
Notes
- Choose firm, evenly sized sweet potatoes for even cooking.
- Use tart apples like Granny Smith for better balance.
- Avoid over-mixing the filling to maintain a light texture.
- You can make this ahead by completing the first bake and filling; refrigerate before the second bake.
- Freeze unbaked stuffed potatoes for up to one month for convenient meal prep.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish, Fall Recipes, Thanksgiving Recipes
- Method: Baked, Twice-Baked
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg