Delicious Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 large apple diced
- 1/2 cup pecans chopped
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork.
- Bake the sweet potatoes for about 45-50 minutes.
- While the sweet potatoes bake, prepare the cranberry-apple filling.
- In a saucepan, combine cranberries, diced apple, maple syrup, cinnamon, and a pinch of salt.
- Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes.
- Remove the sweet potatoes from the oven and let cool slightly.
- Carefully scoop out the insides of the sweet potatoes, leaving a thin layer of flesh.
- Mix the scooped sweet potato flesh with the cranberry-apple filling.
- Spoon the mixture back into the sweet potato skins.
- Top with chopped pecans.
- Bake for an additional 15-20 minutes.
- Serve warm and enjoy your dish.