Description
A delightful dish combining sweet potatoes, tart cranberries, and sautéed apples, perfect for autumn gatherings.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup cranberries
- 1 apple, diced
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Butter or olive oil (for sautéing)
Instructions
- Preheat the oven to 400°F (200°C).
- Bake the sweet potatoes for 45-60 minutes until fork-tender.
- Sauté the diced apples in a skillet with butter or olive oil for about 5 minutes.
- Stir in the cranberries, cinnamon, and nutmeg; cook for another 3-4 minutes.
- Cool the baked sweet potatoes slightly, then slice in half and scoop out the flesh.
- Combine the sweet potato flesh with the apple-cranberry mixture and maple syrup until creamy.
- Stuff the mixture back into the sweet potato skins.
- Return to the oven and bake for an additional 20 minutes until crispy on top.
Notes
These twice-baked sweet potatoes can be made ahead of time. Refrigerate before the final bake.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 5mg