Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients:
4 medium sweet potatoes
1 tablespoon olive oil
1/2 cup dried cranberries
1 large apple, peeled, cored, and diced
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt to taste
1/4 cup chopped pecans optional for garnish
Directions:
Bake the Sweet Potatoes: Preheat your oven to 400F 200C. Prick the sweet potatoes all over with a fork, then rub them with olive oil. Place them on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool slightly.
Prepare the Filling: While the sweet potatoes cool, in a medium bowl, combine the dried cranberries, diced apple, maple syrup, cinnamon, nutmeg, ginger, and a pinch of salt. Stir everything together until well combined.
Scoop and Mix: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer of sweet potato to keep the skins intact. Place the scooped-out sweet potato in a bowl.
Mash the Sweet Potato: Mash the sweet potato flesh with a fork until smooth. Stir in the cranberry-apple mixture until fully combined.
Refill the Sweet Potatoes: Spoon the cranberry-apple filling back into the sweet potato skins, mounding it up slightly. Place the filled sweet potatoes back on the baking sheet.
Bake Again: Return the sweet potatoes to the oven and bake for an additional 10-15 minutes, until the filling is heated through and slightly golden on top.
Serve: Optionally, sprinkle the twice-baked sweet potatoes with chopped pecans before serving for extra crunch. Serve warm and enjoy!
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes
Kcal: 230 kcal per serving Servings: 8 servings