Ultimate Cranberry Apple TwiceBaked Sweet Potatoes Recipe
Author:admin
Total Time:1 hour 45 minutes
Yield:4 servings 1x
Description
Cranberry Apple twist on twicebaked sweet potatoes bold flavor quick prep familyfriendly dish for holiday tables mealprep ready in minutes
Ingredients
Scale
4 medium sweet potatoes, scrubbed clean and dried
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 cup apples, diced
1/2 cup fresh cranberries
1/4 cup pure maple syrup or honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional)
1/2 cup chopped walnuts or pecans
1/4 cup rolled oats (optional)
2 tablespoons butter or coconut oil
1/2 cup plain Greek yogurt or cream cheese
1 teaspoon lemon juice (optional)
Fresh parsley or chives for garnish (optional)
Instructions
Preheat your oven to 400°F (205°C). Scrub the sweet potatoes clean, then rub each with a little olive oil and a pinch of salt. Place on a parchment-lined baking sheet and roast until the flesh is tender when pierced with a knife, about 45–60 minutes.
When the potatoes are finished, let them cool briefly, then cut them in half lengthwise. Scoop out the flesh into a large bowl, leaving about a 1/4-inch wall around the skin. Mash the potato flesh with the Greek yogurt (or cream cheese), 1/4 teaspoon salt, and pepper to taste.
Fold half of the cranberry-apple mixture into the mashed potato for a marbled, fruity sweetness. Spoon the remaining filling into the potato skins, mounding slightly to create a generous topping. Sprinkle with oats and chopped nuts, then dot with the remaining butter.
Bake the filled potatoes on the sheet for 15–20 minutes, until heated through and the tops are golden. If you like a bit more color, crank the broiler for 1–2 minutes at the end, watching carefully so they don’t burn. Let them rest for 5 minutes before serving.
