Cranberry Apple Twice-Baked Sweet Potatoes
A delightful combination of creamy sweet potatoes, tart cranberries, and sweet apples that make a nutritious and delicious family-friendly dish.
Ingredients
Main Ingredients
- 4 medium-sized sweet potatoes Look for firm, smooth-skinned
- 1 cup fresh cranberries
- 1 sweet apple chopped (such as Honeycrisp or Fuji)
- 2 tablespoons maple syrup Adjust sweetness to taste
- 1 teaspoon cinnamon
- ½ cup Greek yogurt or dairy-free yogurt
- ½ teaspoon salt
- ¼ cup chopped walnuts or pecans Optional topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and prick them with a fork. Place them on a baking sheet and bake in the preheated oven for about 45 minutes, or until they are tender.
- While the sweet potatoes are baking, rinse and chop the cranberries and apples. In a bowl, mix the cranberries, chopped apple, maple syrup, and a sprinkle of cinnamon.
- Once the sweet potatoes are baked, remove them from the oven and let them cool for about 10 minutes so you can handle them safely.
Twice Baking
- Carefully cut each sweet potato in half lengthwise. Scoop out most of the flesh into a mixing bowl, leaving a small border in the skins.
- In the bowl with the sweet potato flesh, add the cranberries and apple mixture, Greek yogurt, and salt. Mash everything together until well combined.
- Spoon the mixture back into the sweet potato skins and top with chopped walnuts or pecans, if using. Return to the oven and bake for another 15 minutes.
Serving
- Once they are piping hot, take them out of the oven and let them sit for a few minutes. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven to enjoy again.