Print
Description
Enjoy these cranberry apple twice-baked sweet potatoes. They are easy to make and perfect for a family meal or holiday side dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped apples
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons maple syrup
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry sweet potatoes. Pierce each several times with a fork.
- Rub sweet potatoes with olive oil, salt, and pepper.
- Bake for 45-60 minutes, or until soft.
- Let sweet potatoes cool slightly. Cut in half lengthwise and scoop out the flesh, leaving a 1/4-inch border.
- In a bowl, mash the sweet potato flesh with apples, cranberries, pecans, maple syrup, and melted butter.
- Spoon the mixture back into the sweet potato skins.
- Return to the oven and bake for another 15-20 minutes, or until heated through and slightly browned.
- Serve warm.
Notes
- You can substitute walnuts for pecans.
- Add a pinch of cinnamon for extra flavor.
- For a creamier filling, add a tablespoon of cream cheese.
Nutrition
- Serving Size: 1/2 sweet potato
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 15mg