Description
A delightful twist on classic twice-baked potatoes, blending sweet and creamy sweet potatoes with tart cranberries and crunchy apples.
Ingredients
- 4 medium-sized sweet potatoes
- 1 cup fresh cranberries (or frozen)
- 2 medium apples (Granny Smith or Honeycrisp), chopped
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Thoroughly wash the sweet potatoes and pierce them several times using a fork.
- Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender.
- Allow the sweet potatoes to cool slightly, then cut them in half lengthwise and scoop out the insides into a mixing bowl.
- In the mixing bowl, mash the sweet potato flesh and add cranberries, chopped apples, brown sugar, cinnamon, butter, and salt. Mix until combined.
- Spoon the mixture back into the sweet potato skins, mounding slightly on top.
- Return the filled sweet potatoes to the oven and bake for another 15-20 minutes until heated through and slightly golden on top.
Notes
Allow the sweet potatoes to cool slightly before scooping for easier handling. Consider adding nuts for extra flavor and crunch.