Description
Cranberry Apple Twice-Baked Sweet Potatoes with a sweet and savory twist. Perfect for fall, featuring cranberries, apples, and comforting spices.
Ingredients
Scale
- 4 medium sweet potatoes (about 10–12 ounces each)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon kosher salt (5 g)
- 3 tablespoons butter, softened (42 g)
- 2 tablespoons maple syrup (30 ml)
- ¼ teaspoon cinnamon (1 g)
- ⅛ teaspoon nutmeg (0.5 g)
- 1 cup fresh cranberries (100 g)
- 1 medium honeycrisp or granny smith apple, diced (about 1 cup/125 g)
- 3 tablespoons brown sugar (40 g)
- 1 tablespoon orange zest (from 1 medium orange)
- 2 tablespoons orange juice (30 ml)
- ½ cup chopped pecans (55 g)
- 2 tablespoons brown sugar (25 g)
- 2 tablespoons cold butter, cubed (28 g)
- ½ teaspoon cinnamon (2 g)
- Pinch of salt
Instructions
- Step 1: Prepare and First-Bake the Sweet Potatoes Preheat your oven to 400°F (200°C). Thoroughly wash the sweet potatoes, pat them dry, and pierce each several times with a fork. Rub the potatoes with olive oil and sprinkle with kosher salt. Place directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake for 45-60 minutes until the potatoes are completely tender when pierced with a knife. The skin should be slightly crispy while the interior is soft.
- Step 2: Prepare the Cranberry-Apple Filling While the potatoes bake, combine the cranberries, diced apple, brown sugar, orange zest, and orange juice in a small saucepan. Bring to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally. The cranberries will begin to pop and release their juices, and the apples will soften slightly but maintain some texture. Remove from heat and set aside.
- Step 3: Prepare the Topping In a small bowl, combine the chopped pecans, brown sugar, cold butter cubes, cinnamon, and salt. Use your fingertips to work the butter into the mixture until it resembles coarse crumbs. Refrigerate until ready to use.
- Step 4: Scoop and Mix the Sweet Potato Filling Once the potatoes are baked and cool enough to handle, cut each one in half lengthwise. Carefully scoop out the flesh, leaving about ¼-inch of sweet potato attached to the skin to help maintain the structure. Place the scooped flesh in a mixing bowl and add the softened butter, maple syrup, cinnamon, and nutmeg. Use a hand mixer to whip until smooth and creamy.
- Step 5: Assemble and Second-Bake Reduce the oven temperature to 375°F (190°C). Fold half of the cranberry-apple mixture into the whipped sweet potato filling. Spoon this combined filling back into the sweet potato skins. Top each with the remaining cranberry-apple mixture, then sprinkle generously with the pecan topping. Place the stuffed potato halves on a baking sheet and bake for 15-20 minutes, until the topping is golden brown and crispy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320
- Sugar: 20g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg