Description
Indulge in the irresistible combination of sweet potatoes, cranberries, and apples in this quick and easy twice-baked dish. Perfect for Thanksgiving, Christmas, or any cozy gathering.
Ingredients
– 4 medium sweet potatoes
– 1/2 cup fresh or frozen cranberries
– 1 apple, peeled, cored, and diced
– 2 tablespoons unsalted butter, softened
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley (optional)
Instructions
1. 1. Preheat the oven to 400°F. Pierce the sweet potatoes several times with a fork and bake for 45-55 minutes, until tender when pierced with a fork.
2. 2. Let the potatoes cool for 10 minutes, then cut them in half lengthwise. Scoop the flesh into a bowl, leaving about 1/4 inch of potato in the skins.
3. 3. Add the butter, brown sugar, cinnamon, nutmeg, salt, and pepper to the potato flesh and mash until smooth.
4. 4. Fold in the cranberries and diced apple.
5. 5. Spoon the mixture back into the potato skins, mounding it slightly.
6. 6. Return the stuffed potato halves to the baking sheet and bake for an additional 15-20 minutes, until heated through.
7. 7. Garnish with chopped parsley, if desired. Serve hot.
Notes
For a variation, try using different types of apples or adding a sprinkle of chopped pecans or walnuts on top.
- Prep Time: 15
- Cook Time: 55
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American