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- 4 medium sweet potatoes Sweet potatoes are the star of this dish. They bring a natural sweetness and creamy texture. Choose medium-sized ones for even cooking. - 1 cup fresh cranberries, coarsely chopped - 1 medium apple, peeled and diced into small cubes - 1/4 cup pure maple syrup - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup Greek yogurt (or a dairy-free option) - Salt and freshly ground black pepper to taste The filling blends tart cranberries with sweet apples. Maple syrup adds depth, while spices like cinnamon and nutmeg enhance the flavor. Greek yogurt makes the filling creamy and rich. - 1/8 cup walnuts, coarsely chopped - Fresh parsley, chopped Walnuts add a nice crunch, while parsley brings freshness and color. Use these garnishes to elevate the dish's look and taste. {{ingredient_image_2}} First, I preheat the oven to 400°F (200°C). Rinse the sweet potatoes well under cold water. Next, I pierce each potato several times using a fork. This helps steam escape while they bake. I place the sweet potatoes on a baking sheet lined with parchment paper. This makes for easy cleanup later. I bake the sweet potatoes for 45 to 60 minutes. They are done when they feel tender and a knife easily goes through them. Once baked, I let them cool for about 5 minutes. While the sweet potatoes bake, I focus on the filling. In a medium saucepan, I combine 1 cup of chopped cranberries, 1 diced apple, and 1/4 cup of pure maple syrup. I also add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg for flavor. I cook this mixture over medium heat for about 8 to 10 minutes. I stir occasionally until the cranberries burst and the apple cubes soften. Once ready, I take the saucepan off the heat and let the filling cool for a moment. When the sweet potatoes cool enough to handle, I slice each one in half lengthwise. I scoop out the flesh carefully and place it in a mixing bowl. I leave about a 1/4-inch border of flesh to keep the skins sturdy. To the bowl, I add the warm cranberry and apple mixture along with 1/4 cup of Greek yogurt. I mix everything until it is creamy and well combined. I season it with salt and black pepper to taste. If I want a sweeter filling, I can add more maple syrup. Next, I spoon the filling back into the sweet potato skins. I mound the mixture slightly over the tops for a nice look. I return the stuffed sweet potatoes to the oven for an additional 15 to 20 minutes. They are ready when heated through. If I choose to use walnuts, I sprinkle them over the tops during the last 5 minutes of baking. After they are done, I take the sweet potatoes out of the oven. I let them cool for a moment before serving them. If desired, I garnish with freshly chopped parsley for color and freshness. When picking sweet potatoes, look for firm ones. They should feel heavy for their size. Choose those with smooth skin and no dark spots. You want medium sweet potatoes for this recipe. They cook evenly and hold the filling well. Spices bring your dish to life! Ground cinnamon and nutmeg are key here. They add warmth and depth. You can also try adding ginger for a little zing. A pinch of salt brings out all the flavors. Don't forget to taste as you go. Adjust to your liking for the best result. This recipe is easy to make vegetarian or vegan. Just swap Greek yogurt for a dairy-free option. Coconut yogurt works well and adds creaminess. You can also use almond or soy yogurt. For a vegan sweetener, maple syrup is perfect. This way, everyone can enjoy the dish! Pro Tips Choose the Right Sweet Potatoes: Look for sweet potatoes that are firm and have smooth skin. Avoid those with soft spots or blemishes. Enhance Flavor with Spices: Don’t hesitate to experiment with additional spices like ginger or cloves to elevate the flavor profile of the filling. Make Ahead: You can prepare the sweet potato filling in advance and store it in the refrigerator. Just stuff the skins and bake when ready to serve. Garnish for Presentation: A sprinkle of pomegranate seeds or a drizzle of balsamic glaze can add a festive touch and enhance the visual appeal of your dish. {{image_4}} You can switch up the fruit in this dish. Try pears for a unique twist. Their soft texture and sweet flavor blend well with the sweet potatoes. You can also use dried fruits like apricots or raisins. These add chewiness and a new taste dimension. Just chop them up small to mix well. Maple syrup gives a nice flavor, but other sweeteners work too. Honey or agave syrup can replace it. Each option brings its own sweetness and taste. For a low-calorie choice, consider stevia or monk fruit. These sweeteners can help you enjoy this dish without much sugar. To make your dish more filling, add protein. You can mix in cooked chicken or turkey for a savory twist. For a plant-based option, try black beans or lentils. These provide protein and add a hearty texture. Greek yogurt is already in the recipe, but you can add more for extra creaminess. Store your Cranberry Apple Twice Baked Sweet Potatoes in the fridge. Place them in an airtight container. They will stay fresh for about 3-5 days. Before storing, let them cool completely. This helps prevent extra moisture. You can freeze these sweet potatoes for later use. Wrap each one tightly in plastic wrap. Then, place them in a freezer bag or container. They can last in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Remove the sweet potatoes from the fridge or freezer. If frozen, thaw them first. Place them in a baking dish and cover with foil. Bake for about 20-25 minutes until heated through. You can also microwave them for 2-3 minutes. Just make sure they are warm all the way through. Enjoy them hot for the best taste! Yes, you can use canned cranberries. However, fresh cranberries have a bright flavor. Canned cranberries may be sweeter. If you use them, reduce the maple syrup to balance the sweetness. Sweet potatoes are done when they feel soft. You can check by poking them with a fork. If the fork goes in easily, they are ready. They should also have a nice, sweet aroma. These sweet potatoes pair well with roasted turkey or chicken. They also go great with green salads and steamed veggies. For a hearty meal, serve them with quinoa or wild rice. You learned how to create tasty Cranberry Apple Twice Baked Sweet Potatoes. We covered the key ingredients, prepping the sweet potatoes, and making the filling. Tips like choosing the right sweet potatoes and flavoring with spices help you. Variations let you try different fruits and sweeteners. Remember to store leftovers properly for future meals. Enjoy your cooking journey, and don't hesitate to experiment with flavors! This dish offers a fresh twist on a classic favorite.

Cranberry Apple Twice Baked Sweet Potatoes

A delicious and healthy side dish featuring sweet potatoes filled with a mixture of cranberries, apples, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 1 cup fresh cranberries, coarsely chopped
  • 1 medium apple, peeled and diced into small cubes
  • 1 4 cup pure maple syrup
  • 1 2 teaspoon ground cinnamon
  • 1 4 teaspoon ground nutmeg
  • 1 4 cup Greek yogurt
  • 1 8 cup walnuts, coarsely chopped (optional for garnish)
  • to taste Salt and freshly ground black pepper
  • to taste Fresh parsley, chopped, for garnish (optional)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • Rinse the sweet potatoes under cold water and pierce them several times with a fork to allow steam to escape during baking. Place the sweet potatoes on a baking sheet lined with parchment paper for easy cleanup. Bake them for 45-60 minutes, or until they are tender and easily pierced with a knife.
  • While the sweet potatoes are baking, prepare the flavorful filling. In a medium saucepan over medium heat, combine the chopped cranberries, diced apple, maple syrup, ground cinnamon, and ground nutmeg. Cook this mixture for about 8-10 minutes, stirring occasionally, until the cranberries have burst and the apple cubes have softened. Remove the saucepan from the heat and allow the filling to cool slightly.
  • Once the sweet potatoes are done baking, remove them from the oven and let them cool for about 5 minutes. When they are cool enough to handle, slice each sweet potato in half lengthwise. Using a spoon, carefully scoop out the flesh, placing it into a mixing bowl while leaving about a 1/4-inch border of sweet potato flesh inside the skins to maintain their structural integrity.
  • To the bowl with the sweet potato flesh, add the warm cranberry and apple mixture along with the Greek yogurt. Stir everything together until it is well combined and creamy, seasoning with salt and freshly ground black pepper to taste. If you prefer a sweeter filling, feel free to add more maple syrup at this stage.
  • Spoon the luscious filling back into each of the sweet potato skins, making sure to mound the mixture slightly over the tops for an appealing presentation.
  • Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until they are thoroughly heated. If you’re using walnuts, sprinkle them over the tops of the sweet potatoes during the last 5 minutes of baking to add a delightful crunch.
  • Once they are finished baking, remove the sweet potatoes from the oven and allow them to cool for a moment before serving. Garnish with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Notes

Feel free to use a dairy-free yogurt alternative if desired.
Keyword apple, cranberries, sweet potatoes, twice baked