Description

Delicious Cranberry Apple Twice-Baked Sweet Potatoes bring a delightful twist to traditional comfort food. This recipe showcases the natural sweetness of apples and cranberries, perfectly complemented by the creamy texture of sweet potatoes. Ideal for busy weeknights or festive gatherings, these twice-baked treats are not only easy to prepare but also packed with nutrients. Each bite offers a warm, inviting flavor that your family and friends will love.

Ingredients

Scale

2 medium sweet potatoes
2 tablespoons butter (or coconut oil for vegan option)
2 medium apples (peeled, cored, and diced)
1/2 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons coconut sugar
1/4 cup chopped pecans

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Instructions

Preheat oven to 425°F (220°C). Scrub sweet potatoes and prick with a fork. Roast for 40-45 minutes until tender.
While the sweet potatoes roast, melt butter in a skillet over medium-high heat. Add diced apples, cranberries, cinnamon, nutmeg, and coconut sugar; sauté until apples soften (about 5 minutes). Stir in pecans and sauté for another minute.
Once sweet potatoes are roasted, split them open and fluff insides with a fork. Fill each potato with the apple-cranberry mixture. Return to the oven for an additional 10 minutes until bubbly.

Nutrition

Serving Size: 1 stuffed sweet potato (approximately 200g)
Calories: 350
Sugar: 15g
Sodium: 60mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 8g
Protein: 5g
Cholesterol: 30mg