Cranberry Apple Twice Baked Sweet Potatoes

$- 4 medium sweet potatoes - 1 cup fresh cranberries, chopped - 1 medium apple, peeled and diced - 1/4 cup maple syrup - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 cup Greek yogurt (or a dairy-free alternative) - 1/8 cup walnuts, chopped (optional) - Salt and pepper to taste - Fresh parsley for garnish (optional) Using fresh ingredients really boosts the flavor. Sweet potatoes are at their best in fall and winter. Cranberries add a tart kick, perfect for the season. Apples also shine when they are fresh. I suggest using tart apples like Granny Smith for a great balance. You can mix things up! Try adding different nuts like pecans or almonds for crunch. Want more sweetness? Add more maple syrup to the filling. You can also swap Greek yogurt for sour cream or even a nut-based yogurt for a dairy-free option. Fresh herbs like thyme or rosemary can add a unique twist to the flavors, making your dish even more exciting. {{ingredient_image_1}} First, you need to bake the sweet potatoes. Preheat your oven to 400°F (200°C). Take four medium sweet potatoes and poke them with a fork. This helps steam escape. Place them on a baking sheet and bake for 45-60 minutes. They are done when they feel soft and a knife slides in easily. While the sweet potatoes bake, you can make the filling. In a small saucepan, combine one cup of chopped cranberries, one peeled and diced apple, and 1/4 cup of maple syrup. Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for flavor. Cook this mixture on medium heat for about 8-10 minutes. The cranberries will burst, and the apples will soften. Once done, remove it from the heat and let it cool a bit. When the sweet potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the flesh into a mixing bowl, but keep some in the skin. Add the cranberry and apple mixture to the sweet potato flesh. Mix in 1/4 cup of Greek yogurt, and season with salt and pepper. You can add more maple syrup if you want it sweeter. Spoon this filling back into the sweet potato skins, making a nice mound. Return them to the oven and bake for another 15-20 minutes. If you want, sprinkle 1/8 cup of chopped walnuts on top during the last 5 minutes for crunch. After baking, let them cool slightly before serving. For the best texture, you want soft sweet potatoes. Bake them until they feel tender. I like to pierce them with a fork before baking. This helps steam escape and keeps the inside fluffy. After baking, let them cool a bit. This makes them easier to handle when scooping out the flesh. Running low on fresh cranberries? You can use dried cranberries instead. They add sweetness and flavor. If you want a different fruit, try pears or peaches. They pair well with sweet potatoes. For Greek yogurt, you can use sour cream or a nut-based yogurt for a dairy-free option. Maple syrup can be swapped with honey if you prefer. To make your dish look nice, use a clean serving plate. Place the sweet potatoes side by side. A sprinkle of fresh parsley adds a pop of color. If you like crunch, top with chopped walnuts. They also add a nice flavor contrast. You can serve them warm for best taste, making your meal inviting and tasty. Pro Tips Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes. The smaller ones tend to be sweeter and have a creamier texture. Customize Your Filling: Feel free to add other ingredients like dried fruits, spices, or nuts to the filling for extra flavor and texture. Make Ahead: You can prepare the sweet potatoes and filling in advance. Simply bake the sweet potatoes, prepare the filling, and then stuff them just before baking for serving. Perfectly Toasted Walnuts: If using walnuts, toast them lightly in the oven or on the stovetop before adding for an enhanced flavor and crunch. {{image_2}} You can boost the flavor of your sweet potatoes. Try adding more spices. A pinch of ginger adds warmth. You can also use allspice for a deeper taste. If you like heat, add a dash of cayenne. These spices mix well with cranberry and apple. Feel free to change the toppings. Instead of walnuts, try pecans or almonds for crunch. You might use dried cranberries or raisins for sweetness. If you want a cheesy flavor, sprinkle some feta or goat cheese on top. These swaps can create new tastes. For a vegan option, swap Greek yogurt for coconut yogurt. This keeps it creamy without dairy. You can also use agave syrup instead of maple syrup. This change keeps the sweetness while being plant-based. Adjust your toppings to match your dietary needs. After enjoying your cranberry apple twice baked sweet potatoes, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. This keeps the flavors fresh and tasty. To reheat, preheat your oven to 350°F (175°C). Place the sweet potatoes on a baking sheet. Heat for about 15-20 minutes, or until warm. You can also microwave them. Just heat in a microwave-safe dish for about 2-3 minutes. Check if they're hot throughout before serving. If you want to freeze them, let the sweet potatoes cool completely. Wrap each one tightly in plastic wrap or foil. Place them in a freezer bag. They can last for up to three months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Yes, you can use frozen cranberries. They work well in this recipe. Just make sure to thaw them first. You might need to cook them a bit longer to get the right texture. Frozen cranberries may be softer than fresh ones, but they still taste great. You can replace Greek yogurt with sour cream or plain yogurt. If you want a dairy-free option, use coconut yogurt or almond yogurt. These substitutes give a creamy texture. Adjust the sweetness if needed, as some alternatives may be sweeter. Check sweet potatoes after 45 minutes by piercing them with a knife. If the knife goes in easily, they are done. If they feel firm, bake for another 5-10 minutes. Properly cooked sweet potatoes should be soft and tender throughout. You now have all the tools to make tasty twice-baked sweet potatoes. We covered the simple ingredients and how fresh choices can uplift your dish. You learned to prep the potatoes and make a delicious filling. I shared tips to get the best texture and ideas for serving. Plus, variations let you explore different flavors and diets. Enjoy your cooking, and don’t fear creativity. Try new things and have fun!$

Cranberry Apple Twice Baked Sweet Potatoes

A delicious and healthy side dish featuring sweet potatoes filled with a mixture of cranberries, apples, and spices.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Course Side Dish

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 medium sweet potatoes
1 cup fresh cranberries, chopped
1 medium apple, peeled and diced
0.25 cup maple syrup
0.5 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 cup Greek yogurt
0.125 cup walnuts, chopped
to taste Salt
to taste Pepper
for garnish Fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until they are tender and easily pierced with a knife.
While the sweet potatoes are baking, prepare the filling. In a small saucepan over medium heat, combine the chopped cranberries, diced apple, maple syrup, cinnamon, and nutmeg. Cook for about 8-10 minutes until the cranberries burst and the apples soften. Remove from the heat and let cool slightly.
When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Once they are cool enough to handle, slice each sweet potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border to keep the skin intact.
Add the cranberries and apple mixture to the sweet potato flesh, along with the Greek yogurt. Mix until well combined, adding salt and pepper to taste. You can adjust sweetness with more maple syrup if desired.
Spoon the filling back into the sweet potato skins, mounding the mixture slightly over the tops.
Return the filled sweet potatoes to the oven and bake for an additional 15-20 minutes, until heated through. If using walnuts, sprinkle them over the tops during the last 5 minutes of baking for a crunchy texture.
Remove from the oven and let cool slightly before serving, garnished with fresh parsley if desired.

Notes

You can use a dairy-free yogurt alternative if desired.

Keyword apple, cranberries, healthy, sweet potatoes, twice baked