Description
A delightful holiday side dish featuring sweet potatoes baked twice with cranberries and apples for a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 4 large sweet potatoes
- 1 cup fresh cranberries
- 2 medium apples, diced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork, then bake for 45-60 minutes until tender.
- Allow potatoes to cool slightly, then cut in half and scoop out the flesh into a bowl, leaving a thin layer inside the skins.
- In the bowl, mash the sweet potato flesh and mix in cranberries, diced apples, brown sugar, cinnamon, melted butter, and salt.
- Spoon the mixture back into the potato skins and place them on a baking sheet.
- Bake for an additional 15-20 minutes until heated through and slightly golden.
Notes
For a vegan version, substitute butter with coconut oil. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 6g
- Carbohydrates: 55g
- Protein: 3g