Description
Enjoy these twice-baked sweet potatoes filled with a cranberry apple mixture. It’s a sweet and savory side dish.
Ingredients
Scale
- 4 sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 apple, peeled and diced
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons maple syrup
- 1 tablespoon butter, melted
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry sweet potatoes. Pierce each several times with a fork.
- Rub sweet potatoes with olive oil, salt, and pepper.
- Bake for 45-60 minutes, or until soft.
- Let potatoes cool slightly. Cut each in half lengthwise.
- Scoop out the flesh, leaving a 1/4 inch border. Place the flesh in a bowl.
- In the bowl with the sweet potato flesh, add apple, cranberries, pecans, maple syrup, melted butter, and cinnamon. Mix well.
- Spoon the mixture back into the sweet potato skins.
- Bake for another 15-20 minutes, or until heated through.
- Serve warm.
Notes
- Adjust sweetness by adding more or less maple syrup to your preference.
- Pecans can be substituted with walnuts.
- For a vegan option, use maple syrup instead of butter.
Nutrition
- Serving Size: 1/2 sweet potato
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 15mg