Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 1 large apple peeled and diced
- 1/2 cup Greek yogurt
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- Salt and pepper to taste
- 1/4 cup chopped pecans optional
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prick the sweet potatoes with a fork.
- Place the sweet potatoes on a baking sheet and bake for 45–60 minutes.
- While the sweet potatoes are baking, prepare the cranberry-apple mixture.
- In a saucepan, combine cranberries, diced apple, and maple syrup over medium heat.
- Cook for about 10 minutes until the cranberries have burst and the apples are tender.
- Remove the sweet potatoes from the oven and let them cool slightly.
- Slice the sweet potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
- Mash the sweet potato flesh and combine it with the cranberry-apple mixture and Greek yogurt.
- Season with cinnamon, salt, and pepper to taste.
- Spoon the mixture back into the sweet potato skins and top with pecans if using.
- Return the stuffed sweet potatoes to the oven and bake for another 15–20 minutes.
- Remove from the oven, allow to cool slightly, and enjoy!