Description
A sweet and tart side dish featuring sweet potatoes filled with cranberry and apple mixture, baked until tender and golden.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 cup fresh or frozen cranberries
- 1 apple, peeled and diced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter, melted
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub sweet potatoes and pierce with a fork. Bake for 45 minutes or until soft.
- While potatoes bake, combine cranberries, apple, brown sugar, cinnamon, nutmeg, and a pinch of salt in a bowl.
- Once potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh, leaving a thin shell.
- Mash the scooped flesh with melted butter. Fold in the cranberry-apple mixture.
- Spoon the filling back into the potato shells. Place on a baking sheet.
- Bake for another 15 minutes until tops are lightly browned. Serve warm.
Notes
- You can prepare the filling a day ahead and store it in the fridge.
- Use tart apples like Granny Smith for a nice contrast.
- Frozen cranberries work perfectly — no need to thaw first.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 230
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg