Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes is a delightful twist on a classic dish that combines the sweetness of ripe apples and tangy cranberries with the sumptuous flavor of sweet potatoes. This recipe is both hearty and healthy, making it a perfect side dish for family gatherings or a comforting meal at home.
Why You’ll Love This Cranberry Apple Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes bring together a medley of flavors and textures. The natural sweetness of sweet potatoes pairs beautifully with the tartness of cranberries and the crunch of walnuts. The added creaminess from Greek yogurt gives this dish a rich mouthfeel without being overly indulgent. Plus, it’s packed with nutrients and makes for an impressive presentation at the dinner table.
How to Make Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 apple, peeled, cored, and finely chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and prick them all over with a fork.
- Rub the sweet potatoes with olive oil and sprinkle with salt.
- Place the sweet potatoes on a baking sheet and bake in the preheated oven for 45 to 60 minutes, or until they are tender when pierced with a fork.
- While the sweet potatoes are baking, combine the chopped apple, dried cranberries, and walnuts in a small bowl.
- In another bowl, mix together the brown sugar, cinnamon, softened butter, Greek yogurt, and vanilla extract until smooth. Set aside.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Cut each sweet potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of skin and flesh to create a sturdy shell. Place the scooped-out flesh into a large bowl.
- Add the butter mixture to the bowl with the sweet potato flesh and mash with a fork or potato masher until well combined.
- Stir in the apple, cranberry, and walnut mixture into the mashed sweet potato until evenly distributed.
- Spoon the mixture back into the sweet potato shells, mounding the tops.
- Return the filled sweet potato shells to the baking sheet and bake for an additional 15 to 20 minutes, until the tops are golden and slightly crispy.
- Serve warm and enjoy as a sweet, satisfying side dish.
How to Serve Cranberry Apple Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes can be served as a delicious side dish for holidays, barbecues, or family dinners. They pair wonderfully with roasted meats or a seasonal salad. To elevate the dish, consider garnishing with fresh herbs like rosemary or parsley for a colorful finish.
How to Store Cranberry Apple Twice-Baked Sweet Potatoes
You can store leftover cranberry apple twice-baked sweet potatoes in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through. Alternatively, you can microwave them for a quicker option, but be mindful not to overheat as this may affect the texture.
Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes Perfect
- Choose medium-sized sweet potatoes that are firm and smooth for even cooking.
- Feel free to adjust the sweetness by altering the amount of brown sugar to suit your taste preferences.
- You can swap the Greek yogurt for sour cream or cottage cheese if desired.
- For added flavor complexity, add a touch of nutmeg or ginger to the filling mix.
Flavor Variations
- Herbed Variation: Mix in fresh herbs like thyme or sage for an herbal note.
- Spicy Twist: Add a pinch of cayenne pepper or chili powder for some heat.
- Nut-Free Option: Omit the walnuts or replace them with sunflower seeds for crunch without nuts.
Pro Tips for Success
- Use parchment paper on your baking sheet to prevent sticking and make cleanup easier.
- Ensure the sweet potatoes are well-pierced to allow steam to escape, promoting even cooking.
- Let the filling cool slightly before stuffing; this helps maintain their structure during the second bake.
FAQs About Cranberry Apple Twice-Baked Sweet Potatoes
Can I prepare these sweet potatoes in advance?
Absolutely! You can prepare the filling ahead of time and keep it in the fridge for up to a day. Simply bake the sweet potatoes the day of serving for the best texture.
Are these sweet potatoes gluten-free?
Yes, all the ingredients in this recipe are gluten-free. This makes them a perfect side dish for guests with gluten sensitivities.
Can I use fresh cranberries instead of dried?
While you can use fresh cranberries, they are tart, so you may want to adjust the sugar amount to balance the flavors. Additionally, fresh cranberries will require cooking before adding to the filling.
Final Thoughts
Cranberry Apple Twice-Baked Sweet Potatoes is a vibrant, hearty dish that brings joy to any mealtime. Easy to prepare and deliciously satisfying, this recipe will soon become a family favorite. Enjoy the wonderful flavors and nutrition packed into this beautiful side dish!
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients
For the sweet potatoes
- 4 medium medium sweet potatoes Choose firm and smooth sweet potatoes for even cooking.
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the filling
- 1 medium apple, peeled, cored, and finely chopped
- 1/4 cup dried cranberries Using fresh cranberries requires adjusting the sugar.
- 1/4 cup chopped walnuts For a nut-free option, replace with sunflower seeds.
- 2 tablespoons brown sugar Adjust to taste.
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
- 1/4 cup plain Greek yogurt Can substitute with sour cream or cottage cheese.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and prick them all over with a fork.
- Rub the sweet potatoes with olive oil and sprinkle with salt.
- Place the sweet potatoes on a baking sheet and bake for 45 to 60 minutes, or until tender when pierced with a fork.
Filling Preparation
- While the sweet potatoes are baking, combine the chopped apple, dried cranberries, and walnuts in a small bowl.
- In another bowl, mix together the brown sugar, cinnamon, softened butter, Greek yogurt, and vanilla extract until smooth and set aside.
Combination and Second Bake
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes until safe to handle.
- Cut each sweet potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of skin and flesh.
- Place the scooped-out flesh into a large bowl and add the butter mixture, mashing until well combined.
- Stir in the apple, cranberry, and walnut mixture until evenly distributed.
- Spoon the mixture back into the sweet potato shells, mounding the tops.
- Return the filled sweet potato shells to the baking sheet and bake for an additional 15 to 20 minutes, until the tops are golden and slightly crispy.
- Serve warm.
