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Cranberry Apple Twice-Baked Sweet Potatoes Delight

Cranberry Apple Twice-Baked Sweet Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes
  • 1 cup fresh cranberries
  • 1 large apple diced (such as Granny Smith or Honeycrisp)
  • 1/2 cup pecans chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/4 cup maple syrup
  • 1/2 cup cream cheese optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Wash and prick the sweet potatoes with a fork, then place them on a baking sheet.
  3. Bake sweet potatoes for 45-60 minutes, or until tender.
  4. While the sweet potatoes are baking, prepare the filling. In a pan, combine cranberries, diced apple, pecans, maple syrup, cinnamon, nutmeg, salt, and pepper.
  5. Once the sweet potatoes have cooled, slice them in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer intact.
  6. Mash the sweet potato flesh with the prepared cranberry-apple mixture and cream cheese if using.
  7. Spoon the mixture back into the sweet potato skins and place them on a baking dish.
  8. Bake the filled sweet potatoes for an additional 20-25 minutes, until heated through.
  9. Remove from the oven, let cool slightly, and serve warm.