Description
A festive and comforting side dish featuring sweet potatoes baked until tender, then mashed with tart apples and cranberries, and baked again with a buttery crumble topping.
Ingredients
- 4 medium sweet potatoes
- 1 large apple, peeled and diced
- 1 cup fresh or frozen cranberries
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
- 1/4 cup rolled oats
- 2 tablespoons all-purpose flour
- 2 tablespoons cold butter, cut into small pieces
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-50 minutes, until tender. Let cool slightly.
- Reduce oven temperature to 375°F (190°C). Cut each sweet potato in half lengthwise. Scoop out flesh into a large bowl, leaving a thin shell. Place shells on a baking sheet.
- Mash the sweet potato flesh. Stir in diced apple, cranberries, melted butter, brown sugar, cinnamon, nutmeg, and salt until well combined.
- Spoon the mixture back into the sweet potato shells.
- In a small bowl, combine pecans, oats, flour, and cold butter. Mix with your fingers until crumbly. Sprinkle over the filled sweet potatoes.
- Bake for 20-25 minutes, until topping is golden and filling is heated through. Serve warm.
Notes
You can customize the seasonings to taste. If using dried cranberries, reduce sugar slightly. For a vegan version, use plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Side Dish
- Cuisine: American