Description
A festive and comforting twist on twice-baked potatoes, featuring sweet potatoes loaded with a savory-sweet filling of sautéed apples, tart cranberries, and warm spices. Perfect for holiday dinners or a cozy autumn meal.
Ingredients
- 4 medium sweet potatoes (about 8 oz each)
- 1 tablespoon olive oil
- 1 medium apple (such as Honeycrisp or Gala), peeled and diced
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped pecans (optional, for topping)
- Fresh thyme leaves (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Place on a baking sheet and bake for 45-55 minutes, until tender. Let cool slightly.
- While potatoes bake, heat olive oil in a skillet over medium heat. Add diced apple and cranberries; cook for 5-7 minutes, until apples are softened and cranberries start to pop. Remove from heat.
- When potatoes are cool enough to handle, slice off the top third of each potato lengthwise. Carefully scoop out the flesh, leaving a thin layer attached to the skin to keep the shells sturdy. Place the flesh in a mixing bowl.
- Add butter, brown sugar, cinnamon, nutmeg, and salt to the potato flesh. Mash until smooth. Fold in the apple-cranberry mixture.
- Spoon the filling back into the potato shells, mounding it slightly. If desired, sprinkle with chopped pecans.
- Return to the oven and bake for another 10-15 minutes, until heated through and tops are slightly golden. Garnish with fresh thyme if using, and serve warm.
Notes
You can customize the seasonings to taste. For a vegan version, use plant-based butter and olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Side Dish
- Cuisine: American