Description
A delightful twist on twice-baked potatoes, featuring sweet potatoes with tart cranberries and crisp apples, topped with a crunchy streusel.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1 small apple, diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped pecans (optional)
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Rub with olive oil and place on a baking sheet. Bake for 45-60 minutes until tender. Let cool slightly.
- Cut each potato in half lengthwise. Scoop out flesh, leaving a thin border. Place potato skins back on the baking sheet.
- In a bowl, mash the potato flesh with dried cranberries, diced apple, 2 tablespoons brown sugar, cinnamon, nutmeg, and optional pecans. Fill the potato skins evenly with the mixture.
- In a separate bowl, combine melted butter, flour, oats, 1/4 cup brown sugar, and salt to make the streusel. Sprinkle over filled potatoes.
- Return to oven and bake for an additional 15-20 minutes until topping is golden and filling is hot. Serve warm.
Notes
You can customize the seasonings to taste. For extra sweetness, add a drizzle of maple syrup before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Side
- Cuisine: American