Description
Savor the warmth of sweet potatoes stuffed with tart cranberries and crisp apples, topped with cinnamon for a delightful holiday side dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 2 medium tart apples (like Granny Smith or Honeycrisp), diced
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Place whole sweet potatoes on the baking sheet, puncture each with a fork, and bake for 45-60 minutes until tender.
- While baking, chop fresh cranberries and diced apples in a bowl. Mix with brown sugar and cinnamon; set aside.
- Once cool enough to handle, halve the sweet potatoes lengthwise and scoop out some flesh into a mixing bowl. Leave enough potato in the skins to hold shape. Add butter and cranberry-apple mixture, stirring until combined.
- Spoon the filling back into each potato skin generously and sprinkle extra cinnamon on top.
- Return filled potato skins to the oven for another 15-20 minutes until warmed through and slightly golden.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Use fresh cranberries for optimal tartness; avoid dried ones. Substitute unsalted butter with a vegan option if desired. For added crunch, consider adding nuts or use maple syrup for extra sweetness.