Thanksgiving Day is just around the corner, and what better way to celebrate than with these irresistible Cranberry Apple Twice-Baked Sweet Potatoes? I remember my son, Jake, once declared that sweet potatoes were his favorite vegetable, and I couldn't help but smile. This recipe combines the sweetness of apples and tartness of cranberries, making it a delightful addition to your Thanksgiving table.
Table of Contents
Why You’ll Love It
- It’s a healthy twist on classic Thanksgiving dishes.
- The combination of flavors is simply divine.
- You can prepare them ahead of time and bake them just before serving.
- They’re a hit with both kids and adults.
Pure Comfort
These twice-baked sweet potatoes are pure comfort food. The creamy texture and vibrant colors make them not only delicious but also a feast for the eyes. Plus, they fill your kitchen with a warm, inviting aroma that will have everyone gathering around.
What You Need
- 2 lb 4 medium sweet potatoes – Look for firm potatoes without blemishes.
- 1 medium apple 1 cup apples, diced – Granny Smith or Honeycrisp work well.
- 4 oz 1 cup fresh cranberries – You can use frozen cranberries if fresh are unavailable.
- 1/4 cup 1/4 cup brown sugar – Light or dark brown sugar both work.
- 1/2 tsp 1/2 teaspoon cinnamon – Feel free to add a pinch of nutmeg for extra warmth.
- 1/2 stick 1/4 cup unsalted butter – Or use coconut oil for a dairy-free option.
- 2 oz 1/4 cup milk – Any milk will do, including almond or oat milk.
- to taste Salt and pepper to taste – A little seasoning enhances the flavors.
Time to Cook
Prep: 20 minutes | Cook: 1 hour | Total: 1 hour 20 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare them a day in advance.
Steps to Make It
- Preheat your oven to 400 °F. This step is crucial for getting those sweet potatoes perfectly tender and flavorful. The aroma of the preheating oven will start to fill your kitchen with warmth.
- Wash the sweet potatoes thoroughly and poke holes in them with a fork. This helps steam escape while they bake, preventing any messy explosions. Bake them for about 45 minutes or until they’re soft when pierced with a fork.
- While the sweet potatoes are baking, prepare the filling. In a medium bowl, combine the diced apples, fresh cranberries, brown sugar, and cinnamon. This mixture will add a lovely sweetness and tartness to your dish.
- Once the sweet potatoes are done, let them cool for a few minutes. Carefully slice them in half lengthwise and scoop out the insides into a large bowl. Be gentle to keep the skins intact for stuffing later.
- Add the butter and milk to the sweet potato flesh. Mash everything together until creamy and smooth. The mixture should be fluffy and inviting, making it hard to resist tasting it right away.
- Fold in the apple and cranberry mixture into the mashed sweet potatoes. Season with salt and pepper to taste. The colors should be vibrant and the flavors well-balanced, creating a delightful filling.
- Spoon the sweet potato mixture back into the skins, mounding it slightly on top. This is where you can get creative with the presentation. You want them to look as good as they taste!
- Return the stuffed sweet potatoes to the oven and bake for an additional 15 minutes at 375 °F. This will allow the tops to get slightly golden and crispy, adding a nice texture.
- Once they’re done, let them cool for a few minutes before serving. The aroma will be irresistible, and your family will be eager to dig in!
Make It Perfect
- Make sure to choose sweet potatoes that are similar in size for even cooking.
- You can use leftover sweet potato filling for a delicious dip with crackers.
- If you’re short on time, you can microwave the sweet potatoes instead of baking them.
Mix It Up
- Add chopped pecans or walnuts for a crunchy topping.
- Mix in some shredded cheese for a savory twist.
- Try adding a splash of maple syrup for extra sweetness.
Perfect Partners
- Serve these sweet potatoes alongside roasted turkey or ham.
- Pair them with a fresh green salad for a balanced meal.
- They also go well with cranberry sauce on the side.
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FAQs
Can I make these sweet potatoes ahead of time?
Yes, you can prepare them a day in advance and bake them just before serving.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze these twice-baked sweet potatoes?
Absolutely! Just wrap them tightly in plastic wrap and foil, and they can be frozen for up to 2 months.
What can I substitute for cranberries?
You can use dried cranberries or even raisins if you prefer.
How do I know when the sweet potatoes are done?
They should be soft when pierced with a fork and have a slightly caramelized skin.
Conclusion
These Cranberry Apple Twice-Baked Sweet Potatoes are a delicious addition to your Thanksgiving Day dishes. With their vibrant flavors and comforting texture, they are sure to become a family favorite. Give them a try this holiday season, and watch as they disappear from the table!
Irresistible Cranberry Apple Twice-Baked Sweet Potatoes
Equipment
- Oven
Ingredients
Sweet Potatoes
- 2 lb pound sweet potatoes Look for firm potatoes without blemishes.
- 1 medium apple, diced Granny Smith or Honeycrisp work well.
- 4 oz cup fresh cranberries You can use frozen cranberries if fresh are unavailable.
- 1/4 cup brown sugar Light or dark brown sugar both work.
- 1/2 tsp cinnamon Feel free to add a pinch of nutmeg for extra warmth.
- 1/2 stick cup unsalted butter Or use coconut oil for a dairy-free option.
- 2 oz cup milk Any milk will do, including almond or oat milk.
- to taste Salt and pepper A little seasoning enhances the flavors.
Instructions
- Preheat your oven to 400 °F. This step is crucial for getting those sweet potatoes perfectly tender and flavorful.
- Wash the sweet potatoes thoroughly and poke holes in them with a fork. Bake them for about 45 minutes or until they’re soft when pierced with a fork.
- While the sweet potatoes are baking, prepare the filling. Combine the diced apples, fresh cranberries, brown sugar, and cinnamon in a medium bowl.
- Once the sweet potatoes are done, let them cool for a few minutes. Carefully slice them in half lengthwise and scoop out the insides into a large bowl.
- Add the butter and milk to the sweet potato flesh. Mash everything together until creamy and smooth.
- Fold in the apple and cranberry mixture into the mashed sweet potatoes. Season with salt and pepper to taste.
- Spoon the sweet potato mixture back into the skins, mounding it slightly on top.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15 minutes at 375 °F.
- Once they’re done, let them cool for a few minutes before serving.