Description
A delightful autumn dish combining sweet potatoes, cranberries, and apples for a burst of flavor and warmth.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
- Bake in the oven for 45-50 minutes or until tender.
- Let the sweet potatoes cool slightly after cooking.
- Heat a skillet over medium heat and melt the butter.
- Add the diced apple and cranberries to the skillet, along with nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise and scoop out most of the flesh.
- Mash the sweet potato flesh and mix in half of the cranberry-apple filling.
- Spoon the mixture back into the sweet potato skins.
- Top each sweet potato with the remaining cranberry-apple filling.
- Bake for an additional 10-12 minutes.
Notes
You can prepare the filling ahead of time and store it in the refrigerator for up to two days. For a quicker option, air fry the sweet potatoes instead.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg