Description
A delightful blend of sweet and savory, transforming sweet potatoes into a holiday-worthy side dish with tart cranberries and crisp apple.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 1 medium apple, diced
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
- 1/2 cup unsalted butter, softened
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Bake them for about 45-60 minutes until tender.
- In a saucepan, combine the cranberries and maple syrup over medium heat. Cook until the cranberries burst and the sauce thickens. Let it cool.
- Once the sweet potatoes are baked, allow them to cool slightly. Cut them in half lengthwise and scoop out the flesh into a mixing bowl, leaving a bit of flesh inside the skins.
- Mash the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, and salt. Fold in the cranberry sauce and half of the pecans.
- Stuff the mixture back into the sweet potato skins.
- Top with the remaining pecans and return to the oven. Bake for an additional 15-20 minutes until heated through.
- Serve warm, and enjoy the delightful flavors!
Notes
These sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to a month. For serving, pair with roasted turkey or ham.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 30mg