Cranberry Apple Twice-Baked Sweet Potatoes
Stuffed with sweet caramelized apples and cranberries, these twice-baked sweet potatoes are a SUPER easy Thanksgiving side and so much better than any casserole!
Servings 2 servings
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 2 medium gala or honeycrisp apples, peeled, cored, and diced into 1/2-inch cubes
- 1/2 cup dried cranberries
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans or almonds, toasted
Instructions
- Preheat oven to 425F. Scrub sweet potatoes clean and pat dry. Place in a medium baking dish and prick all over with a fork. Roast sweet potatoes at 425F 40-45 minutes until sweet potatoes are tender when pierced with a fork.
- While sweet potatoes are roasting, melt butter in a medium skillet over medium-high heat. Once pan is hot, add apples, cranberries, brown sugar, cinnamon, and nutmeg and sauté 3-5 minutes, stirring occasionally until apples are tender.
- Split sweet potatoes open and fluff interior with a fork. Top each with apple cranberry mixture. Bake sweet potatoes at 425F an additional 10 minutes. Top sweet potatoes with toasted pecans and serve warm. Enjoy!