Description

Sweet potatoes meet tart cranberries and spiced apples in this cozy, wholesome side dish. Perfect for fall dinners and holiday tables, these twice-baked sweet potatoes are easy, elegant, and naturally gluten-free.

Ingredients

Scale

2 large sweet potatoes
1 cup cranberries (fresh or frozen)
1 apple, diced
2 tablespoons butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons maple syrup
Pinch of salt
Fresh thyme or parsley for garnish (optional)

Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes and bake for 45–50 minutes until soft.
Meanwhile, melt butter in a skillet. Add apple, cranberries, nutmeg, cinnamon, and salt. Cook 5–7 minutes until tender. Stir in maple syrup and cook 2 more minutes.
Halve sweet potatoes and scoop out flesh, leaving a thin shell. Mash with half the filling.
Refill potato skins and top with remaining fruit mixture.
Bake another 10–12 minutes until heated through. Garnish and serve warm.

Notes

For a nutty crunch, top with chopped pecans before baking. To make ahead, assemble and refrigerate up to 24 hours, then bake when ready to serve.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 filled half
Calories: 250
Sodium: 150mg
Fat: 9g
Carbohydrates: 40g
Protein: 3g

Keywords: twice baked sweet potatoes, cranberry apple sweet potatoes, fall side dish, gluten free, holiday recipe