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Cranberry Apple Twice-Baked Sweet Potatoes

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Ingredients

Scale
  • 2 medium sweet potatoes
  • 1 cup diced Granny Smith or Honeycrisp apples
  • ½ cup dried cranberries
  • 2 tablespoons butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon maple syrup or brown sugar
  • Pinch of salt
  • Fresh rosemary for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub and pierce sweet potatoes with a fork. Bake for 45-50 minutes until fork-tender. Let cool slightly. <
  2. p id=”instruction-step-2″>2. While potatoes roast, dice apples. In a skillet, melt butter over medium heat. Add apples, cranberries, cinnamon, nutmeg, and salt. Sauté 5-7 minutes until apples soften. <
  3. id=”instruction-step-3″>3. Slice sweet potatoes lengthwise. Scoop flesh into a bowl, keeping skins intact. <
  4. id=”instruction-step-4″>4. Mash sweet potato flesh and mix with the apple-cranberry sauté. Stir in maple syrup or brown sugar to taste.
  5. id=”instruction-step-5″>5. Spoon filling back into skins. Bake again for 10-15 minutes at 400°F until heated through and tops caramelize slightly.
  6. d=”instruction-step-6″>6. Garnish with rosemary and serve warm.

Find it online: https://thecookingjournal.com/cranberry-apple-sweet-potatoes/