Description
Thanksgiving Cranberry Apple Twice-Baked Sweet Potatoes are a delightful twist on a classic dish, perfect for your holiday table. These buttery sweet potatoes are filled with a vibrant mixture of tart cranberries and sweet apples, all beautifully spiced with cinnamon. Easy to prepare and stunning to serve, they will be the star of your Thanksgiving feast, evoking warm memories and joyful gatherings with every bite.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 cup diced Granny Smith apples
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
- 3 tablespoons unsalted butter
- ½ cup sour cream or Greek yogurt
- Salt and pepper to taste
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Bake sweet potatoes on a parchment-lined baking sheet for about 45 minutes until fork-tender.
- While baking, combine cranberries, apples, brown sugar, and cinnamon in a bowl.
- Let sweet potatoes cool slightly, then slice in half and scoop out most of the flesh into a bowl.
- Mix the scooped flesh with butter, sour cream or yogurt, salt, and pepper until creamy but slightly chunky.
- Fold in the cranberry-apple mixture gently.
- Spoon the filling back into the potato halves. Top with nuts if desired.
- Return to the oven for an additional 15–20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg