📝 Ingredients
Sweet Potatoes
3 medium sweet potatoes
1 tablespoon olive oil
Salt & pepper to taste
1–2 tablespoons butter (optional, for creamier filling)
1–2 tablespoons maple syrup or brown sugar (optional)
Cranberry Apple Topping
1 apple, peeled and diced
1 cup fresh or frozen cranberries
1 tablespoon butter or olive oil
2–3 tablespoons brown sugar or maple syrup (more if you want it sweeter)
½ teaspoon cinnamon
Pinch of nutmeg (optional)
Pinch of salt
1–2 tablespoons water (as needed)
👩🍳 Instructions
1. Bake the Sweet Potatoes
1. Preheat oven to 400°F (200°C).
2. Wash sweet potatoes, poke holes in them with a fork, and place on a baking sheet.
3. Bake for 45–60 minutes, until soft.
4. Let cool slightly, then slice each potato in half lengthwise.
5. Scoop out most of the flesh, leaving a thin wall so the skins stay sturdy.
2. Make the Filling
1. Mash the scooped-out sweet potato in a bowl.
2. Mix in:
A little butter
Salt & pepper
Maple syrup or brown sugar (optional, for sweetness)
3. Spoon this mashed mixture back into the potato skins.
4. Place back in the oven and bake for 10–15 minutes to lightly brown the tops.
3. Make the Cranberry-Apple Topping
1. In a skillet, heat 1 tbsp butter or oil over medium heat.
2. Add the diced apple and cook 3–4 minutes until slightly softened.
3. Add:
Cranberries
Brown sugar or maple syrup
Cinnamon
Salt
4. Add 1–2 tablespoons water to help the cranberries burst.
5. Cook 5–7 minutes until the cranberries soften, apples are tender, and mixture becomes syrupy.
4. Assemble
Spoon the warm cranberry-apple mixture on top of each twice-baked sweet potato.
⭐ Serve Warm
Perfect for holidays, Sunday dinner, or as a sweet & savory side dish!
If you want, I can also make: ✅ A printable version
✅ A healthier version
✅ A bigger batch for a crowd
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