Description
This dish features sweet potatoes filled with a tangy cranberry and apple mixture, topped with a crunchy pecan and oat blend.
Ingredients
- Sweet Potatoes: 4 medium (washed and scrubbed)
- Unsalted Butter: 2 tablespoons, melted
- Brown Sugar: 2 tablespoons
- Cinnamon: 1 teaspoon
- Cranberries: 1/2 cup (dried or fresh, chopped)
- Apple: 1 medium (peeled, cored, and diced)
- Pecans: 1/4 cup, chopped
- Old-Fashioned Oats: 2 tablespoons
- Brown Sugar: 1 tablespoon
- Butter: 1 tablespoon, melted
- Maple Syrup: For drizzling (optional)
- Chopped Parsley: For garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prick sweet potatoes with a fork and bake for 45-60 minutes until tender.
- Remove sweet potatoes from the oven and let them cool slightly.
- Slice each sweet potato in half lengthwise and scoop out the flesh into a bowl.
- Mix the sweet potato flesh with butter, brown sugar, cinnamon, cranberries, and apple.
- Fill the sweet potato skins with the mixture.
- In a separate bowl, combine pecans, oats, brown sugar, and melted butter for the topping.
- Sprinkle the topping over the filled sweet potatoes.
- Return the sweet potatoes to the oven and bake for an additional 15-20 minutes.
- Drizzle with maple syrup and garnish with chopped parsley if desired before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the oven for best texture.
- Adjust sweetness by varying the amount of brown sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Cranberry Apple Twice-Baked Sweet Potatoes, Sweet Potatoes, Thanksgiving, Side Dish