Description
A delightful fall dish combining sweet potatoes with tangy cranberries and juicy apples, perfect for autumn meals.
Ingredients
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake on a baking sheet for 45-50 minutes, or until soft.
- Let cool slightly.
- In a skillet over medium heat, melt the butter and add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and cranberries start to pop.
- Stir in maple syrup and cook for an additional 2 minutes.
- Slice the baked sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer.
- Mash the sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- Spoon the mixture back into the potato skins and top with the remaining cranberry apple mixture.
- Place stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes until heated through.
Notes
Serve warm as a side dish or main vegetarian meal. Can be made vegan by substituting butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 62 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American