Ingredients
- Sweet Potatoes: 4 medium
- Olive Oil: 2 tablespoons
- Apple: 1 medium, peeled and diced
- Fresh Cranberries: 1 cup
- Brown Sugar: 1/4 cup, packed
- Chopped Pecans: 1/4 cup
- Butter: 2 tablespoons, melted
- Cinnamon: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce each several times with a fork. Rub with 1 tablespoon olive oil and bake for 45-60 minutes, or until soft.
- Step 2: While sweet potatoes are baking, prepare the cranberry apple mixture. In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add diced apple and cook until slightly softened, about 5 minutes.
- Step 3: Add cranberries, brown sugar, and cinnamon to the skillet. Cook, stirring occasionally, until cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat.
- Step 4: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border of potato in the skin.
- Step 5: Mash the scooped-out sweet potato flesh with melted butter. Gently fold in the cranberry apple mixture and pecans.
- Step 6: Spoon the sweet potato mixture back into the sweet potato skins. Return to the oven and bake for another 10-15 minutes, or until heated through and lightly browned on top.
Notes
- For longer storage, cool completely and wrap each twice-baked sweet potato individually before refrigerating to prevent them from drying out.
- Reheat individual sweet potatoes in the microwave for a quick lunch, or warm them in a 350°F oven for a more even heat.
- Serve these festive sweet potatoes as a vibrant side dish for roasted chicken or pork, adding a touch of sweetness and tartness to your meal.
- Don't discard the reserved sweet potato skins immediately; bake them separately with a sprinkle of salt and olive oil for crispy chips while the twice-baked potatoes are in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American