Description
A delightful twist on traditional baked sweet potatoes, featuring sweet and tart flavors from cranberries and apples.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 1 medium apple, diced
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- Salt to taste
- 1/4 cup Greek yogurt (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork. Place them on a baking sheet and bake for 45-60 minutes, until tender.
- While the sweet potatoes are baking, cook the cranberries in a saucepan with a splash of water until they burst. Add diced apples, maple syrup, and cinnamon, and cook for a few more minutes.
- Once the sweet potatoes are done, let them cool slightly, then cut them in half and scoop out the insides into a bowl, leaving enough to keep the skins intact.
- Mix the sweet potato flesh with the cranberry-apple mixture, adding salt to taste.
- Spoon the mixture back into the sweet potato skins.
- Optional: Top with Greek yogurt.
- Bake again at 350°F (175°C) for 15-20 minutes until heated through.
- Serve warm.
Notes
These sweet potatoes can be stored in the refrigerator for up to three days. Reheat at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg