Cranberry Apple Twice-baked Sweet Potatoes

• hidangan: 4
• masa aktif: 15 min
• jumlah masa: 1hr 25min

Bahan-bahan

4 medium sweet potatoes

2 tbsp olive oil

2 tbsp unsalted butter, melted

1 large apple, peeled, cored, and finely diced

½ cup dried cranberries

½ cup pecans, chopped

2 tbsp maple syrup

½ tsp ground cinnamon

¼ tsp nutmeg

½ tsp salt

¼ tsp freshly ground black pepper

½ tsp vanilla extract

2 tbsp milk or heavy cream

1 tsp fresh thyme leaves, optional

Arahan

Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and pierce them several times with a fork.

Rub the potatoes with olive oil and place them on a parchment-lined baking sheet. Bake for 45–55 minutes, or until completely tender.

Allow the potatoes to cool for about 10 minutes, then carefully slice them lengthwise.

Scoop out the sweet potato flesh, leaving a thin layer inside the skins so they maintain their shape. Place the skins back on the baking sheet.

Prepare the apple filling: Melt the butter in a skillet over medium heat. Add the diced apple and cook for 4–5 minutes, until slightly softened.

Stir in the cranberries, pecans, maple syrup, cinnamon, nutmeg, salt, and black pepper. Cook for another 2 minutes.

Make the filling: Mash the sweet potato flesh in a bowl with milk or cream and vanilla until creamy. Gently fold in the warm apple-cranberry mixture.

Spoon the filling generously back into the sweet potato skins, slightly mounding it over the top.

Bake again: Return the filled sweet potatoes to the oven and bake for 15–20 minutes, until heated through and lightly golden on top.

For extra caramelization, broil for 1–2 minutes, watching closely.

Garnish with fresh thyme and a few extra toasted pecans and cranberries.

Serve warm.

Nota

~390 calories per serving