Twice Baked Cranberry Sweet Potatoes
Elevate your holiday table with these Twice Baked Cranberry Sweet Potatoes, a delightful fusion of sweet and tangy flavors that will impress any crowd. This recipe features creamy, mashed sweet potato filling swirled with a luscious cranberry compote made from fresh or frozen cranberries, brown sugar, and a hint of orange juice, perfectly spiced with cinnamon and nutmeg. Baked to golden perfection, each sweet potato is topped with an optional crunchy layer of pecans or walnuts for added texture. With just 20 minutes of prep time and minimal ingredients, this dish makes for a stunning, colorful side that’s both simple to prepare and irresistibly delicious. Perfect for Thanksgiving, Christmas, or any festive occasion, these sweet potatoes are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 tablespoons butter, softened
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the sweet potatoes clean and pierce them with a fork several times. Place them on a baking sheet and bake for about 45 minutes, or until they are soft and fully cooked through.
While the sweet potatoes are baking, prepare the cranberry mixture. In a small saucepan, combine the cranberries, brown sugar, orange juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Set aside to cool slightly.
Once the sweet potatoes are done, carefully remove them from the oven and let them cool for 5-10 minutes until they are safe to handle.
Slice each sweet potato lengthwise and scoop out most of the flesh, being careful not to tear the skin. Place the flesh in a mixing bowl and set the skins aside on the baking sheet.
Using a potato masher or fork, mash the sweet potato flesh until smooth. Add the softened butter, milk, salt, and about half of the prepared cranberry mixture. Mix until fully combined.
Spoon the mashed sweet potato mixture back into the potato skins, dividing it evenly among them.
Top each stuffed sweet potato with a small spoonful of the remaining cranberry mixture. If desired, sprinkle with chopped pecans or walnuts for added texture and flavor.
Return the stuffed sweet potatoes to the oven and bake for an additional 15 minutes, or until heated through and slightly golden on top.
Serve warm and enjoy your Twice Baked Cranberry Sweet Potatoes as a flavorful and festive side dish!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 54.5 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
