Cranberry-Apple Recipe

Introduction

This Cranberry Apple Sweet Potato dish combines the natural sweetness of baked sweet potatoes with the tartness of fresh cranberries and the crispness of apples. It’s a colorful, flavorful side that’s perfect for autumn gatherings or holiday meals.

Ingredients

• 4 medium-sized sweet potatoes
• 1 cup fresh cranberries (or frozen)
• 2 medium apples (Granny Smith or Honeycrisp), chopped
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes, then prick them a few times with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a knife.
2. Step 2: While the sweet potatoes bake, combine the cranberries, chopped apples, brown sugar, cinnamon, butter, and salt in a saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes.
3. Step 3: When the sweet potatoes are cooked and cool enough to handle, slice them open lengthwise and gently mash the flesh with a fork. Spoon the cranberry apple mixture evenly over the sweet potatoes.
4. Step 4: Return the assembled sweet potatoes to the oven and bake for an additional 10 minutes to meld the flavors. Serve warm.

Tips & Variations

• For extra crunch, sprinkle chopped pecans or walnuts on top before the final bake.
• Use maple syrup instead of brown sugar for a different sweetener with a rich flavor.
• To make it vegan, substitute the butter with coconut oil or a plant-based margarine.

Storage

Store leftover cranberry apple sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Just thaw them slightly before cooking and drain any excess liquid if necessary.

Can this dish be prepared ahead of time?

Absolutely. You can prepare the cranberry apple mixture ahead and store it in the fridge. Bake the sweet potatoes fresh and combine before the final baking step for best texture.

Cranberry-Apple Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Cranberry Apple Sweet Potato Bake is a delightful and wholesome dish combining the natural sweetness of baked sweet potatoes with the tartness of fresh cranberries and the crispness of apples. Enhanced with brown sugar, cinnamon, and butter, it offers a warm, comforting flavor perfect for fall and holiday meals.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 4 medium sweet potatoes, firm and unblemished

Fruit Filling

• 1 cup fresh cranberries (or frozen if unavailable)
• 2 medium apples (Granny Smith or Honeycrisp), chopped

Flavor Enhancers

• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt (a pinch)

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly to remove any dirt. Prick each sweet potato several times with a fork to allow steam to escape while baking. Place the sweet potatoes on a baking sheet lined with foil or parchment paper.
2. Bake the Sweet Potatoes: Bake the sweet potatoes in the preheated oven for about 45-60 minutes or until they become tender when pierced with a fork. The baking time may vary depending on their size. Remove from the oven and let them cool slightly.
3. Prepare the Filling: While the sweet potatoes are baking, combine the fresh cranberries, chopped apples, brown sugar, ground cinnamon, unsalted butter, and salt in a medium mixing bowl. Toss them gently to ensure all ingredients are evenly coated.
4. Assemble the Dish: Once the sweet potatoes have cooled enough to handle, slice each one lengthwise down the center, creating an opening. Use a fork to soften and slightly mash the interior flesh inside each potato, but leave some texture.
5. Add the Fruit Filling: Spoon the cranberry and apple mixture generously into the sweet potato openings. You can press the filling slightly to make sure it stays in place.
6. Final Bake: Return the filled sweet potatoes to the oven and bake for an additional 10-15 minutes at 350°F (175°C) until the fruit filling is warm and the butter has melted, blending the flavors beautifully.
7. Serve: Remove from the oven and let cool for a few minutes before serving. This dish can be enjoyed as a side or a dessert depending on your preference.

Notes

• If fresh cranberries are unavailable, frozen cranberries can be used without thawing.
• You may substitute unsalted butter with coconut oil for a dairy-free version.
• Adjust brown sugar quantity depending on your sweetness preference or substitute with maple syrup for a natural sweetener.
• Store leftover baked sweet potatoes in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through before serving.

Keywords: cranberry apple sweet potato bake, baked sweet potatoes with fruit, fall side dish, holiday sweet potato recipe, vegetarian sweet potato recipes