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Cranberry-Apple Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/cranberry-apple-recipe/