Cranberry Apple Twice-Baked Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes

• 1 cup fresh or frozen cranberries

• 1 medium apple (like Honeycrisp or Granny Smith), peeled, cored, and diced

• 3 tbsp butter

• ¼ cup brown sugar (adjust to taste)

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ cup Greek yogurt or sour cream (optional, for creaminess)

• ¼ cup chopped pecans or walnuts (optional for topping)

• Salt, to taste

👨‍🍳 Instructions:

1. Bake the sweet potatoes:

   • Preheat oven to 400°F (200°C).

   • Prick sweet potatoes with a fork and place on a baking sheet.

   • Bake for 45–60 minutes until tender.

2. Prepare the filling:

   • When potatoes are cool enough to handle, slice off the tops and scoop out the flesh into a bowl, leaving a thin shell.

   • Mash the flesh with butter, brown sugar, cinnamon, nutmeg, and a pinch of salt.

   • Stir in the Greek yogurt or sour cream if using.

3. Cook cranberries & apples:

   • In a small pan, cook cranberries and diced apples with a splash of water over medium heat for 5–7 minutes until softened but not mushy.

4. Combine:

   • Fold the cranberry-apple mixture into the sweet potato mash.

5. Stuff & top:

   • Spoon the mixture back into the sweet potato skins.

   • Sprinkle with chopped nuts for crunch.

6. Bake again:

   • Bake at 375°F (190°C) for another 15–20 minutes until heated through and slightly golden on top.

🍽 Serving Tips:

• Serve warm with a dollop of extra Greek yogurt or a drizzle of maple syrup.

• Great as a side for roasted meats, or a vegetarian-friendly main.

🔁 Variations:

• Add a pinch of ground ginger or cloves for extra warmth.

• Swap nuts for toasted coconut flakes or granola topping.

• Use dried cranberries soaked in warm water if fresh aren’t available.