Irresistible Cranberry Apple Twice-Baked Sweet Potatoes Bliss

Irresistible Cranberry Apple Twice-Baked Sweet Potatoes combine sweet and savory flavors for a warm, comforting dish perfect for any occasion.

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Course: Dinner

Cuisine: American

Keyword: Apple, comfort food, Cranberry, Sweet Potatoes, Twice-Baked, vegetarian

Prep Time: 20

Cook Time: 1

Cooling Time: 10

Total Time: 1 30

Servings: potatoes

Calories: 250kcal

Equipment

Oven
Baking Tray
Parchment paper
Cooking pot
Sauté pan
Whisk

Ingredients

For the Potatoes

2 medium Sweet Potatoes Aim for firm and blemish-free options.

For the Filling

1 medium Onion Diced
2 tbsp Grape Seed Oil Substitutes: olive or avocado oil
½ whole Red Bell Pepper Chopped
½ cup Brown Rice Precooked
½ cup Dried Cranberries Can substitute with chopped apples or raisins
⅓ cup Chopped Pecans/Walnuts Pecans are especially recommended
2 tbsp Parsley Chopped

For the Glaze

4 tbsp Extra Virgin Olive Oil
3 tbsp Balsamic Vinegar
2 cloves Garlic Minced
2 tbsp Maple Syrup
1 tsp Stone Ground Mustard
Himalayan Pink Salt & Cracked Black Pepper To taste

Instructions

Steps to Prepare

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. Poke holes in each sweet potato with a fork to prevent bursting while baking.
Roast the sweet potatoes for 45-60 minutes or until tender. They should be soft when pierced with a fork. Set aside to cool slightly.
Prepare the brown rice according to package instructions while the sweet potatoes are roasting, then let it cool.
Sauté the diced onion in grape seed oil over medium heat for 5-8 minutes, stirring until they become translucent and aromatic.
Combine the sautéed onion with chopped red bell pepper, dried cranberries, and nuts, stirring in the cooled brown rice for an additional 1-2 minutes to meld the flavors.
Mix the glaze by whisking together extra virgin olive oil, balsamic vinegar, minced garlic, maple syrup, salt, and pepper in a bowl. Reserve half of the mixture to drizzle later, and stir the remaining half into the filling.
Cut the cooled sweet potatoes in half lengthwise and gently scoop out the insides, leaving a thin layer for support. Carefully combine the sweet potato pulp with the filling mixture, then refill the skins.
Drizzle the reserved glaze over the filled sweet potatoes and return them to the oven for another 10 minutes to heat through and enhance the flavors.
Optional: Garnish with fresh parsley before serving for an added touch of color and flavor.

Notes

Store any leftovers in an airtight container for up to three days to preserve freshness. Reheat in the oven at 350°F for 15-20 minutes to restore that soft, warm texture.

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