Zweimal gebackene Süßkartoffeln mit Cranberrys und Äpfeln

Zutaten

• 4 medium sweet potatoes
• 1 cup fresh cranberries
• 1 medium apple, peeled, cored and diced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt

Zubereitung

1. 1

   Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the sweet potatoes.

2. 2

   Bake the sweet potatoes: Wash the sweet potatoes and prick them several times with a fork. Place them on a baking sheet and bake for about 45-60 minutes until tender when pierced with a fork.

3. 3

   Prepare the filling: While the potatoes bake, mix fresh cranberries, diced apples, brown sugar, ground cinnamon, unsalted butter, and salt in a bowl. This mixture will provide the sweet and tart flavor profile for the filling.

4. 4

   Cool and halve the sweet potatoes: Once the baked sweet potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving a thin border to maintain the structure of the skins.

5. 5

   Mix filling with sweet potato flesh: Combine the scooped sweet potato flesh with the cranberry-apple mixture thoroughly, ensuring even distribution of flavors.

6. 6

   Refill the sweet potato skins: Spoon the mixed filling back into the sweet potato skins, mounding it slightly.

7. 7

   Second bake: Return the filled sweet potatoes to the baking sheet and bake in the oven at 350°F (175°C) for an additional 15-20 minutes until heated through and slightly caramelized on top.

8. 8

   Serve warm: Remove from the oven and serve as a delicious and festive side dish.