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Cranberry and Apple Twice-Baked Sweet Potato

North American · 90 min · Easy · 4 halves

Cranberry and Apple Twice-Baked Sweet Potato

Sweet potatoes baked until they slump, scooped out and whipped with butter, maple and cinnamon, then folded through with sharp apple, cranberries and toasted walnuts and sent back into the oven until the tops catch. The second bake is what makes it worth doing.

~290 cal per serving — Calories are approximate, per serving — a guide only.

gluten-free
Plan it:

Method

  1. 1

    Bake them whole

    ⏱ 50 min

    Heat the oven to 200C (400F). Prick the sweet potatoes all over, set them straight on a tray and bake until a knife meets no resistance at the thickest point and the skins have gone papery. Undercooking here is the one mistake you cannot fix later.

  2. 2

    Scoop and whip

    ⏱ 5 min

    Halve each potato lengthwise and let them cool just enough to handle. Scoop the flesh into a bowl, leaving a shell about a centimeter thick so the halves keep their shape. Add the butter, maple syrup and cinnamon and whip until smooth, then season.

  3. 3

    Fold through the fruit

    ⏱ 4 min

    Toast the walnuts in a dry pan until they smell nutty, then fold them into the mash with the diced apple and the cranberries. Fold rather than stir: you want pockets of fruit rather than an even orange paste.

  4. 4

    Refill and bake again

    ⏱ 20 min

    Pile the mixture back into the shells, mounding it high and roughing up the surface with a fork so it has edges to catch. Return to the oven until the tops are browned in patches and the cranberries have plumped and darkened.

Notes

Both bakes can be split across days: bake, fill and refrigerate, then give them the second bake straight from cold with ten minutes extra. Fresh cranberries work instead of dried, but halve them and add a spoonful more maple, since they are far sharper.

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