Get ready to elevate your side dish game with a recipe that's about to become your new obsession! Imagine tender, perfectly baked sweet potatoes transformed into a decadent masterpiece, crowned with a crunchy, spicy-sweet gingersnap cranberry crumble that'll make your taste buds dance. This isn't just another boring vegetable dish – it's a culinary adventure that bridges the gap between comfort food and gourmet elegance, perfect for holiday gatherings or when you want to impress without spending hours in the kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 1 cup gingersnap cookies, crushed
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Wash the sweet potatoes thoroughly under cool running water. Pat them dry with a clean kitchen towel. Using a fork, pierce each sweet potato several times to allow steam to escape during baking.
- Place the sweet potatoes on the prepared baking sheet and bake for 35-45 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the potatoes.
- While the sweet potatoes are baking, prepare the gingersnap cranberry crumble. In a medium bowl, combine the crushed gingersnap cookies, brown sugar, melted butter, cinnamon, and nutmeg. Mix until the ingredients are well incorporated and form a crumbly texture.
- Gently fold the fresh cranberries into the gingersnap crumble mixture, ensuring they are evenly distributed.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool for 5-10 minutes. Carefully slice each potato lengthwise, creating a pocket for the crumble.
- Generously spoon the gingersnap cranberry crumble into the split sweet potatoes, making sure to fill each potato completely.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the crumble is golden brown and the cranberries are slightly softened.
- Remove from the oven and let the sweet potatoes rest for 5 minutes before serving. This allows the crumble to set and the potatoes to cool slightly.
- Serve warm as a delightful side dish or dessert. Optional: garnish with a sprinkle of additional cinnamon or a small dollop of whipped cream.
Tips
- • Choose sweet potatoes that are similar in size to ensure even cooking • Don't skip piercing the potatoes – this prevents them from potentially exploding in the oven • For extra crunch, use crisp gingersnap cookies and crush them coarsely • If fresh cranberries aren't in season, frozen cranberries work perfectly • Let the sweet potatoes rest after baking to allow the flavors to meld and the crumble to set • For a more indulgent version, add a sprinkle of chopped pecans to the crumble • Serve immediately for the best texture – the crumble stays crispiest when fresh out of the oven
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
