Cranberry Apple Twice-Baked Sweet Potatoes are the stunning side dish that will completely steal the show at your dinner table. Imagine creamy sweet potato flesh, whipped with sweet-tart apples and vibrant cranberries, then piled back into its skin and baked until golden.
This recipe transforms the humble sweet potato into a festive, flavorful masterpiece. It’s the perfect blend of cozy and elegant, and I promise it’s so much easier than it looks.
INTRODUCTION
Cranberry Apple Twice-Baked Sweet Potatoes first came into my life as a happy accident. I was preparing for a holiday potluck and wanted to create something that felt special but wouldn’t keep me in the kitchen all day. I had a few sweet potatoes, a lone apple, and some leftover cranberries.
The result was so delicious that it has now become a non-negotiable part of our family’s fall and winter menu. They are the ultimate comfort food with a bright, festive twist that makes everyone feel celebrated.
WHY YOU’LL LOVE THIS RECIPE
You will be absolutely amazed by these cranberry apple twice-baked sweet potatoes.
- First of all, they are incredibly versatile, working perfectly for a weeknight treat or a holiday feast.
- Secondly, the combination of sweet, creamy potato with the tangy pop of cranberry is simply irresistible.
- Furthermore, they are deceptively easy to make. The process is straightforward and forgiving, so even if you’re not a confident cook, you can achieve a beautiful result.
- Finally, they are a fantastic make-ahead dish, taking the stress out of entertaining.
5-Ingredient Cranberry Apple Twice-Baked Sweet Potatoes
- Total Time: 1 hour 25 minutes
- Yield: 8 halves 1x
- Diet: Vegetarian
Description
Creamy, naturally sweet twice-baked sweet potatoes filled with a festive blend of apples, cranberries, and warm spices make a beautiful holiday side dish or cozy fall meal.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 medium apple, peeled and diced
- 1/2 cup fresh or frozen cranberries
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp butter or coconut oil
- 1/4 cup chopped pecans (optional)
- Extra maple syrup or pecans for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Scrub the sweet potatoes and pierce each several times with a fork.
- 2. Place on a baking sheet and roast for 45–50 minutes, until tender when pierced with a knife.
- 3. Remove from oven and let cool slightly, then slice each potato in half lengthwise.
- 4. Scoop out the flesh into a bowl, leaving a thin layer to support the skins.
- 5. In a skillet, heat olive oil over medium heat. Add diced apple and cook for 3–4 minutes until slightly softened.
- 6. Add cranberries, maple syrup, cinnamon, nutmeg, and salt. Cook until cranberries begin to burst and mixture thickens slightly.
- 7. Mash the sweet potato flesh with butter (or coconut oil), then fold in the apple-cranberry mixture and pecans.
- 8. Spoon the filling back into the potato skins and return to the baking sheet.
- 9. Bake again for 10–15 minutes, until heated through and slightly caramelized on top.
- 10. Drizzle with a little maple syrup and sprinkle with extra pecans before serving.
Notes
- For a vegan option, use coconut oil or vegan butter.
- These can be prepared ahead and reheated before serving.
- Try adding orange zest or a splash of orange juice for a citrus twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg
Keywords: sweet potatoes, cranberry, apple, holiday side, twice-baked, fall recipe
HOW TO MAKE CRANBERRY APPLE TWICE-BAKED SWEET POTATOES
Ingredients:
- 4 medium sweet potatoes, scrubbed clean
- 1 large sweet-tart apple (like Honeycrisp or Pink Lady), peeled and finely diced
- 1/2 cup fresh or frozen cranberries, roughly chopped
- 3 tablespoons pure maple syrup
- 2 tablespoons softened butter or coconut oil
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional for topping: 1/4 cup chopped pecans or walnuts
Directions:
Bake the Potatoes: Preheat your oven to 400°F (200°C). Use a fork to prick the sweet potatoes several times all over. This allows steam to escape. Place them directly on the oven rack and bake for 45-60 minutes, or until they are very tender when pierced with a fork.
Prepare the Filling: While the potatoes bake, combine the diced apple and chopped cranberries in a small bowl with one tablespoon of the maple syrup and the cinnamon. Toss to coat everything evenly.
Combine and Mix: Once the sweet potatoes are cool enough to handle, carefully slice each one in half lengthwise. Scoop the cooked flesh into a medium mixing bowl, leaving a thin layer of potato inside the skins to help them hold their shape. To the bowl with the sweet potato flesh, add the remaining 2 tablespoons of maple syrup, softened butter, and a pinch of salt. Mash with a potato masher or fork until smooth. Then, gently fold in the apple-cranberry mixture.
Stuff and Bake Again: Evenly divide the filling mixture back into the sweet potato skins. If using, sprinkle the top with chopped pecans. Place the stuffed potatoes on a baking sheet and bake for 15-20 minutes, or until the filling is heated through and the tops are slightly golden.
IS A NUTRITION HERO
This dish is a true powerhouse of nutrition. Sweet potatoes are loaded with Vitamin A, which is fantastic for vision and immune health. Meanwhile, cranberries are packed with antioxidants and vitamin C, and apples provide a good dose of fiber. Together, they create a side dish that is as good for your body as it is for your soul.
GREAT FOR WEIGHT MANAGEMENT
These twice-baked sweet potatoes are a wonderful ally for weight management. They are naturally satisfying and sweet, which can help curb cravings for less healthy desserts. The high fiber content from the potatoes, apple, and cranberries helps you feel full and satisfied for longer, naturally preventing overeating.
HOW TO CHOOSE AND STORE
Selecting the right ingredients is simple. Look for firm, smooth sweet potatoes without any soft spots. For the best flavor, choose a crisp, sweet apple variety to balance the tart cranberries. To store leftovers, let them cool completely and then keep them in an airtight container in the refrigerator for up to 4 days.
HOW TO SERVE CRANBERRY APPLE TWICE-BAKED SWEET POTATOES
These cranberry apple twice-baked sweet potatoes are a spectacular side dish for a holiday roast turkey or a glazed ham. They also pair beautifully with a simple weeknight roast chicken or pork chops. For a vegetarian feast, they are wonderful alongside lentil loaf and roasted Brussels sprouts.
HOW TO STORE CRANBERRY APPLE TWICE-BAKED SWEET POTATOES
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 4 days. You can also freeze them after the second bake. Wrap each one individually in plastic wrap and then place them in a freezer bag. They will keep for up to 2 months. Reheat from frozen in a 350°F oven until warmed through, about 20-25 minutes.
TIPS TO MAKE THE BEST TWICE-BAKED SWEET POTATOES
- Even Cooking: Choose sweet potatoes that are similar in size and shape to ensure they all bake in the same amount of time.
- Creamy Texture: For an extra creamy filling, use a hand mixer to whip the sweet potato mixture after adding the butter and maple syrup.
- Flavor Boost: Toasting the pecans or walnuts before sprinkling them on top will deepen their flavor and add a wonderful crunch.
TIPS AND NOTES: YOUR KITCHEN COMPANION
Details
The total baking time for the sweet potatoes can vary based on their size. They are done when you can easily slide a knife into the center with no resistance. If you’re short on time, you can microwave the pricked sweet potatoes for 8-10 minutes, turning halfway, until tender. However, baking provides the best, most concentrated flavor.
Variation
For a Savory Herb variation, simply omit the maple syrup, cinnamon, apple, and cranberries. Instead, mix the scooped potato flesh with 1/4 cup of grated Parmesan cheese, 2 tablespoons of Greek yogurt, 1 teaspoon of fresh rosemary, and salt and pepper to taste.
Notes
If your apple-cranberry mixture releases a little liquid, simply drain it before folding it into the sweet potato. This will prevent the filling from becoming too wet.
CRANBERRY APPLE TWICE-BAKED SWEET POTATOES FAQs
Can I use canned sweet potatoes?
I do not recommend it for this recipe. The texture and flavor of freshly baked sweet potatoes are far superior and essential for the right consistency in these cranberry apple twice-baked sweet potatoes.
Can I make these ahead of time?
Absolutely! This is a perfect make-ahead dish. Complete all the steps through the second stuffing, then cover and refrigerate them for up to 24 hours. When ready to serve, bake them straight from the refrigerator, adding a few extra minutes to the baking time.
What can I use instead of fresh cranberries?
If you cannot find fresh cranberries, you can use dried cranberries. Just be sure to soak them in hot water for 10 minutes to plump them up before chopping and adding to the recipe.
Final Thoughts: Let’s Make Dinner Special
I hope this recipe for cranberry apple twice-baked sweet potatoes brings a burst of joy and color to your table. They are proof that a few simple, wholesome ingredients can be transformed into something truly extraordinary. So go ahead, give them a try, and get ready to receive all the compliments!