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A close-up shot showcases the deliciousness of Cranberry Apple Twice Baked Sweet Potatoes, the featured image for this recipe.

Cranberry Apple Twice Baked Sweet Potatoes

These Cranberry Apple Twice Baked Sweet Potatoes are a delightful side dish, perfect for any occasion. Sweet potatoes are baked, scooped, mixed with a cranberry apple filling, and baked again for a sweet, tart, and savory flavor explosion.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet potatoes
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 apples, diced Honeycrisp or Granny Smith
  • 1 cup cranberries, fresh or frozen
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 cup pecans, chopped optional
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon milk or cream optional

Equipment

  • Oven
  • fork
  • baking sheet
  • large skillet
  • Large bowl
  • Potato masher
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C). Wash and dry sweet potatoes. Pierce each several times with a fork.
  2. Rub sweet potatoes with olive oil, salt, and pepper. Place on oven rack or baking sheet and bake for 45-60 minutes, or until soft.
  3. While sweet potatoes bake, melt butter in a large skillet over medium heat. Add diced apples and cranberries.
  4. Cook for 5-7 minutes, or until apples are softened and cranberries burst.
  5. Stir in maple syrup, cinnamon, nutmeg, and ginger. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until fragrant and slightly thickened.
  6. If using pecans, toast them lightly in a dry skillet for a few minutes until fragrant. Roughly chop and set aside.
  7. Once sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving about ¼ inch attached to the skin.
  8. Place the scooped-out sweet potato flesh in a large bowl. Add butter, milk or cream (optional), salt, and pepper. Mash until smooth and creamy.
  9. Gently fold the cranberry apple filling into the mashed sweet potatoes. Add pecans, if using.
  10. Spoon the sweet potato mixture back into the sweet potato skins, mounding slightly.
  11. Preheat oven to 375°F (190°C). Place filled sweet potato skins on a baking sheet and bake for 15-20 minutes, or until heated through and lightly golden brown.
  12. Remove from oven and let cool slightly before serving. Garnish with chopped pecans or fresh cranberries, if desired.

Notes

Don't overbake the sweet potatoes. Use high-quality ingredients for the best flavor. Feel free to adjust spices and sweetness to your liking. Add other ingredients like walnuts, raisins, or goat cheese. The dish can be prepared ahead of time by baking the potatoes and filling separately. Store in the refrigerator and assemble before baking. Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes. For a citrus zest variation, add a little orange or lemon zest to brighten up the flavors. For a savory version, omit the maple syrup and add a pinch of chili flakes or crumbled bacon/sausage. Sprinkle cheese on top before the second bake for added flavor. A vegan option is possible using vegan butter and maple syrup, and plant-based milk.