Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet, tart, and comforting flavors all wrapped up in a fluffy sweet potato. The natural sweetness of the potatoes pairs perfectly with the fresh tartness of cranberries and the crisp, juicy bite of apples. It’s like a little taste of fall in every bite, with a creamy texture and a hint of warmth from cinnamon or spice that makes it feel just right for cooler days.
I love making this dish when I want something that feels special but is still easy to put together. The cranberry and apple add a fresh twist that keeps things interesting, and the twice-baked method means you get a nice creamy center with a bit of a golden, soft crust on top. I usually scoop out the inside of the sweet potatoes, mix it all with the fruit and a little brown sugar or maple syrup, then bake it again until it’s bubbling and warm. It’s such a satisfying, cozy side that even people who aren’t usually sweet potato fans end up asking for seconds!
My favorite way to enjoy these is alongside roasted chicken or turkey, especially during holiday meals, but they also make a great comforting dinner on their own. I find they bring a bit of brightness to the table and add a colorful contrast, which always makes the meal feel a little more festive and fun. I’m pretty sure once you try them, they’ll become one of your go-to dishes when you want a mix of sweet, tangy, and cozy all in one place.
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium-sized, firm sweet potatoes with smooth skin. They’re naturally sweet and creamy when baked. You can try purple sweet potatoes for a twist in color and taste.
Cranberries: Fresh cranberries add tartness and a pop of color. If fresh aren’t available, frozen cranberries work well—just thaw them first. Dried cranberries can be used but reduce the added sweetener.
Apple: I like using a crisp apple like Granny Smith or Honeycrisp for a nice balance of tart and sweet. If you prefer, pears also add a gentle sweetness and soft texture.
Nuts: Walnuts or pecans add crunch and depth. Feel free to skip nuts if allergic or swap in toasted pumpkin seeds for a different texture.
Maple Syrup or Honey: Both add natural sweetness and moisture. For a vegan option, stick with maple syrup. Adjust quantity based on your taste.
How Do You Scoop and Fill Sweet Potatoes Without Breaking the Skin?
This step can feel tricky because you want to keep the skin intact and strong enough to hold the filling. Here’s what helps:
- Cool the potatoes slightly: Let them cool enough to handle but still warm for easy scooping.
- Scoop gently with a spoon: Use a large spoon to scoop out the flesh carefully, leaving about 1/4-inch thickness of potato around the edges.
- Leave some flesh on the skin: This keeps the “boat” sturdy and prevents cracking.
- Mix the scooped flesh with soft ingredients: Butter, milk, and maple syrup make the filling creamy and mashable.
- Pack the filling lightly back in: Don’t over-stuff, so the skins hold up during the second bake.
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potatoes evenly and easy to clean up.
- Large spoon – great for scooping out the sweet potato flesh without damaging the skins.
- Mixing bowl – you’ll mash the potatoes and mix in the apples, cranberries, and spices here.
- Fork or potato masher – helps you mash the sweet potatoes to a smooth, creamy texture.
- Knife and cutting board – for chopping the apples and nuts safely and easily.
Flavor Variations & Add-Ins
- Swap apples for pears for a sweeter, softer bite that blends well with the potatoes.
- Add cooked sausage or bacon bits for a smoky, savory twist when you want more protein.
- Mix in shredded sharp cheddar cheese for a melty, tangy contrast to the sweetness.
- Sprinkle chopped fresh herbs like sage or thyme instead of rosemary for a different earthy flavor.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 4 medium sweet potatoes
- 1 cup fresh cranberries (or thawed frozen cranberries)
- 1 medium apple, peeled, cored, and finely chopped
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons maple syrup or honey
- 2 tablespoons unsalted butter, softened
- 1/4 cup milk or cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Fresh rosemary or thyme sprigs (for garnish)
How Much Time Will You Need?
This dish takes about 1 hour and 15 minutes total. You’ll bake the sweet potatoes for about 45-60 minutes, then mash and stuff them, and finally bake again for 15-20 minutes to warm everything through and get a lovely light golden top. It’s a simple but rewarding process that’s perfect for making ahead and popping into the oven when guests arrive.
Step-by-Step Instructions:
1. Baking the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes and prick each a few times with a fork. Place them on a baking sheet and roast for 45-60 minutes until they’re tender when you poke them with a fork. Let them cool just enough to handle safely.
2. Preparing the Filling:
Lower the oven temperature to 375°F (190°C). Slice the sweet potatoes in half lengthwise. Use a spoon to scoop out the insides into a bowl, leaving a thin layer of potato flesh attached to the skin to keep it sturdy. Add softened butter, milk or cream, maple syrup or honey, cinnamon, nutmeg, salt, and pepper. Mash until smooth and creamy. Stir in the chopped apple, most of the cranberries, and nuts if you’re using them.
3. Stuffing and Baking Again:
Spoon the filling back into each sweet potato shell, mounding it up nicely. Sprinkle the reserved cranberries and nuts on top. Arrange the potatoes back on the baking sheet and bake for another 15-20 minutes, until everything is heated through and the tops are just starting to brown.
4. Serving:
Once baked, garnish with fresh rosemary or thyme sprigs to add a lovely aroma and a touch of color. Serve them warm as a delicious, comforting side dish perfect for holidays or cozy dinners.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work great! Just be sure to thaw and drain them well before mixing, so your filling doesn’t get too watery.
Can I Prepare the Sweet Potatoes Ahead of Time?
Absolutely! You can bake and scoop out the sweet potatoes a day in advance. Store the filling and shells separately in the fridge, then stuff and bake them just before serving.
How Should I Store Leftovers?
Keep leftover twice-baked sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the texture nice.
Can I Make This Recipe Vegan?
Yes! Simply substitute butter and milk with plant-based alternatives like vegan butter and almond or oat milk, and use maple syrup instead of honey for a fully vegan dish.
