Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Enjoy the cozy flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. This delightful dish combines sweet, tart fruit with warm spices, making it a perfect side or vegetarian main.

Ingredients

• 2 large sweet potatoes
• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
3. Step 3: Let the sweet potatoes cool slightly.
4. Step 4: While the sweet potatoes bake, heat a skillet over medium heat.
5. Step 5: Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
6. Step 6: Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
7. Step 7: Stir in the maple syrup and cook for an additional 2 minutes.
8. Step 8: Slice the baked sweet potatoes in half lengthwise.
9. Step 9: Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
10. Step 10: Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
11. Step 11: Spoon the sweet potato mixture back into the potato skins.
12. Step 12: Top with the remaining cranberry apple mixture.
13. Step 13: Place the stuffed sweet potatoes back on the baking sheet.
14. Step 14: Bake for another 10-12 minutes, until heated through.

Tips & Variations

• Use a firm apple like Granny Smith or Honeycrisp for the best texture.
• For extra richness, stir a splash of heavy cream or a spoonful of cream cheese into the mashed sweet potato.
• Try adding chopped pecans or walnuts on top for a crunchy finish.
• If fresh cranberries aren’t available, frozen works perfectly without thawing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the filling and bake the sweet potatoes in advance. Just assemble and bake the second time when ready to serve.

Can I make this recipe vegan?

Absolutely! Replace the butter with a plant-based alternative and ensure your maple syrup is pure to keep it fully vegan.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

Enjoy the cozy flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Tender baked sweet potatoes are filled with a cinnamon and nutmeg spiced mixture of apples and cranberries, sweetened with maple syrup and finished in the oven for a comforting side dish or wholesome snack.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes

Filling

• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
2. Bake Sweet Potatoes: Pierce the sweet potatoes several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until they are soft when pierced with a knife.
3. Cool Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool slightly to a manageable temperature for filling.
4. Prepare Filling Base: While the sweet potatoes are baking, heat a skillet over medium heat.
5. Cook Fruit Mixture: Melt the butter in the skillet, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
6. Sauté Fruit: Cook the fruit mixture for 5-7 minutes, stirring occasionally, until the apples are tender and the cranberries start to pop.
7. Add Sweetener: Stir in the maple syrup and cook for an additional 2 minutes to blend flavors and slightly thicken the mixture.
8. Slice Sweet Potatoes: Once cooled slightly, slice each sweet potato in half lengthwise.
9. Scoop Flesh: Carefully scoop out most of the soft flesh from the sweet potato halves, leaving a thin layer to maintain the shape of the skins.
10. Mix Filling: Mash the scooped sweet potato flesh in a bowl and combine it with half of the cranberry apple mixture.
11. Fill Potatoes: Spoon the sweet potato and cranberry apple mixture evenly back into the potato skins.
12. Top Potatoes: Add the remaining cranberry apple mixture on top of the filled sweet potatoes for a vibrant finish.
13. Bake Again: Place the stuffed sweet potatoes back onto the baking sheet and bake for another 10-12 minutes until heated through and flavors melded.

Notes

• Use fresh or frozen cranberries depending on availability; frozen should be thawed prior to cooking.
• The apple should be firm and juicy for the best texture.
• Adjust the amount of maple syrup according to your desired sweetness.
• For a dairy-free option, substitute butter with coconut oil or plant-based margarine.
• Serve as a side dish or a hearty vegetarian main course.

Keywords: twice-baked sweet potatoes, cranberry apple filling, fall recipes, baked sweet potatoes, holiday side dish, vegetarian