Name: Cranberry Apple Twice-Baked Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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

Jump to Recipe

Introduction

These Cranberry Apple Twice-Baked Sweet Potatoes are a delightful fall treat, combining the natural sweetness of sweet potatoes with the tartness of cranberries and apples. Perfect as a cozy side dish, they bring warmth and festive flavors to any meal.

Two roasted sweet potato halves with a textured orange flesh layer on the bottom and browned orange skin edges, each filled with a colorful topping. The topping includes a mix of dark red cranberries, beige apple chunks, and small green herb leaves scattered on top and around. The sweet potatoes sit in a white bowl with a shiny surface, placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For added texture, sprinkle chopped pecans or walnuts on top before the final bake.
Use granny smith apples for a tarter flavor, or sweet apples like Fuji for more sweetness.
Add a pinch of chili powder to the fruit filling for a subtle spicy kick.
Serve with a dollop of Greek yogurt or sour cream to balance the flavors.

Storage

Store any leftover twice-baked sweet potatoes 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 and flavor.

How to Serve

Two roasted sweet potato halves with soft, bright orange flesh, sitting on a white plate with a white marbled texture below. Each half is filled with a topping of small chunks of light brown apples, dark red dried cranberries, and garnished with small green herb leaves. The sweet potatoes have a slightly charred, crispy skin with visible marks. The dish is well-lit, showing the juicy and textured layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sweet potatoes and fruit filling separately, then assemble and bake just before serving to keep the dish fresh.

Can I use canned cranberries instead of fresh or frozen?

It’s best to use fresh or frozen cranberries for texture and tartness. Canned cranberries tend to be sweeter and softer, which could alter the dish’s balance.