Cranberry Apple Twice-Baked Sweet Potatoes Recipe
Enjoy the comforting flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Baked sweet potatoes are filled with a warm, spiced cranberry and apple mixture, then baked again to meld the flavors perfectly. This dish makes a delightful side or a hearty vegetarian main that’s both sweet and savory.
- 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
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
- Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for baking the sweet potatoes.
- Bake sweet potatoes: Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes or until the potatoes are soft when pierced.
- Cool sweet potatoes: Remove the sweet potatoes from the oven and let them cool slightly so they can be handled safely.
- Prepare fruit filling: While the potatoes bake, heat a skillet over medium heat.
- Cook fruit mixture: Melt the butter in the skillet, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- Simmer fruits: Cook the fruit mixture for 5-7 minutes, stirring occasionally, until the fruit is tender and cranberries start to pop, releasing their juices.
- Add maple syrup: Stir in the maple syrup and cook for an additional 2 minutes, allowing the flavors to combine and thicken slightly.
- Prepare potatoes for stuffing: Slice the baked sweet potatoes in half lengthwise carefully.
- Scoop flesh: Using a spoon, scoop out most of the sweet potato flesh into a bowl, leaving a thin layer inside the skins to maintain their shape.
- Mix filling: Mash the scooped sweet potato flesh in the bowl and mix in half of the cranberry apple filling.
- Stuff the skins: Spoon the sweet potato and cranberry apple mixture back evenly into the potato skins.
- Top with remaining filling: Spoon the remaining cranberry apple mixture on top of the stuffed potatoes for extra flavor and texture.
- Final bake: Place the stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes until heated through and slightly caramelized on top.
Notes
- You can substitute fresh cranberries with frozen if fresh are unavailable.
- Choose a sweet and firm apple variety like Gala or Fuji for the best texture.
- For a vegan version, replace butter with coconut oil or vegan margarine.
- Make sure not to scoop out too much potato flesh so the skins remain sturdy.
- This dish can be prepared a day ahead and reheated before serving.
Keywords: twice-baked sweet potatoes, cranberry apple sweet potatoes, fall recipes, baked sweet potatoes, vegetarian side dish, holiday sides
