Introduction

Cranberry Apple Twice-Baked Sweet Potatoes are the epitome of cozy fall comfort food, perfectly capturing the essence of the season in one beautifully baked dish. Imagine the natural sweetness of tender sweet potatoes blended harmoniously with the lively tartness of fresh cranberries and the delicate crunch of a crisp apple.

Table of Contents

This combination is accentuated with warm, inviting spices like cinnamon and nutmeg that evoke the feeling of a comforting hug on a chilly autumn evening.

This dish is not only a feast for the senses but also incredibly versatile, making it ideal for everything from an easy weeknight dinner to an impressive side for your Thanksgiving table or fall potlucks. Whether you’re cooking for family, entertaining guests, or simply craving a delicious vegetarian option, these twice-baked sweet potatoes deliver both satisfying flavor and nourishing goodness.

Cranberry Apple Twice-Baked Sweet Potatoes

George Law

These Cranberry Apple Twice-Baked Sweet Potatoes capture the cozy flavors of fall with a perfect balance of sweet, tart, and warm spices. Tender sweet potatoes are filled with a luscious blend of cranberries, apples, butter, and maple syrup, then baked again for a comforting, colorful side or vegetarian main dish.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine American

Servings 4 servings

Calories 210 kcal

Equipment

baking sheet
Skillet
mixing bowl
fork
spoon
knife and cutting board

Ingredients

2 large sweet potatoes
1 cup fresh or frozen cranberries
1 apple, diced
2 tbsp butter
1/4 tsp ground nutmeg
1/2 tsp cinnamon
2 tbsp pure maple syrup
salt to taste
optional chopped pecans or walnuts
optional orange zest or cayenne pepper

Instructions

Return to the baking sheet and bake for another 10-12 minutes until heated through and slightly caramelized on top.
Bake for 45-50 minutes, until tender when pierced with a fork. Let cool slightly.
Meanwhile, melt butter in a skillet over medium heat. Add diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes until fruit softens and cranberries pop.
Stir in maple syrup and cook for 2 more minutes to blend flavors.
Cut each sweet potato in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skins for structure.
Mash the scooped sweet potato in a bowl and fold in half of the cranberry apple mixture.
Spoon the mixture back into the potato skins. Top each with remaining cranberry apple filling.
Return to the baking sheet and bake for another 10-12 minutes until heated through and slightly caramelized on top.

Notes

For a dairy-free version, substitute butter with coconut oil or olive oil. Add orange zest for brightness, or a pinch of cayenne for gentle heat. Top with chopped pecans or walnuts before the final bake for extra crunch and visual appeal.

Keyword cranberry apple, fall recipe, sweet potatoes, thanksgiving side, vegetarian

Why You’ll Love This Recipe Apple Twice-Baked Sweet Potatoes

Effortless to prepare with straightforward baking and stovetop steps.
Bursting with a balanced flavor profile that blends sweet, tart, and warm spice notes.
Vegetarian and easily adaptable to various dietary preferences, including dairy-free substitutions.
A wholesome, nutrient-packed side dish or main course that feels indulgent without being heavy.
Stunning presentation that’s perfect for sharing and impressing loved ones.

Ingredients for Apple Twice-Baked Sweet Potatoes

2 large sweet potatoes, packed with beta-carotene and natural sweetness.
1 cup of fresh or frozen cranberries that add vibrant color and tart flavor.
1 juicy apple, diced for a refreshing crispness and subtle sweetness.
2 tablespoons of butter to enrich the filling with creamy texture.
1/4 teaspoon of ground nutmeg, lending a fragrant warmth.
1/2 teaspoon of cinnamon, an iconic spice of fall.
2 tablespoons of pure maple syrup, enhancing the natural fruit sweetness.
Salt to taste, balancing the flavors harmoniously.

Substitutions

For a dairy-free twist, substitute butter with coconut oil or olive oil.
Swap maple syrup for honey if you prefer a different natural sweetener.
Use pears instead of apples for a softer, more mellow fruit flavor.
Optional Add-Ins
Chopped pecans or walnuts to add a satisfying crunch contrast.
A sprinkle of orange zest to brighten and add a citrusy freshness.
A pinch of cayenne pepper to introduce a tantalizing subtle heat that wakes up the palate.

Instructions

Begin by preheating your oven to 400°F (200°C), setting the perfect temperature for sweet potatoes to soften beautifully.
Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until a fork slides easily into the flesh.
Allow the sweet potatoes to cool slightly, making them easier to handle for the next steps.
While they bake, warm a skillet over medium heat and melt the butter.
Add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt to the pan. Stir occasionally and cook for 5-7 minutes until the fruit softens and the cranberries begin to pop, releasing their vibrant juices.
Stir in the maple syrup and allow the mixture to cook for an additional 2 minutes, blending the flavors into a luscious filling.
Once the sweet potatoes are cool enough, slice them in half lengthwise.
Carefully scoop out most of the soft flesh into a bowl, leaving a thin layer intact to keep the skins sturdy.
Mash the scooped sweet potato and fold in half of the cranberry apple mixture, combining creamy and fruity textures.
Spoon the sweet potato mixture back into each of the potato skins.
Top each filled potato half with the remaining cranberry apple filling, adding a visually appealing burst of color.
Return the stuffed sweet potatoes to the baking sheet and bake for an additional 10-12 minutes, allowing the flavors to meld and the filling to heat through thoroughly.

Recipe Details

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4 hearty servings

Storage and Reheating Tips

Once prepared, these twice-baked sweet potatoes keep wonderfully in the fridge for up to 4 days when stored in an airtight container. To reheat, gently warm them in the oven or microwave to maintain the perfect texture and flavor balance. They’re also freezer-friendlyfreeze after baking and thaw overnight in the refrigerator before reheating for a convenient make-ahead meal.

Serving Suggestions and Garnish Ideas

For an inviting meal, serve the stuffed sweet potatoes alongside roasted turkey, baked ham, or succulent tenderloin. Garnish with fresh herbs like thyme, rosemary, or parsley to add a pop of green freshness and aromatic complexity. A dollop of sour cream or a sprinkle of crumbled goat cheese also complements the rich flavors beautifully.

Optional Add-Ons or Variations

To personalize this dish, try sprinkling chopped pecans or walnuts over the top before the final bake for extra crunch. For those who enjoy a little heat, a dash of cayenne pepper in the filling creates a warm, unexpected twist. Adding orange zest to the cranberry apple mixture brings a sunny citrus note, brightening the overall flavor profile.

Cultural Note

Twice-baked sweet potatoes are a beloved staple in American fall cuisine, often gracing tables during Thanksgiving celebrations and other seasonal feasts. This particular variation highlights classic autumnal ingredients like cranberries and apples, reflecting the abundance of the harvest season. The method of baking twice first the potato, then with the filling allows for a cozy, comforting dish that feels both traditional and special, perfect for bringing family and friends together around the table.

Indulging in this recipe means enjoying a unique blend of textures and flavors that honors the season’s bounty, while also providing a delightful culinary experience that’s easy to prepare, nutritious, and thoroughly satisfying.

Enjoy the warmth and charm of fall with every bite of these Cranberry Apple Twice-Baked Sweet Potatoes!