A cozy and colorful side dish, these Cranberry Apple Twice-Baked Sweet Potatoes bring together the earthy sweetness of roasted sweet potatoes with the bright, tart flavors of cranberries and apples. This dish is ideal for fall gatherings or a festive holiday table, combining vibrant seasonal produce in a warm and satisfying presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium sweet potatoes
2 tablespoons unsalted butter
1/4 cup maple syrup (plus extra for drizzling)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large apple, peeled, cored, and diced
1/2 cup fresh or frozen cranberries
1/4 cup chopped pecans or walnuts (optional)
Salt to taste
Directions
I preheat the oven to 400°F (200°C).
I wash the sweet potatoes and pierce them a few times with a fork. Then I place them on a baking sheet and bake for 45–55 minutes, until they’re tender.
After letting the sweet potatoes cool a bit, I cut them in half lengthwise and carefully scoop out the flesh, leaving a thin shell inside the skins.
I reduce the oven temperature to 350°F (175°C).
In a large bowl, I mash the sweet potato flesh with butter, maple syrup, cinnamon, nutmeg, and a pinch of salt until smooth.
Then I stir in the diced apple, cranberries, and nuts (if I’m using them).
I spoon the mixture back into the sweet potato skins, mounding it slightly.
The filled potatoes go back on the baking sheet and into the oven for another 15–20 minutes, until heated through and lightly golden.
Before serving, I sometimes drizzle a little more maple syrup on top for extra richness.
Servings and timing
This recipe serves 4 people.
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Calories: approximately 250 kcal per serving
Variations
I sometimes swap the butter for coconut oil or vegan butter to make this recipe completely plant-based.
If I want a sweeter version, I’ll add a tablespoon of brown sugar to the filling.
For extra texture, I like to sprinkle granola or toasted oats on top before baking.
Dried cranberries can be used in place of fresh or frozen if that’s what I have on hand—just reduce the amount slightly.
A sprinkle of orange zest adds a citrusy brightness that pairs beautifully with the cranberry and apple.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place the sweet potatoes on a baking sheet and warm them in a 350°F (175°C) oven for about 10–15 minutes. If I’m in a hurry, I reheat individual portions in the microwave for about 1–2 minutes, though the oven gives a better texture.
FAQs
How can I make this recipe vegan?
I replace the butter with a vegan alternative or coconut oil, and ensure my maple syrup is pure and not blended with honey or other animal-derived ingredients.
Can I make this recipe ahead of time?
Yes, I often bake and fill the sweet potatoes ahead of time, then store them covered in the fridge. When ready to serve, I just reheat them in the oven until warmed through.
Can I use canned sweet potatoes?
I don’t recommend canned sweet potatoes for this recipe because they’re too soft and won’t hold their shape for the twice-baked presentation. Fresh sweet potatoes work best.
What type of apple works best?
I like using firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape during baking and balance the sweetness of the dish.
Can I freeze these twice-baked sweet potatoes?
I don’t usually freeze them because the texture of the sweet potato and apples can change once thawed. They’re best enjoyed fresh or within a few days of making.
Conclusion
Cranberry Apple Twice-Baked Sweet Potatoes are one of my favorite side dishes for the cooler months. They’re warm, comforting, and bursting with seasonal flavor. Whether I’m cooking for a holiday dinner or just want something a little special for the weekend, this recipe always hits the spot. It’s easy to make, easy to customize, and sure to impress.
📖 Recipe:
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Cranberry Apple Twice‑Baked Sweet Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and colorful holiday side dish, Cranberry Apple Twice-Baked Sweet Potatoes combine creamy sweet potatoes with tart cranberries, crisp apples, and warm spices, finished with a touch of maple syrup.
Ingredients
4 medium sweet potatoes
2 tablespoons unsalted butter
1/4 cup maple syrup (plus extra for drizzling)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large apple, peeled, cored, and diced
1/2 cup fresh or frozen cranberries
1/4 cup chopped pecans or walnuts (optional)
Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and bake for 45–55 minutes, until tender.
- Let the sweet potatoes cool slightly, then cut them in half lengthwise and carefully scoop out the flesh, leaving a thin shell inside the skins.
- Reduce the oven temperature to 350°F (175°C).
- In a large bowl, mash the sweet potato flesh with butter, maple syrup, cinnamon, nutmeg, and a pinch of salt until smooth.
- Stir in the diced apple, cranberries, and nuts if using.
- Spoon the mixture back into the sweet potato skins, mounding it slightly.
- Return the filled potatoes to the baking sheet and bake for another 15–20 minutes, until heated through and lightly golden.
- Drizzle with additional maple syrup before serving, if desired.
Notes
Use vegan butter or coconut oil to make this recipe vegan.
Add a tablespoon of brown sugar for a sweeter filling.
Top with granola or toasted oats for extra texture.
Substitute dried cranberries for fresh or frozen, using slightly less.
Orange zest adds a lovely citrus note that complements the fruit.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg
