These cranberry apple twice-baked sweet potatoes are a delicious way to bring fall flavors to the table. I love how the sweetness of the caramelized apples and dried cranberries pairs with the savory spiced turkey sausage. Every bite feels like a warm, comforting taste of the season. Whether I serve them as a festive side or a cozy main dish, they always feel special and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium sweet potatoes
2 tablespoons olive oil
6 oz ground turkey sausage
2 medium apples, peeled, cored, and diced
1/2 cup dried cranberries
3 tablespoons maple syrup or brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped pecans (optional)
Pinch of salt
Directions
I start by preheating the oven to 400°F (200°C).
I scrub the sweet potatoes and prick each a few times with a fork, then bake them on a sheet for 45–50 minutes, until soft.
While the potatoes bake, I heat olive oil in a skillet over medium heat and cook the turkey sausage, breaking it up and browning it for about 6–7 minutes.
I add the diced apples, cranberries, maple syrup, cinnamon, nutmeg, and a pinch of salt. This simmers for about 5 minutes, until the apples soften and everything smells amazing.
Once the sweet potatoes are cool enough to handle, I slice them in half lengthwise and scoop out the insides, keeping the skins intact.
I mash the scooped sweet potato and stir in about half of the sausage-fruit mix.
Then I refill the potato skins with this mixture and top each with the remaining sausage filling.
I sprinkle chopped pecans on top, if I’m using them, and return the potatoes to the oven for another 10–15 minutes, until heated through and golden.
Servings and timing
This recipe makes 4 servings. It takes about 15 minutes to prep, with a total cooking time of 1 hour and 15 minutes. Each serving is around 320 kcal, making it a balanced and filling meal option.
Variations
I sometimes swap the turkey sausage for plant-based sausage for a vegetarian version.
Chopped walnuts or sunflower seeds work well instead of pecans.
I like using pears in place of apples for a slightly different flavor twist.
For extra richness, I’ve added a bit of goat cheese or feta to the mashed sweet potato filling.
If I want a spicier kick, I use spicy sausage or add a pinch of cayenne.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in the oven at 350°F (175°C) for about 15–20 minutes until warmed through. I can also microwave them in 1-minute bursts, though the oven keeps the texture better.
FAQs
How do I know when the sweet potatoes are fully baked?
I check by inserting a fork — if it slides in easily, they’re ready. The skin should feel slightly crisp, and the potato inside should be soft.
Can I make these sweet potatoes ahead of time?
Yes, I often prepare them a day ahead up to the final baking step. I store them in the fridge and bake them right before serving.
What type of apples work best in this recipe?
I prefer using firm, sweet-tart apples like Honeycrisp or Fuji. They hold their shape and complement the cranberries and sausage well.
Can I freeze these twice-baked sweet potatoes?
Yes, I freeze them after the second bake. Once cooled, I wrap each tightly and freeze for up to 2 months. I reheat from frozen at 375°F for 25–30 minutes.
Is this dish suitable for Thanksgiving or holiday meals?
Absolutely. I like including it on my holiday table as a gluten-free, hearty side or even a festive main course. The flavors fit perfectly with traditional fall menus.
Conclusion
These cranberry apple twice-baked sweet potatoes are everything I want in a comforting fall or winter dish — cozy, flavorful, and full of texture. Whether I’m serving them for a holiday gathering or making them for a weeknight dinner, they always bring warmth to the table. With wholesome ingredients and an irresistible sweet-savory blend, this recipe has become one of my seasonal favorites.
📖 Recipe:
Print
Cranberry Apple Twice‑Baked Sweet Potatoes with Spiced Turkey Sausage
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These cranberry apple twice-baked sweet potatoes combine the sweet flavors of roasted sweet potatoes, caramelized apples, and dried cranberries with the savory depth of spiced turkey sausage. Perfect as a comforting fall main dish or festive holiday side.
Ingredients
4 medium sweet potatoes
2 tablespoons olive oil
6 oz ground turkey sausage
2 medium apples, peeled, cored, and diced
1/2 cup dried cranberries
3 tablespoons maple syrup or brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped pecans (optional)
Pinch of salt
Instructions
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes and prick each a few times with a fork. Bake on a sheet for 45–50 minutes until soft.
- While potatoes bake, heat olive oil in a skillet over medium heat. Cook turkey sausage, breaking it up, for 6–7 minutes until browned.
- Add diced apples, cranberries, maple syrup (or brown sugar), cinnamon, nutmeg, and a pinch of salt. Simmer for 5 minutes until apples soften.
- When sweet potatoes are cool enough to handle, slice in half lengthwise and scoop out the insides, keeping the skins intact.
- Mash the scooped sweet potato and stir in about half of the sausage-fruit mixture.
- Refill the potato skins with this mashed mixture. Top each with the remaining sausage-fruit mixture.
- Sprinkle with chopped pecans, if using, and return to oven for 10–15 minutes until heated through and golden.
Notes
Swap turkey sausage with plant-based sausage for a vegetarian version.
Pears can be used instead of apples for a different flavor.
Chopped walnuts or sunflower seeds can replace pecans.
For extra richness, add goat cheese or feta to the mashed sweet potatoes.
Spicy sausage or cayenne pepper can add heat.
Store leftovers in the fridge for up to 4 days.
Reheat in oven at 350°F (175°C) for 15–20 minutes for best texture.
Can be frozen after baking and reheated from frozen at 375°F for 25–30 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 14g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 35mg
