Irresistible Cranberry Apple Twice-Baked Sweet Potatoes combine the natural sweetness of apples and tart cranberries with the warm, comforting texture of soft sweet potatoes. This dish is like a little holiday celebration in your mouth, with sweet, tangy, and creamy flavors all mixed into one delicious bite.
I love making these twice-baked sweet potatoes when I want something a bit different but still cozy and familiar. There’s something so satisfying about scooping out the sweet potato, mixing it with a sweet-tart filling, and then baking it again until golden on top. It feels like a special treat, and I find everyone always asks for seconds!
This recipe is perfect as a side dish for a family dinner or holiday meal. I usually serve it alongside roasted chicken or turkey, and those cranberries add just the right pop of color and flavor that makes the whole table look festive and inviting. I promise, once you try it, these sweet potatoes will become one of your go-to favorites.
Key Ingredients & Substitutions
- Sweet Potatoes
- The base of this dish. Choose medium-sized, firm sweet potatoes for even baking. If not available, you can try yams or regular potatoes, but the flavor will be less sweet.
- Apples
- Crisp apples like Fuji or Honeycrisp add freshness and crunch. If you prefer a softer texture, try Granny Smith or Golden Delicious. Pears could be an interesting substitute too.
- Dried Cranberries
- They bring a tart contrast that balances the sweetness. You can use dried cherries or raisins if cranberries aren't on hand.
- Butter
- Adds richness and helps cook the onions and apples gently. For a dairy-free option, swap with coconut oil or olive oil.
- Spices (Cinnamon & Nutmeg)
- These warm spices enhance the cozy feel. Ground ginger or allspice can be nice alternatives to nutmeg.
- Pecans or Walnuts (Optional)
- Adds crunch and a nutty flavor. If allergic, omit or replace with toasted seeds like pumpkin or sunflower seeds.
How Can I Perfectly Scoop and Refill the Sweet Potatoes Without Breaking Them?
Keeping the sweet potato shells intact can feel tricky, but these steps help make it easy and neat:
- Let the baked sweet potatoes cool enough to handle but still warm. This softens the flesh but firms the skin slightly.
- Cut the potatoes carefully lengthwise with a sharp knife.
- Use a spoon or small ice cream scoop to gently loosen the flesh, leaving about a 1/4-inch shell to keep the shape.
- Work slowly and avoid digging too deep or applying too much pressure near the edges.
- After mixing the filling, spoon it back evenly, slightly mounding it to look inviting without overfilling.
This gentle approach keeps the shells sturdy for baking again and makes serving easier and prettier.
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potatoes evenly and catching any drips when you bake the filled halves again.
- Sharp knife – helps you cut the sweet potatoes in half cleanly without crushing them.
- Spoon or small ice cream scoop – makes scooping out the sweet potato flesh easier and keeps the shells intact.
- Large mixing bowl – great for mixing the mashed sweet potato with the cranberry and apple filling.
- Skillet – you’ll sauté onions and apples here to bring out their flavors.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a savory kick that pairs well with the sweet and tart flavors.
- Sprinkle in some shredded sharp cheddar or crumbled goat cheese for creamy richness.
- Use dried cherries or blueberries instead of cranberries to switch up the fruit flavor.
- Mix chopped spinach or kale into the filling to add a touch of green and some extra nutrition.
Irresistible Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 4 medium sweet potatoes
- 1 cup diced apple (preferably Fuji or Honeycrisp)
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans or walnuts (optional)
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 tablespoon maple syrup or honey (optional, for added sweetness)
- Fresh rosemary sprigs (for garnish, optional)
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 15 minutes. You’ll spend around 45 to 60 minutes baking the sweet potatoes at first, then about 15 to 20 minutes for the second bake after stuffing them. The rest of the time is for prep and mixing the flavorful filling.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then poke each several times with a fork. Place them on a baking sheet and bake for 45 to 60 minutes, or until they’re very soft when poked with a fork. When done, take them out and let them cool until you can handle them safely.
2. Make the Apple and Cranberry Filling:
While the potatoes bake, heat a skillet over medium heat and melt the butter. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the diced apples and cook for another 3 to 4 minutes until they begin to soften. Add dried cranberries, nuts (if using), cinnamon, nutmeg, salt, and pepper. Mix well and let everything cook together for 1 to 2 minutes. If you like it sweeter, drizzle in maple syrup or honey and stir to combine. Remove from the heat.
3. Assemble and Bake Again:
When the sweet potatoes are cool enough to touch, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving a thin shell so the skin keeps its shape. Mash the sweet potato flesh roughly in a big bowl, then gently fold in the apple and cranberry mixture. Spoon this tasty filling back into the potato shells, mounding it slightly. Put the filled potatoes back on the baking sheet and bake again for 15 to 20 minutes until heated through and the tops look a little browned. Garnish with rosemary if you want to add a pretty, fresh touch. Serve warm and enjoy!
Can I Use Frozen Cranberries Instead of Dried?
Yes, you can use frozen cranberries, but cook them a bit longer with the apples to allow the extra moisture to evaporate. This helps prevent the filling from becoming too watery.
Can I Prepare These Ahead of Time?
Absolutely! You can bake and scoop out the sweet potatoes the day before, mix the filling, and assemble them. Keep them covered in the fridge, then bake right before serving for the best flavor and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.
What Can I Substitute for Pecans or Walnuts?
You can substitute with other nuts like almonds or hazelnuts, or skip nuts altogether if you prefer. Toasted pumpkin or sunflower seeds also add a nice crunch without nuts.