Cranberry Apple Twice-Baked

Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.

I first served these during a family gathering and everyone loved the balance of sweet and tart with a cozy warmth.

Ingredients

• Sweet Potatoes: 4 large sweet potatoes
• Filling: 1 medium apple (Honeycrisp or Granny Smith), peeled and diced, 1/2 cup fresh or frozen cranberries, 2 tbsp butter, 2 tbsp maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Salt, to taste
• Optional Topping: 1/3 cup chopped pecans, Additional maple syrup for drizzling

Instructions

Preheat Oven:

Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, prick all over with a fork, and place on a baking sheet. Bake for 45 50 minutes or until fork-tender.

Prepare Filling:

In a medium skillet over medium heat melt the butter. Add diced apple and cranberries. Sprinkle in cinnamon nutmeg and a pinch of salt. Cook stirring occasionally for 4 6 minutes until apples are softened and cranberries begin to burst. Remove from heat.

Scoop Potatoes:

Once sweet potatoes are cool enough to handle cut them in half lengthwise. Carefully scoop out most of the flesh leaving a 1/4-inch border inside the skins for structure.

Mix Filling:

In a bowl mash the sweet potato flesh. Add the apple-cranberry mixture and maple syrup. Stir gently until just combined do not over-mash some texture is ideal.

Fill Potatoes:

Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired and drizzle with a little extra maple syrup.

Bake and Serve:

Return the filled potatoes to the oven and bake for 10 12 minutes until heated through and tops are golden. Serve warm.

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This recipe always brings our family together around the table especially during the holidays.

Required Tools

Baking sheet Skillet Mixing bowl Potato masher or fork Spoon

Allergen Information

Contains dairy (butter) and tree nuts (pecans optional) For dairy-free or vegan use plant-based butter For nut-free omit pecans Always double-check ingredient labels for allergens

Nutritional Information

Calories 240 Total Fat 5 g Carbohydrates 45 g Protein 2 g per serving

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This dish adds a festive touch to any meal and is simple to prepare ahead.

Recipe FAQs

→ What type of apples work best?

Use crisp varieties like Honeycrisp or Granny Smith for bright flavor and texture.

→ Can I use frozen cranberries?

Yes, frozen cranberries can be used; just thaw slightly before cooking for best results.

→ How do I prevent the sweet potato skins from breaking?

Choose medium to large sweet potatoes and leave a 1/4-inch border of flesh inside skins when scooping.

→ What is the purpose of twice-baking the potatoes?

The first bake softens the potatoes, and the second warms the filled skins and blends flavors.

→ Can I make this dish ahead of time?

Yes, prepare through filling, refrigerate, and bake just before serving.