If you’re looking to brighten up your holiday table or simply delight yourself with a cozy, flavorful treat, these Cranberry Apple Twice-Baked Sweet Potatoes are pure magic. Stuffed with sweet, caramelized apples and tart cranberries, this recipe elevates the humble sweet potato into a festive side dish bursting with aroma, texture, and warmth. They’re wonderfully easy to make yet impressively delicious—a perfect way to add a splash of fall charm to any meal or celebration.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, crafting a harmony of sweetness, tang, and crunch that makes these twice-baked sweet potatoes unforgettable. The list is simple but thoughtfully chosen to bring out the best in every bite.
- Sweet potatoes: Choose medium-sized ones for easy roasting and a creamy interior perfect for stuffing.
- Butter: Adds richness and helps caramelize the apples and cranberries beautifully.
- Apples: Peeled and cubed, they bring a natural sweetness and tender texture that complements the potatoes.
- Dried cranberries: Their tartness is essential for balancing the dish’s sweetness with a festive zing.
- Ground cinnamon: Warms up the flavor profile with just the right amount of spice.
- Ground nutmeg: Adds subtle depth to the spice mixture without overpowering.
- Coconut sugar (or brown sugar): Provides natural sweetness and enhances caramelization for that gorgeous golden color.
- Chopped pecans: Offer a satisfying crunch and nutty contrast to the soft filling.
How to Make Cranberry Apple Twice-Baked Sweet Potatoes
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425°F. While it heats, scrub the sweet potatoes clean and dry them thoroughly to remove any grit. Prick them all over with a fork to allow steam to escape during roasting, then place them in a baking dish. Roast for 40 to 45 minutes until they’re tender and easily pierced. This roasting step forms the creamy, fluffy base you’ll stuff later.
Step 2: Prepare the Apple and Cranberry Filling
While your sweet potatoes roast, melt butter in a medium skillet over medium-high heat. Once hot, add the diced apples and dried cranberries, followed by cinnamon, nutmeg, and your choice of sugar. Sauté gently, stirring occasionally, until the apples are soft and fragrant—this takes just a few minutes. Finally, stir in the chopped pecans and cook for another minute to toast them lightly and blend all those tantalizing flavors.
Step 3: Scoop, Stuff, and Bake Again
Once the sweet potatoes are roasted and cool enough to handle, carefully slice them open lengthwise. Fluff the soft flesh with a fork to make room for the filling and to create a fluffy texture that soaks up all the delicious juices. Spoon the warm apple and cranberry mixture generously on top of each potato half. Return them to the oven for another 10 minutes at 425°F, allowing the filling to bubble and meld into every bite.
How to Serve Cranberry Apple Twice-Baked Sweet Potatoes
Garnishes
To add that final splash of color and flavor, consider sprinkling some extra chopped pecans or a few whole dried cranberries on top right after baking. A light dusting of ground cinnamon or a drizzle of maple syrup can also elevate the sweetness and make presentation pop.
Side Dishes
These twice-baked sweet potatoes pair beautifully with savory mains such as roast turkey, glazed ham, or even a hearty lentil stew. Their sweet and tart filling complements the richness of the meats, making them a star side for holiday spreads or cozy dinners alike.
Creative Ways to Present
For a festive flair, serve these potatoes in individual ramekins or on a rustic wooden board surrounded by fresh cranberries and apple slices. You can also top them with a dollop of Greek yogurt or crème fraîche to introduce a creamy tang that cuts through the sweetness.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Cranberry Apple Twice-Baked Sweet Potatoes to room temperature, then store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making them perfect for quick lunches or easy side dishes later in the week.
Freezing
You can freeze these delicious twice-baked sweet potatoes by wrapping them tightly in foil or placing them in freezer-safe containers. They maintain their flavor and texture best if frozen within a few hours of baking and can be stored for up to 2 months.
Reheating
Reheat your stored sweet potatoes in a 350°F oven for approximately 15-20 minutes until heated through. If reheating from frozen, allow extra time and keep them wrapped to prevent drying out. Microwave reheating works in a pinch but tends to make them less crispy.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will add more tartness and a bit of crunch—just be sure to cook them a bit longer to soften and release their flavor fully.
What kind of apples work best in this recipe?
Tart, firm apples like Granny Smith or Honeycrisp hold their shape well and balance the sweetness from the sugar and sweet potatoes beautifully.
Is there a vegan option for this recipe?
You can easily make this vegan by swapping the butter for coconut oil or a plant-based margarine, and ensuring your sugar is vegan-friendly. The rest remains naturally plant-based and delicious.
Can I make this dish for more people?
Yes! Simply multiply the ingredients based on the number of servings. Keep the cooking time the same per batch; you may need to roast the sweet potatoes in batches depending on your oven size.
What if I prefer savory over sweet?
You can reduce the sugar and omit the apples to emphasize the natural sweetness of the potatoes, or add savory herbs like rosemary or thyme to tailor the flavors to your liking.
Final Thoughts
Trust me, once you try these Cranberry Apple Twice-Baked Sweet Potatoes, they’ll become a cherished staple in your recipe collection. They bring such a heartfelt combination of flavors and textures that it’s impossible not to smile with every bite. Whether it’s Thanksgiving, a cozy weeknight, or any occasion that calls for something warm and special, these twice-baked treasures are always a welcome addition to the table. Give them a go—you’ll be so glad you did!
PrintCranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delicious and festive Thanksgiving side dish featuring tender roasted sweet potatoes filled with a sweet and spiced mixture of caramelized apples, cranberries, and pecans. This easy recipe combines warm fall flavors with a delightful texture, making it a much better alternative to traditional casseroles.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
Filling
- 2 tablespoons butter
- 2 medium apples, peeled, cored, and diced into 1-inch cubes
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons coconut sugar (or brown sugar)
- 1/4 cup chopped pecans
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Scrub the sweet potatoes thoroughly and dry them completely. Place the sweet potatoes in a baking dish and prick them all over with a fork to allow steam to escape. Roast in the preheated oven for 40-45 minutes, or until the sweet potatoes are very tender when pierced with a fork.
- Prepare the Filling: While the sweet potatoes are roasting, melt the butter in a medium skillet over medium-high heat. Once hot, add the diced apples, dried cranberries, ground cinnamon, ground nutmeg, and coconut sugar. Sauté the mixture for several minutes, stirring occasionally, until the apples become tender and the sugar melts into a caramelized sauce. Stir in the chopped pecans and sauté for an additional minute to incorporate the nuts and warm them slightly.
- Assemble and Bake: Once the sweet potatoes are fully roasted, carefully cut them open lengthwise and fluff the interior flesh with a fork to create a soft bed for the filling. Spoon the warm apple and cranberry filling evenly on top of each sweet potato. Return the stuffed sweet potatoes to the oven and bake at 425°F for an additional 10 minutes, or until the filling is bubbly and heated through.
- Serve: Remove from the oven and serve the cranberry apple twice-baked sweet potatoes warm. Enjoy this flavorful and comforting side dish that pairs perfectly with any holiday meal.
Notes
- You can substitute brown sugar for coconut sugar if preferred.
- Use firm apples such as Honeycrisp or Granny Smith for best texture.
- For a nut-free version, omit the pecans or replace with sunflower seeds.
- Make sure to prick the sweet potatoes well before baking to prevent bursting.
- These can be prepared ahead and reheated before serving.