Cozy, slightly tart, and warmly spiced, Cranberry Apple Twice-Baked Sweet Potatoes make a comforting side or meatless main that fills the kitchen with autumn scents. Soft, caramelized sweet potato flesh is mixed with tender apple bits, tart cranberries and warming spices, then spooned back into crisped skins for an irresistible twice-baked finish perfect for family dinners and holiday tables.
Why You’ll Love This Cranberry Apple Twice-Baked Sweet Potatoes Recipe
Quick and easy to prepare—simple roasting and a short second bake bring big flavor.
Uses wholesome, seasonal ingredients—sweet potatoes, apples, and cranberries shine together.
Versatile for weeknights or holiday spreads—make ahead and reheat without losing texture.
A Little Background
Twice-baked potatoes are a classic comfort technique: baking once to cook through, scooping and stuffing, then baking again to meld flavors and create a golden top. This version pairs the natural sweetness of roasted sweet potatoes with tart cranberries and sautéed apples for a balance of textures and bright flavor—ideal when apples are crisp and cranberries are in season. It’s a cozy riff on traditional holiday sides with a fresh, fruity twist.
Key Ingredients for perfect Cranberry Apple Twice-Baked Sweet Potatoes
Sweet potatoes: Roasted until tender—forms the creamy base when mashed.
Apples: Firm varieties (like Honeycrisp or Fuji) sautéed until just tender for texture.
Dried cranberries: Add bright, tart pops that cut through the sweetness.
Butter & warm spices: Butter, cinnamon, and a touch of maple or brown sugar to bind flavors.
Pecans or walnuts (optional): Toasted nuts give crunch and a nutty finish.
Step-by-Step Instructions to make Cranberry Apple Twice-Baked Sweet Potatoes
Preheat the oven to 400°F (200°C). Scrub 4–6 medium sweet potatoes, pierce several times with a fork, place on a baking sheet, and roast until tender when pierced, about 45–60 minutes depending on size.
While the potatoes roast, prepare the filling: melt 2 tablespoons butter in a skillet over medium heat. Add 1 large apple, peeled and diced, a pinch of salt, 1 teaspoon ground cinnamon and 1–2 tablespoons brown sugar or maple syrup. Cook until the apple is tender, about 5–7 minutes. Stir in 3/4 cup dried cranberries and remove from heat.
When potatoes are cool enough to handle, cut each in half lengthwise and scoop out most of the flesh into a bowl, leaving a sturdy 1/4–1/2-inch shell. Mash the scooped sweet potato with 2–3 tablespoons butter, 2–3 tablespoons milk or Greek yogurt (optional) and a pinch of salt until smooth. Fold in the apple-cranberry mixture and, if using, 1/2 cup chopped toasted pecans.
Spoon the mixture back into the potato shells, mounding slightly. Place stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 12–15 minutes, or until the tops are lightly browned and heated through. Optionally, broil for 1–2 minutes to caramelize the surface—watch closely.
Remove from oven, drizzle with a little extra maple syrup if desired, and garnish with additional chopped nuts or a sprinkle of sea salt before serving.
Pro Tips & Variations
For faster cooking, bake sweet potatoes at 425°F for 40–45 minutes or microwave until just tender before roasting the skins crisp in the oven.
Make ahead: prepare and stuff potatoes, then refrigerate. Reheat covered at 350°F for 20–25 minutes, uncover to brown the tops.
Variations: swap dried cherries for cranberries, add goat cheese or cream cheese for tang, or stir in cooked quinoa for a heartier, vegetarian main.
Serving Suggestions
Serve Cranberry Apple Twice-Baked Sweet Potatoes alongside roasted turkey, grilled chicken, or a crisp autumn salad. They also pair beautifully with warm spiced drinks or a light, fruity white wine for holiday gatherings. Leftovers reheat well and make a comforting next-day meal.
Tip: garnish with extra chopped pecans and a drizzle of maple syrup for a glossy finish.
Cranberry Apple Twice-Baked Sweet Potatoes
These cozy twice-baked sweet potatoes are stuffed with cinnamon-kissed apples and tart cranberries for an autumn-forward side that feels right at home on weeknights and holiday tables alike.
3tbspunsalted butterdivided, for sautéing and mashing
1large applepeeled, cored, and diced
1tspground cinnamon
1/8tspground nutmegoptional
2tbspmaple syrup or brown sugarto taste
1/2cupdried cranberries
1/4tspfine sea saltplus more to taste
2tbspmilk or Greek yogurtoptional, for creamier texture
1/2cupchopped pecansoptional, toasted for best flavor
Instructions
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork, set on a baking sheet, and bake until very tender when pierced, 45–60 minutes depending on size. Cool 10 minutes until safe to handle.
Meanwhile, prepare the filling: In a skillet over medium heat, melt 2 tablespoons of the butter. Add the diced apple, cinnamon, nutmeg (if using), and a pinch of salt. Cook, stirring, until the apple is just tender, 5–7 minutes. Stir in the maple syrup or brown sugar and the dried cranberries. Remove from heat.
Slice each potato in half lengthwise. Scoop the flesh into a mixing bowl, leaving a sturdy 1/4-inch shell. Add the remaining 1 tablespoon butter and the milk or Greek yogurt (if using). Mash until creamy; season with a little more salt to taste.
Fold the warm apple-cranberry mixture into the mashed sweet potatoes. Stir in the toasted pecans, if using.
Spoon the filling back into the potato shells, mounding slightly. Return to the baking sheet and bake at 375°F (190°C) until heated through and lightly browned on top, about 12–15 minutes. For deeper caramelization, broil 1–2 minutes, watching closely.
Serve warm. Optionally drizzle with a touch of maple syrup and sprinkle extra nuts for crunch.
Notes
Make-ahead: Bake, stuff, and refrigerate the potato halves up to 24 hours in advance. Reheat covered at 350°F (175°C) for 20–25 minutes, then uncover to lightly brown the tops.Ingredient swaps: Use dried cherries in place of cranberries, or add a crumble of goat cheese or cream cheese for tang. If using fresh cranberries, sauté with the apple and add 1–2 extra tablespoons of sweetener to balance their tartness.
