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.
Equipment
- Baking Sheet
- Skillet
- Mixing Bowl
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes scrubbed and patted dry
Apple-Cranberry Filling
- 3 tbsp unsalted butter divided, for sautéing and mashing
- 1 large apple peeled, cored, and diced
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg optional
- 2 tbsp maple syrup or brown sugar to taste
- 1/2 cup dried cranberries
- 1/4 tsp fine sea salt plus more to taste
- 2 tbsp milk or Greek yogurt optional, for creamier texture
- 1/2 cup chopped pecans optional, 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.
Nutrition
Calories: 270kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 15mgSodium: 160mgPotassium: 500mgFiber: 6gSugar: 18gVitamin A: 9500IUVitamin C: 12mgCalcium: 70mgIron: 1.2mg
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