Cranberry Apple Twice-Baked Sweet Potatoes
Tender sweet potato halves are filled with a silky mash of maple-warm brown sugar, tart cranberries, and crisp apple, then baked again for golden, bubbling edges.
Ingredients
Potatoes
- 4 sweet potatoes scrubbed and pierced
Filling
- 2 Tbsp butter melted
- 2 Tbsp brown sugar
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 1 cup fresh cranberries
- 1 medium apple peeled, cored, diced
Instructions
Potatoes
- Preheat oven to 400°F (200°C). Scrub and pat sweet potatoes dry, then pierce each several times with a fork. Arrange on a baking sheet and roast until tender, 45–55 minutes.
- Let potatoes cool for 10 minutes.
Filling
- In a bowl, whisk melted butter, brown sugar, cinnamon, and nutmeg. Stir in cranberries and diced apple.
- Slice off the top of each potato lengthwise. Scoop out flesh, keeping a ¼-inch shell, into a mixing bowl. Mash until smooth.
- Fold the fruit mixture into the mashed sweet potato until combined.
- Spoon filling back into the potato skins. Bake at 400°F until heated through and edges are slightly crisp, 15–20 minutes.
Notes
For extra crispiness, switch to broil for the last 2–3 minutes and watch closely to prevent burning.
Filling can be prepared a day ahead and refrigerated; assemble just before the final bake for effortless entertaining.
Nutrition
Serving: 200gCalories: 320kcalCarbohydrates: 45g
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