Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

This Cranberry Apple Twice-Baked Sweet Potato recipe is a delightful blend of sweet and tart flavors, perfect for cozy dinners or festive occasions. Combining tender sweet potatoes with a warm fruit filling, it’s both comforting and fresh.

Ingredients

• 2 large sweet potatoes
• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
3. Step 3: Let the sweet potatoes cool slightly.
4. Step 4: While the sweet potatoes bake, heat a skillet over medium heat.
5. Step 5: Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
6. Step 6: Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
7. Step 7: Stir in the maple syrup and cook for an additional 2 minutes.
8. Step 8: Slice the baked sweet potatoes in half lengthwise.
9. Step 9: Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
10. Step 10: Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
11. Step 11: Spoon the sweet potato mixture back into the potato skins.
12. Step 12: Top with the remaining cranberry apple mixture.
13. Step 13: Place the stuffed sweet potatoes back on the baking sheet.
14. Step 14: Bake for another 10-12 minutes, until heated through.

Tips & Variations

• Use tart apples like Granny Smith for a nice contrast to the sweetness of the potatoes.
• For a vegan version, substitute butter with coconut oil or a plant-based margarine.
• Add chopped pecans or walnuts on top before the final bake for extra crunch.
• If fresh cranberries aren’t available, frozen works perfectly—just thaw slightly before cooking.

Storage

Store any leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15 minutes or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the filling and bake the sweet potatoes in advance. Assemble and bake the filled potatoes just before serving for the best texture.

Can I use other fruits instead of cranberries and apples?

Absolutely! Pears and dried cherries or raisins make excellent substitutes while maintaining a similar flavor balance.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

This Cranberry Apple Twice-Baked Sweet Potato recipe combines the natural sweetness of baked sweet potatoes with a warm, spiced filling of cranberries and apples. Perfect as a comforting side dish or a festive treat, it features a blend of cinnamon, nutmeg, and maple syrup to elevate the flavors. Twice-baking ensures a creamy, flavorful interior with a beautiful presentation.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes

Filling

• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
2. Bake Sweet Potatoes: Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes until they are soft and tender inside.
3. Cool Potatoes: Remove the sweet potatoes from the oven and allow them to cool slightly so they can be handled safely.
4. Prepare Filling Base: While the sweet potatoes bake, heat a skillet over medium heat to cook the fruit filling.
5. Sauté Fruits and Spices: Melt the butter in the skillet, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the fruit softens and cranberries start to pop.
6. Add Sweetener: Stir in the maple syrup and cook for an additional 2 minutes to meld the flavors together.
7. Halve and Scoop Potatoes: Slice the baked sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer to keep the skins intact.
8. Mash Filling: Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling to combine the flavors evenly.
9. Stuff Potatoes: Spoon the sweet potato and filling mixture back into the potato skins, filling each half generously.
10. Top with Remaining Filling: Add the remaining cranberry apple mixture on top for an appealing finish.
11. Bake Again: Place the stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes until heated through.

Notes

• Using fresh cranberries adds a nice tartness, but frozen cranberries work equally well.
• You can substitute maple syrup with honey or agave nectar if preferred.
• For a vegan option, replace butter with a plant-based alternative.
• To make preparation easier, the filling can be made ahead and refrigerated before assembling.
• Serve warm as a side dish or a hearty snack during fall and winter months.

Keywords: twice-baked sweet potatoes, cranberry apple filling, baked sweet potatoes, fall recipes, holiday side dish, maple syrup sweet potatoes, cinnamon nutmeg sweet potatoes