Cranberry Apple Twice Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice Baked Sweet Potatoes combine the natural sweetness of roasted yams with a tangy, spiced fruit filling. This comforting dish makes a perfect side for holiday meals or a hearty vegetarian main.

Ingredients

• 6 medium sweet potatoes, uniform size
• 2 tablespoons olive oil for rubbing
• Salt and black pepper to taste
• 3 tablespoons unsalted butter
• 2 large apples, peeled and diced (Granny Smith or Honeycrisp)
• 1 cup fresh cranberries
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup pecans, chopped and toasted
• 2 tablespoons maple syrup (optional)
• 1/4 cup sliced almonds (optional)
• Fresh thyme leaves for garnish (optional)
• Flaky sea salt for finishing (optional)

Instructions

1. Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper. Scrub the sweet potatoes well under running water and dry them thoroughly. Pierce each sweet potato several times with a fork to vent steam during roasting.
2. Step 2: Rub each sweet potato with olive oil and sprinkle generously with salt. Place them on the baking sheet spaced at least two inches apart. Roast for 40-45 minutes until very tender when pierced with a knife.
3. Step 3: While the sweet potatoes roast, melt butter in a large skillet over medium-high heat. Add the diced apples in a single layer and cook without stirring for 2-3 minutes to allow caramelization.
4. Step 4: Stir the apples, then add cranberries, brown sugar, cinnamon, nutmeg, and salt. Cook for 5-7 minutes, stirring occasionally, until the cranberries soften and start to pop. Add chopped pecans during the last minute of cooking and stir to combine.
5. Step 5: Remove sweet potatoes from the oven and let cool for 5 minutes. Cut each lengthwise down the center, then use a fork to gently fluff the interiors. Press the ends toward the center to open each sweet potato wide.
6. Step 6: Fill each sweet potato generously with the apple cranberry mixture, mounding the filling on top. Return them to the baking sheet and bake for another 10 minutes to warm through and meld flavors.
7. Step 7: Let the filled sweet potatoes rest for 2-3 minutes after baking. Garnish with extra toasted pecans, fresh thyme leaves, and flaky sea salt. Optionally, drizzle with maple syrup before serving.

Tips & Variations

• Choose uniform sweet potatoes for even cooking and consistent results.
• Use tart apples like Granny Smith for balanced sweetness and flavor.
• Toast nuts lightly before adding to enhance their aroma and crunch.
• Try adding a splash of orange juice or zest to the fruit mixture for extra brightness.
• Substitute almonds for pecans or omit nuts for a nut-free version.

Storage

Store leftover twice baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through, about 15 minutes, to maintain texture and flavor. Avoid microwaving to keep the skin crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the sweet potatoes and fruit filling separately in advance. Assemble and bake the filled potatoes shortly before serving for best results.

Can I freeze cranberry apple twice baked sweet potatoes?

They freeze well if fully cooled. Wrap each potato tightly in foil and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Cranberry Apple Twice Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

5 from 62 reviews

This delightful recipe features cranberry apple twice baked sweet potatoes, combining the natural sweetness and creaminess of roasted sweet potatoes with a luscious apple and cranberry filling. The filling is caramelized with butter, brown sugar, warm spices, and toasted pecans, then baked a second time to meld flavors perfectly. Garnished with fresh thyme and a drizzle of maple syrup, these sweet potatoes make a comforting and elegant side dish ideal for fall and holiday meals.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 6 medium sweet potatoes, uniform size
• 2 tablespoons olive oil for rubbing
• Salt and black pepper to taste

Apple Cranberry Filling

• 3 tablespoons unsalted butter
• 2 large apples, peeled and diced (Granny Smith or Honeycrisp)
• 1 cup fresh cranberries
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup pecans, chopped and toasted

Optional Enhancements

• 2 tablespoons maple syrup
• 1/4 cup sliced almonds
• Fresh thyme leaves for garnish
• Flaky sea salt for finishing

Instructions

1. Prepare and Roast the Sweet Potatoes: Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Rinse and scrub the sweet potatoes thoroughly, then dry them completely for crisp skin. Pierce each potato several times with a fork to allow steam to escape while roasting. Choose potatoes that are similar in size for even cooking.
2. Season and Begin Roasting: Rub each sweet potato with olive oil and season generously with salt and black pepper to enhance natural flavors and promote crispy skin. Arrange the sweet potatoes on the baking sheet spaced at least two inches apart to ensure even browning. Roast for 40-45 minutes until tender when pierced with a knife, avoiding opening the oven frequently to maintain heat consistency.
3. Prepare the Apple Cranberry Filling: While the potatoes roast, melt butter in a large skillet over medium-high heat. Add the diced apples and cook undisturbed for 2-3 minutes to develop caramelization. Uniform half-inch pieces ensure even cooking and beautiful presentation. Use a skillet that allows the apples to stay in a single layer to avoid steaming.
4. Add Cranberries and Seasonings: Stir the apples then add cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook for 5-7 minutes stirring occasionally until the cranberries begin to pop and soften, releasing their juices. Add chopped toasted pecans during the last minute to warm and release their oils without burning.
5. Split and Fluff the Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool for 5 minutes before handling. Cut each lengthwise down the center to create a cavity. Use a fork to gently fluff the interior flesh to create texture that will better hold the filling. Press the ends of each potato toward the center to open the split wider, creating more room for the filling.
6. Fill and Bake Again: Generously mound the apple cranberry filling into each sweet potato. Return the filled potatoes to the baking sheet and bake again at 425°F for 10 minutes to warm the filling and meld flavors. Watch carefully to avoid burning the sugars in the filling during this second bake.
7. Garnish and Serve: Remove the potatoes from the oven and let them rest for 2-3 minutes to set the filling slightly. Garnish with additional toasted pecans, fresh thyme leaves, a sprinkle of flaky sea salt, and drizzle with maple syrup just before serving for sweetness and a glossy finish.

Notes

• Use uniform-sized sweet potatoes to ensure even cooking.
• Piercing the potatoes prevents them from bursting in the oven.
• Caramelize apples without stirring initially for best color and flavor.
• Use a large enough skillet to avoid steaming the apples.
• Watch carefully during the second bake to prevent the filling from burning.
• Maple syrup adds a nice finishing touch but can be omitted for less sweetness.
• Toasted almonds can be substituted or used along with pecans for extra crunch.

Keywords: twice baked sweet potatoes, cranberry apple filling, baked sweet potatoes, holiday side dish, fall recipes, roasted sweet potatoes, vegetarian side