Cranberry Apple Twice-Baked Sweet Potatoes Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- 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.
- Cool Potatoes: Remove the sweet potatoes from the oven and allow them to cool slightly so they can be handled safely.
- Prepare Filling Base: While the sweet potatoes bake, heat a skillet over medium heat to cook the fruit filling.
- 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.
- Add Sweetener: Stir in the maple syrup and cook for an additional 2 minutes to meld the flavors together.
- 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.
- 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.
- Stuff Potatoes: Spoon the sweet potato and filling mixture back into the potato skins, filling each half generously.
- Top with Remaining Filling: Add the remaining cranberry apple mixture on top for an appealing finish.
- 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
