Cranberry Apple Twice-Baked Sweet Potatoes 7 Irresistible Reasons to Try
Festive twice-baked sweet potatoes filled with caramelized apples, dried cranberries, warm spices, and crunchy pecans. A colorful, make-ahead holiday side that balances sweet, tart, and toasty flavors in every bite.
Equipment
- Baking Dish
- Skillet
- Cutting board and knife
- Measuring Cups and Spoons
- Spatula or wooden spoon
- Fork
- Parchment paper (optional)
Ingredients
For the Potatoes
- 2 medium sweet potatoes scrubbed and dried
- 2 tbsp butter unsalted; for sautéing the filling
For the Apple-Cranberry Filling
- 2 medium apples peeled, cored, diced into 1-inch cubes
- 1/2 cup dried cranberries
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tbsp coconut sugar or brown sugar to taste
- 1/4 cup pecans chopped; lightly toasted
Instructions
- Roast the potatoes: Preheat the oven to 425°F (220°C). Prick sweet potatoes all over with a fork and place in a baking dish. Roast 40–45 minutes, until very tender when pierced. This ensures a creamy interior that fluffs easily.
- Make the filling: While potatoes roast, melt butter in a skillet over medium heat. Add diced apples, dried cranberries, cinnamon, nutmeg, and sugar. Sauté 5–6 minutes, stirring occasionally, until apples are tender and cranberries plump. Stir in pecans and cook 1 minute to coat.
- Fill the potatoes: Split roasted potatoes open and gently fluff the flesh with a fork. Spoon the warm apple-cranberry mixture over each potato, dividing evenly.
- Second bake: Return to the oven and bake 10 minutes at 425°F, until the filling is hot and bubbly. Serve warm.
Notes
Apple choice: Tart varieties like Granny Smith or Honeycrisp balance sweetness beautifully. Make-ahead: Roast potatoes and cook filling a day ahead; refrigerate separately, assemble, and do the second bake before serving. Nut-free: Swap pecans for pumpkin seeds or toasted oats. Storage: Refrigerate in an airtight container 3–4 days; reheat at 350°F until warmed through. Freezer: Wrap each stuffed half tightly and freeze up to 2 months; thaw overnight and reheat.