Easy Cranberry Apple Twice-Baked Sweet Potatoes
Easy Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet and tart flavors wrapped up in a cozy, comforting dish. The natural sweetness of the sweet potatoes is…
Tip: save now, cook later.Easy Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet and tart flavors wrapped up in a cozy, comforting dish. The natural sweetness of the sweet potatoes is brightened by juicy cranberries and crisp apples, all baked together until tender and slightly caramelized. This recipe feels like a perfect fall treat, simple to make but impressive enough to share.
I love making these for holiday dinners or chilly weekend dinners when I want something both tasty and a bit special without a lot of fuss. The best part is how the apples and cranberries soften just enough to mingle with the sweet potato, creating a beautiful balance of flavors that’s fresh and warm. I usually roast the sweet potatoes the day before to save some time and simply stuff them with the fruity mix when I’m ready to bake again.
Serving these twice-baked sweet potatoes alongside roasted chicken or turkey makes a wonderful comforting meal. I like to sprinkle a little cinnamon or nutmeg on top before the second bake to add an extra touch of warmth. They’re also fantastic as a vegetarian main dish with a simple green salad on the side. Every time I bring this dish to the table, people ask for the recipe—it’s just that good and easy!
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star here, soft and naturally sweet. Use medium-sized ones so they bake evenly. If you can’t find sweet potatoes, try using butternut squash for a similar texture and sweetness.
Apples: Granny Smith apple adds a crisp tartness that balances the sweet potatoes well. You can swap with Honeycrisp or Fuji apples for a sweeter note or softer texture after baking.
Dried Cranberries: They bring tart bites and chewy texture. If you prefer fresh cranberries, cook them briefly first or substitute with dried cherries or raisins for a similar effect.
Nuts: Chopped almonds or pecans add crunch and a nutty flavor. For a nut-free option, pumpkin seeds or toasted oats work nicely as a crunchy topping.
Fresh Rosemary: This herb gives a subtle piney flavor that pairs beautifully with the fruit and sweet potato. If you don’t have rosemary, thyme or sage are great alternatives.
How Do I Get the Perfect Twice-Baked Sweet Potato Texture?
The key is to bake your sweet potatoes fully before scooping out the flesh so they’re soft enough to mash but hold their skin shape.
- Bake whole sweet potatoes at 400°F for about 45-60 minutes until a fork slides in easily.
- Let them cool enough to handle, then scoop out the flesh gently leaving a thin wall of skin to keep the boat shape.
- Mix the filling carefully to keep texture but blend the flavors—overmixing can make it mushy.
- Fill the skins and bake again at a slightly lower temp (375°F) so the filling heats through without drying out.
These tips help keep the skin crispy and the filling creamy with just the right texture for scooping and eating.
Equipment You’ll Need
- Baking sheet – perfect for cooking and reheating the sweet potatoes evenly.
- Fork – to prick the potatoes so they bake well without bursting.
- Spoon – for scooping out the sweet potato flesh without breaking the skins.
- Mixing bowl – to combine the sweet potato filling and other ingredients easily.
- Knife and cutting board – for dicing apples and chopping nuts and herbs.
Flavor Variations & Add-Ins
- Mix in crumbled feta or goat cheese for a creamy, tangy contrast to the sweet filling.
- Add cooked bacon or sausage bits if you want a meaty, smoky flavor.
- Swap cranberries for dried cherries or fresh pomegranate seeds for a different tart bite.
- Stir in some chopped spinach or kale to add a healthy green twist and extra texture.
How to Make Easy Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 4 medium sweet potatoes
- 1 medium apple, peeled and diced (Granny Smith or Honeycrisp)
- ½ cup dried cranberries
- ¼ cup chopped almonds or pecans
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons maple syrup or honey
- 2 tablespoons unsalted butter, softened
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes around 1 hour and 10 minutes, including about 45-60 minutes to bake the sweet potatoes the first time, 10 minutes to prepare the filling, and an additional 15-20 minutes to bake them again after stuffing.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Using a fork, prick each sweet potato several times to let steam escape while baking. Place them on a baking sheet and bake for 45 to 60 minutes, until they are tender enough for a fork to easily pierce through.
2. Prepare the Filling:
Remove the sweet potatoes from the oven and let them cool just enough to handle safely. Slice each sweet potato in half lengthwise. Using a spoon, gently scoop out the flesh into a bowl while leaving a thin layer of sweet potato inside the skins so they keep their shape.
To the bowl with the sweet potato flesh, add the diced apple, dried cranberries, chopped nuts, softened butter, maple syrup, fresh rosemary, cinnamon, nutmeg, salt, and pepper. Mix gently but thoroughly to combine all ingredients well.
3. Stuff and Bake Again:
Spoon the filling mixture back into the sweet potato skins, mounding it slightly. Place them back on the baking sheet. Lower the oven temperature to 375°F (190°C) and bake the stuffed sweet potatoes for another 15 to 20 minutes. This step warms the filling through and lightly browns the top.
4. Serve and Garnish:
Take the sweet potatoes out of the oven. If you like, garnish with fresh rosemary sprigs for a pretty and fragrant touch. Serve warm as a tasty side or a light vegetarian main dish!
Can I Use Frozen Sweet Potatoes for This Recipe?
It’s best to use fresh sweet potatoes for this recipe to achieve the right texture and flavor. If you only have frozen, make sure they are fully thawed and drained of excess moisture before preparing the filling to prevent sogginess.
Can I Make Twice-Baked Sweet Potatoes Ahead of Time?
Yes! Bake and stuff the sweet potatoes as directed, then cool completely. Store them in an airtight container in the fridge for up to 2 days. When ready to serve, bake again at 375°F for 15-20 minutes until heated through.
What Nuts Work Best in This Recipe?
Almonds and pecans are excellent choices because of their crunch and flavor, but you can also use walnuts or hazelnuts. If you have nut allergies, simply omit or replace with toasted pumpkin seeds for a similar crunch.
How Should I Store Leftover Twice-Baked Sweet Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the nice texture of the skin and filling.