Cranberry apple twice-baked sweet potatoes topped with a sprinkle of cinnamon

Cranberry Apple Twice-Baked Sweet Potatoes

BySavannah Brooks
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why make this recipe

Cranberry Apple Twice-Baked Sweet Potatoes are a delicious way to enjoy fall flavors. This recipe combines the sweetness of baked sweet potatoes with the tartness of cranberries and the crunch of fresh apples. It’s not only tasty but also packed with nutrients. These twice-baked sweet potatoes make a perfect side dish for holiday meals or cozy family dinners.

how to make Cranberry Apple Twice-Baked Sweet Potatoes

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

Directions:

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

how to serve Cranberry Apple Twice-Baked Sweet Potatoes

Serve these sweet potatoes warm as a side dish for your favorite main courses. They go great with roasted meats, turkey, or as part of a vegetarian feast. You can also top them with a little extra maple syrup or a sprinkle of nuts for added crunch.

how to store Cranberry Apple Twice-Baked Sweet Potatoes

If you have leftovers, store the stuffed sweet potatoes in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or you can microwave them if you are short on time.

tips to make Cranberry Apple Twice-Baked Sweet Potatoes

  • Make sure to pierce the sweet potatoes well so they cook evenly and don’t burst in the oven.
  • Adjust the spices to your taste; you can add more cinnamon for a spicier flavor.
  • If you’re short on time, you can microwave the sweet potatoes instead of baking them. Just make sure they are soft all the way through.

variation

For a vegan version, you can replace the butter with coconut oil or any plant-based butter. You can also swap the maple syrup for agave syrup if desired.

FAQs

Q: Can I use canned cranberries instead of fresh?
A: Yes, you can use canned cranberries, but be sure to adjust the sugar content since they are often sweeter.

Q: Can I prepare these sweet potatoes ahead of time?
A: Absolutely! You can bake the sweet potatoes and prepare the filling a day in advance. Just stuff and bake them before serving.

Q: Are there other fruits I can add?
A: Yes, pears or chopped nuts like walnuts or pecans can also be great additions to the filling for added flavor and texture.

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Cranberry Apple Twice-Baked Sweet Potatoes

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delicious side dish that combines sweet baked potatoes with tart cranberries and crunchy apples, perfect for fall gatherings.

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

Notes

Serve warm and consider adding extra maple syrup or nuts for added crunch.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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