Cranberry apple twice-baked sweet potatoes topped with herbs and spices

Cranberry Apple Twice-Baked Sweet Potatoes

BySavannah Brooks
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Why Make This Recipe

Cranberry Apple Twice-Baked Sweet Potatoes are a perfect treat for the fall season. They combine the sweetness of sweet potatoes with tangy cranberries and juicy apples. This dish not only looks beautiful on the table but also tastes delightful, making it a wonderful addition to any autumn meal. Whether you are hosting a family gathering or just enjoying a cozy night in, this recipe will surely impress everyone.

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 delightful twice-baked sweet potatoes warm as a side dish or a main vegetarian meal. They pair well with roasted meats, salads, or even on their own. A sprinkle of extra cinnamon or a drizzle of maple syrup on top can add an extra touch!

How to Store Cranberry Apple Twice-Baked Sweet Potatoes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through. You can also microwave them if you’re in a hurry.

Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes

  • Choose sweet potatoes that are firm and free from blemishes for the best flavor.
  • If you like a bit of crunch, consider adding chopped nuts, such as pecans or walnuts, to the filling.
  • For an extra layer of flavor, you can also add some vanilla extract or orange zest to the filling mix.

Variation

You can easily make this recipe vegan by substituting the butter with coconut oil or vegan butter. Additionally, try adding other fruits like pears or dried fruits for a different taste.

FAQs

Can I use canned cranberries?
Yes, you can use canned cranberries, but they will be sweeter, so adjust the maple syrup accordingly.

Can I freeze these twice-baked sweet potatoes?
Yes, these sweet potatoes freeze well. Bake and cool them, then wrap tightly in plastic wrap and store in a freezer-safe container for up to 3 months.

What can I serve with this dish?
They pair excellently with roasted chicken, turkey, or a simple green salad for a lighter meal. Enjoy!

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Cranberry Apple Twice-Baked Sweet Potatoes

  • Author: admin
  • Total Time: 77 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

A delightful fall dish combining sweet potatoes with tangy cranberries and juicy apples, perfect for autumn meals.

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 on a baking sheet for 45-50 minutes, or until soft.
  3. Let cool slightly.
  4. In a skillet over medium heat, melt the butter and add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
  5. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and cranberries start to pop.
  6. Stir in maple syrup and cook for an additional 2 minutes.
  7. Slice the baked sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer.
  8. Mash the sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
  9. Spoon the mixture back into the potato skins and top with the remaining cranberry apple mixture.
  10. Place stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes until heated through.

Notes

Serve warm as a side dish or main vegetarian meal. Can be made vegan by substituting butter with coconut oil.

  • Prep Time: 15 minutes
  • Cook Time: 62 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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