Cranberry Apple Twice-Baked Sweet Potatoes

Introduction

Indulge in the warm, comforting flavors of Cranberry Apple Twice-Baked Sweet Potatoes this fall. This delightful side dish combines sweet potatoes with a spiced fruit filling that’s perfect for cozy dinners and holiday gatherings.

Two halves of roasted butternut squash sit on a white plate, each filled with a colorful mix of diced orange squash, deep red cranberries, and dark brown chopped nuts. The squash skin is deep orange with a slightly charred texture, while the inside is soft and vibrant orange. The topping looks glossy and fresh, scattered generously to cover the squash cavities. The plate rests on a white marbled surface, and the lighting highlights the warm colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra richness, try adding a splash of heavy cream or a sprinkle of shredded cheese to the mashed sweet potato mixture before stuffing.
You can swap maple syrup for honey if you prefer a different sweetness.
Fresh cranberries provide a tart burst, but frozen ones work just as well—no need to thaw before cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed throughout, about 10-15 minutes, to keep the topping crisp and flavors fresh.