Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice-Baked Sweet Potatoes combine tender roasted sweet potatoes with a warm, spiced filling of sautéed apples and dried cranberries. This dish is perfect for adding a cozy, autumnal touch to your holiday table or as a satisfying vegetarian main.

Ingredients

• 2 medium sweet potatoes
• 1 cup diced Granny Smith or Honeycrisp apples
• ½ cup dried cranberries
• 2 tablespoons butter
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon maple syrup or brown sugar
• Pinch of salt
• Fresh rosemary for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, prick them with a fork, and roast on a baking sheet for 45-50 minutes until fork-tender. Let them cool slightly before handling.
2. Step 2: While the sweet potatoes are roasting, dice the apples into small cubes. In a skillet over medium heat, melt the butter and add the apples, dried cranberries, cinnamon, nutmeg, and a pinch of salt. Sauté for 5-7 minutes until the apples soften slightly.
3. Step 3: Cut the roasted sweet potatoes in half lengthwise. Use a spoon to gently scoop out the flesh into a mixing bowl, leaving a thin border so the skins stay intact. Mash the sweet potato flesh and combine it with the sautéed apple-cranberry mixture. Stir in maple syrup or brown sugar to taste.
4. Step 4: Spoon the mixture back into the sweet potato skins, mounding it generously. Place them back on the baking sheet and return to the oven for 10-15 minutes until heated through and slightly caramelized on top.
5. Step 5: Garnish with fresh rosemary sprigs or an extra drizzle of maple syrup just before serving. Enjoy warm.

Tips & Variations

• Use tart apple varieties like Granny Smith or Honeycrisp to balance the natural sweetness of the sweet potatoes.
• For a vegan version, substitute butter with vegan butter or coconut oil and use maple syrup as your sweetener.
• Don’t skip the second bake; it helps meld the flavors and caramelizes the top beautifully.
• If using fresh cranberries, sauté them longer and add a little more sweetener to soften their tartness.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave for a quicker option. Avoid freezing, as the texture of the apples and sweet potatoes may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sweet potatoes ahead of time?

Yes, you can prepare the filling and stuff the sweet potatoes a day ahead. Keep them covered in the fridge and bake the second time just before serving for best results.

What apple variety works best?

Firm and slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady hold their shape well during cooking and offer a nice balance to the dish’s sweetness.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

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★★★★★

4.7 from 82 reviews

These Cranberry Apple Twice-Baked Sweet Potatoes blend roasted sweet potato halves with a warm filling of sautéed apples, dried cranberries, maple syrup, and spices. Each bite bursts with cozy autumn flavors, perfect for holiday spreads or as a comforting vegetarian main or side dish.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 medium sweet potatoes

Filling

• 1 cup diced Granny Smith or Honeycrisp apples
• ½ cup dried cranberries
• 2 tablespoons butter
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon maple syrup or brown sugar
• Pinch of salt
• Fresh rosemary for garnish (optional)

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them with a fork. Place them on a baking sheet and roast for 45-50 minutes until they are fork-tender. Allow them to cool slightly before handling.
2. Prepare the Filling: While the sweet potatoes are baking, dice the apples into small cubes. In a skillet over medium heat, melt the butter. Add the diced apples, dried cranberries, cinnamon, nutmeg, and a pinch of salt. Sauté the mixture for 5-7 minutes until the apples soften slightly and the flavors meld.
3. Scoop and Mix: Once the sweet potatoes have cooled enough to handle, slice them lengthwise. Use a spoon to gently scoop out the flesh into a bowl, leaving a thin border so the skins stay intact. Mash the sweet potato flesh and combine it with the sautéed apple and cranberry mixture. Stir in the maple syrup or brown sugar to your desired sweetness.
4. Refill and Bake Again: Spoon the mixed filling back into the sweet potato skins, mounding generously. Place them on the baking sheet and bake again at 400°F for 10-15 minutes until heated through and slightly caramelized on top.
5. Garnish and Serve: Remove from the oven and optionally garnish with fresh rosemary sprigs or an extra drizzle of maple syrup. Serve warm for the best flavor and texture.

Notes

• You can prepare the sweet potatoes and the filling a day in advance; store separately in the refrigerator and bake the second time before serving.
• Use tart apple varieties like Granny Smith or Honeycrisp to balance the sweetness and maintain a pleasant texture.
• Don’t skip the second bake as it caramelizes the top and enhances the dish’s texture and flavor.
• For a vegan version, substitute the butter with vegan butter or coconut oil and use maple syrup as the sweetener.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or microwave until warm. Avoid freezing to maintain texture.

Keywords: Sweet Potatoes, Cranberries, Vegetarian, Holiday, Apple, Twice Baked, Autumn