Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

These Cranberry Apple Twice-Baked Sweet Potatoes are a delicious fall treat that combine the natural sweetness of sweet potatoes with tart cranberries and warm spices. Perfect for a cozy dinner or holiday side dish, they bring festive flavors to your table with a comforting twist.

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

Tips & Variations

• For extra richness, stir in a splash of cream or a sprinkle of shredded cheese into the mashed sweet potato mixture.
• Use Granny Smith apples for a tart contrast or Fuji apples for a sweeter bite.
• Swap maple syrup with honey or brown sugar if preferred.
• Add a handful of chopped pecans for crunch in the topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes, or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can prepare the cranberry apple filling and bake the sweet potatoes in advance. Assemble and bake the stuffed potatoes shortly before serving to keep them fresh and hot.

Can I use frozen cranberries?

Absolutely. If using frozen cranberries, no need to thaw them beforehand—just add them directly to the skillet when cooking the filling.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Print Recipe

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4.5 from 58 reviews

This recipe for Cranberry Apple Twice-Baked Sweet Potatoes is a perfect cozy fall dish that combines the natural sweetness of baked sweet potatoes with a warm, spiced cranberry and apple filling. It’s a delightful side or vegetarian main that highlights seasonal flavors with a touch of maple syrup and aromatic spices.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes

Fruit Filling

• 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 the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
2. Bake the Sweet Potatoes: Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45-50 minutes until soft and tender.
3. Cool Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool slightly to make handling easier.
4. Prepare Fruit Filling Base: While the sweet potatoes bake, heat a skillet over medium heat to prepare the cranberry apple mixture.
5. Cook Fruit Filling: Melt the butter in the skillet, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Stir to combine.
6. Simmer Fruit: Cook the mixture for 5-7 minutes, stirring occasionally, until the apples are tender and the cranberries begin to pop.
7. Add Maple Syrup: Stir in the maple syrup and cook for another 2 minutes to deepen the flavors.
8. Slice Sweet Potatoes: Cut the cooled sweet potatoes in half lengthwise to prepare for scooping out the flesh.
9. Scoop Potato Flesh: Carefully scoop out most of the sweet potato flesh into a bowl, leaving a thin layer inside the skins to maintain their shape.
10. Mix Filling with Potato: Mash the scooped sweet potato flesh and mix in half of the warm cranberry apple filling to integrate flavors.
11. Stuff Potato Skins: Spoon the sweet potato and cranberry apple mixture back into the hollowed-out sweet potato skins evenly.
12. Top with Remaining Filling: Add the remaining cranberry apple mixture on top of the stuffed sweet potatoes for an extra layer of flavor and texture.
13. Final Bake: Place the stuffed sweet potatoes back on the baking sheet and bake for an additional 10-12 minutes until heated through and slightly caramelized on top.

Notes

• Use fresh or frozen cranberries depending on availability; frozen will work just as well.
• Choose a sweet and firm apple variety like Honeycrisp or Fuji for the best texture and flavor.
• To make this recipe vegan, substitute butter with a plant-based margarine or coconut oil.
• You can prepare the cranberry apple filling ahead of time and store it in the fridge until ready to use.
• Adjust the amount of maple syrup to taste depending on your preference for sweetness.

Keywords: cranberry sweet potatoes, twice baked sweet potatoes, fall recipes, apple cranberry filling, vegetarian side dish, autumn vegetables