Cranberry Apple Twice-Baked Sweet Potatoes

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Why Make This Recipe

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful fall dish that combines the sweet and zesty flavors of cranberries and apples with the comforting texture of sweet potatoes. This recipe is not only delicious but also nutritious, making it a great choice for gatherings or family dinners. The sweet and tart flavors will make your taste buds sing, while the cozy feeling of fall is brought to your table with every bite.

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Cranberry Apple Twice-Baked Sweet Potatoes recipe
Yan Brodji

Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes bring the cozy taste of fall to your table, blending sweet potatoes with tangy cranberries, crisp apples, and warm spices. Perfect as a comforting side dish or a vegetarian main course.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large sweet potatoes
  • 1 cup fresh or frozen cranberries
  • 1 juicy apple, diced
  • 2 tbsp butter
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tbsp maple syrup
  • salt to taste

Equipment

  • oven
  • baking sheet
  • skillet
  • fork
  • mixing bowl
  • spoon or masher

Method
 

  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. Melt the butter, then 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 the maple syrup and cook for an additional 2 minutes.
  7. Slice the baked sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer to keep shape.
  8. Mash the scooped sweet potato flesh and mix in half of the cranberry apple filling.
  9. Spoon the mixture back into the potato skins and top with the remaining filling.
  10. Place the stuffed sweet potatoes back on the baking sheet and bake for 10–12 minutes, until heated through.

Nutrition

Calories: 230kcalCarbohydrates: 45gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 70mgPotassium: 580mgFiber: 6gSugar: 20gVitamin A: 16000IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

For added crunch, top with slivered almonds or chopped pecans before the second bake. Adjust the maple syrup to your desired sweetness, and try serving with roasted meats or as a hearty vegetarian entrée.

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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

Step-By-Step 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.

How to Serve Cranberry Apple Twice-Baked Sweet Potatoes

Serve these twice-baked sweet potatoes warm, as a side dish or a main course. They pair beautifully with roasted meats or can stand alone for a hearty vegetarian option. A sprinkle of extra cinnamon or a drizzle of maple syrup on top can make them even more appealing.

How to Store Cranberry Apple Twice-Baked Sweet Potatoes

Allow any leftovers to cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to three days. Reheat them in the oven or microwave before serving again.

Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes

  • Choose sweet potatoes that are firm and free from blemishes for the best flavor and texture.
  • If you love the taste of almonds, consider adding slivered almonds on top for a bit of crunch.
  • Adjust the sweetness by adding more or less maple syrup to suit your taste.

Variation

For a nutty flavor, add chopped pecans or walnuts to the cranberry apple mixture before stuffing the sweet potatoes. You can also experiment with different kinds of apples to find your favorite combination.

FAQs

Can I make these sweet potatoes ahead of time?
Yes, you can prepare the filling and sweet potatoes in advance. Store them separately and assemble before baking.

Can I use canned cranberries instead of fresh or frozen?
Yes, canned cranberries work as a substitute, but make sure to adjust the amount of added sugar as they are often sweetened.

Are they suitable for vegan diets?
Yes, you can replace butter with coconut oil or a vegan butter alternative to make this recipe vegan-friendly.