Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice-Baked Sweet Potatoes offer a delightful combination of sweet, tart, and warm flavors perfect for autumn and holiday meals. This comforting dish features creamy sweet potatoes filled with a vibrant mixture of fresh cranberries and crisp apples, gently spiced with cinnamon.

Ingredients

• 4 medium sweet potatoes
• 1 cup fresh cranberries (or frozen, thawed)
• 2 medium apples (Granny Smith or Honeycrisp), chopped
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork. Place them on the oven rack or a baking sheet and bake for 45-60 minutes until tender.
2. Step 2: Allow the sweet potatoes to cool until you can handle them comfortably. Slice each potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving about 1/4 inch of the skin intact for stability.
3. Step 3: In the bowl with the sweet potato flesh, add the chopped apples, cranberries, brown sugar, cinnamon, butter, and salt. Mash gently with a fork until the mixture is combined but still slightly chunky.
4. Step 4: Spoon the filling evenly back into the sweet potato skins, packing it gently but avoiding overfilling to prevent spilling.
5. Step 5: Return the filled sweet potatoes to the oven and bake at 350°F (175°C) for 20-25 minutes, until heated through and the tops are slightly caramelized with bursting cranberries.

Tips & Variations

• For a richer texture, stir in a splash of heavy cream or a sprinkle of shredded cheese to the filling before baking the second time.
• Swap out apples for pears or add chopped nuts like pecans for extra crunch.
• Use frozen cranberries if fresh are not in season; just thaw and drain before mixing.
• Adjust brown sugar based on your preferred sweetness level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven at 350°F (175°C) until warmed through to preserve the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the filling and partially bake the sweet potatoes in advance. Store the assembled but unbaked potatoes in the refrigerator and bake just before serving.

Can I use canned cranberries instead of fresh?

It’s best to use fresh or frozen cranberries for texture and tartness. Canned cranberries are softer and sweeter and may change the consistency and flavor of the filling.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

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★★★★★

4.6 from 58 reviews

Cranberry Apple Twice-Baked Sweet Potatoes combine the natural sweetness of baked sweet potatoes with tart fresh cranberries and juicy apples. Infused with warm cinnamon and enriched with butter, brown sugar, and a pinch of salt, this comforting dish is perfect as a side for fall meals or festive occasions. The sweet potatoes are baked, scooped, mixed with fruit and spices, then baked again for a creamy, flavorful treat with a slightly caramelized top.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium-sized sweet potatoes

Fruit Filling

• 1 cup fresh cranberries (frozen can be used as substitute)
• 2 medium apples, chopped (Granny Smith or Honeycrisp recommended)

Additional Ingredients

• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt (pinch)

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and pierce each sweet potato several times with a fork to allow steam to escape. Place them directly on the oven rack or on a baking sheet and bake for 45-60 minutes until tender, depending on their size.
2. Make the Filling: Allow the sweet potatoes to cool enough to handle safely. Slice each sweet potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving about a 1/4 inch thick shell of potato to keep the skins sturdy.
3. Mix Ingredients Together: To the bowl with sweet potato flesh, add chopped apples, fresh cranberries, brown sugar, cinnamon, unsalted butter, and salt. Mash the mixture with a fork until everything is well combined but still has some texture from the fruit.
4. Fill the Sweet Potato Skins: Spoon generous amounts of the mixed filling back into the hollowed sweet potato skins. Pack the filling well but avoid overfilling to prevent overflow during baking.
5. Bake Again: Place the filled sweet potatoes back into the oven at 350°F (175°C) for 20-25 minutes. Bake until heated through and the tops are slightly caramelized. The cranberries should burst during this last bake, releasing their juices and blending the flavors beautifully.

Notes

• Use firm, unblemished sweet potatoes for best results.
• If fresh cranberries are unavailable, frozen cranberries are a suitable substitute.
• Granny Smith or Honeycrisp apples provide a nice balance of tartness and sweetness.
• Handle sweet potato skins gently after scooping to maintain their shape for filling.
• For a vegan version, substitute butter with a plant-based alternative.

Keywords: twice-baked sweet potatoes, cranberry sweet potatoes, apple sweet potatoes, holiday side dish, baked sweet potatoes, fall recipes