Cranberry Apple Twice-Baked Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
