Delicious Cranberry Apple Twice-Baked Sweet Potatoes
Delicious Cranberry Apple Twice-Baked Sweet Potatoes are a wonderful mix of sweet and tart flavors wrapped in the warmth of soft, fluffy sweet potatoes. The cranberries add a lovely pop…
Tip: save now, cook later.Delicious Cranberry Apple Twice-Baked Sweet Potatoes are a wonderful mix of sweet and tart flavors wrapped in the warmth of soft, fluffy sweet potatoes. The cranberries add a lovely pop of tang, while the apples give a touch of natural sweetness and a bit of texture. Baking them twice makes the potatoes creamy on the inside with a slightly crisp top, creating a comforting dish that’s perfect for fall or holiday meals.
I love making these when I want something that’s both cozy and a little bit special. The blend of cranberries and apples reminds me of the holidays, but it’s easy enough for a weeknight dinner too. I usually toss in a handful of cinnamon and a little brown sugar to bring all those autumn flavors together. One of my favorite parts is how the edges become just a bit crispy, which makes every bite enjoyable.
I like to serve these twice-baked sweet potatoes alongside some roast chicken or turkey, but they’re also great on their own as a vegetarian main dish. They look pretty on the table with their colorful filling, and honestly, everyone always asks for seconds. Give this recipe a try if you want a comforting dish that’s a little different and full of tasty surprises!
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium-sized sweet potatoes with smooth skin for even cooking. You can swap for yams if needed, but the flavor might be a bit different.
Apples: Granny Smith adds tartness, while Honeycrisp is sweeter. Feel free to pick based on your taste preference or what’s fresh.
Dried Cranberries: These bring a bright, tart pop. If you don’t have cranberries, dried cherries or raisins can work as substitutes.
Butter & Brown Sugar: They create a creamy, sweet base. For a dairy-free option, use coconut oil or vegan butter and maple syrup instead of brown sugar.
Spices: Cinnamon and nutmeg warm up the flavors beautifully. If you like, add a pinch of ground ginger for a little extra zing.
How Do You Perfectly Scoop and Fill Twice-Baked Sweet Potatoes?
Scooping out the sweet potato flesh without breaking the skin is key for a good twice-baked potato. Here’s how I do it:
- Carefully cut the potatoes in half lengthwise once cool enough to handle.
- Using a spoon, gently scoop out most of the flesh, leaving about 1/4 inch around the skin to keep the shape strong.
- Avoid scraping too hard to prevent tearing the skin.
- Mix and mash the scooped flesh with your flavors, then spoon it back evenly.
- Don’t overfill — mounding slightly works best for even reheating and browning.
This technique gives you stable skins that look great and hold the filling well while baking a second time. It also helps your sweet potatoes get that fluffy, creamy inside with a nicely browned top.
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potatoes evenly and catching any drips.
- Sharp knife – helps you cut the sweet potatoes cleanly in half without squishing them.
- Spoon – to scoop out the sweet potato flesh gently without breaking the skins.
- Mixing bowl – for mashing the sweet potato filling with your apples, cranberries, and spices.
- Fork or potato masher – makes mashing the sweet potatoes smooth and easy.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a nice crunch that pairs well with the sweet and tart flavors.
- Swap dried cranberries with dried cherries or raisins for a slightly different sweetness and texture.
- Stir in a bit of shredded sharp cheddar or goat cheese to add a creamy, tangy note.
- Include a pinch of ground ginger or allspice to bring a warm, cozy twist to the spices.
Delicious Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 4 medium sweet potatoes
- 1 medium apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1 cup dried cranberries
- 2 tablespoons butter, softened
- ¼ cup brown sugar (adjust to taste)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Optional garnish: fresh rosemary or thyme sprigs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 45-60 minutes to bake the sweet potatoes initially, and then another 15-20 minutes for the second baking. Overall, plan for about 1 hour 20 minutes from start to finish.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them several times with a fork to let steam escape. Place them on a baking sheet and bake for about 45–60 minutes until they are soft when pierced with a fork.
2. Prepare for Scooping and Lower Oven Temperature:
Remove the baked sweet potatoes from the oven and let them cool just enough to handle safely. Lower the oven temperature to 350°F (175°C) for the second baking phase.
3. Scoop and Mash the Sweet Potatoes:
Cut each sweet potato in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving a thin layer of flesh attached to the skins to keep their structure. Mash the scooped sweet potato with butter, brown sugar, cinnamon, nutmeg, salt, and pepper until smooth and well mixed.
4. Add Apples and Cranberries:
Mix half of the diced apples and half of the dried cranberries into the mashed sweet potato mixture. This creates a flavorful, creamy filling.
5. Fill and Top the Sweet Potatoes:
Spoon the sweet potato mixture back into the skins, mounding it slightly. In a small bowl, toss the remaining diced apples with the remaining dried cranberries, then spread this mixture evenly over the tops for a fresh and textured topping.
6. Second Bake and Serve:
Place the filled sweet potatoes back on the baking sheet and bake at 350°F (175°C) for another 15-20 minutes, or until heated through and the apples soften. Once done, remove from the oven, let cool a bit, and garnish with fresh rosemary or thyme if desired. Serve warm and enjoy!
Can I Use Frozen Cranberries Instead of Dried?
Yes, but be sure to thaw and drain them well before adding to avoid extra moisture in the filling, which can make the sweet potatoes soggy.
Can I Prepare These Sweet Potatoes Ahead of Time?
Absolutely! You can bake and scoop the sweet potatoes, prepare the filling, and refrigerate everything separately for up to 2 days. When ready, fill and bake them for the final 15-20 minutes before serving.
How Should I Store Leftovers?
Store leftover twice-baked sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Butter for a Dairy-Free Option?
Definitely! Use vegan butter or coconut oil as a dairy-free alternative without changing the flavor too much.
