Festive Cranberry Apple Twice-Baked Sweet Potatoes
Celebrate the flavors of fall with these Cranberry Apple Twice-Baked Sweet Potatoes. Combining the natural sweetness of roasted sweet potatoes with tart cranberries and crisp apples, this dish is the perfect balance of comfort and freshness — ideal for Thanksgiving or cozy weeknight dinners.
Equipment
- Oven
- Baking sheet
- Skillet
- Mixing Bowl
- Spoon or potato masher
Ingredients
Main Ingredients
- 2 large sweet potatoes washed and scrubbed
- 1 cup cranberries fresh or frozen
- 1 apple diced (Fuji or Honeycrisp recommended)
- 2 tbsp butter use coconut oil for vegan version
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 2 tbsp maple syrup or honey/agave as alternative
- salt to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a sheet for 45–50 minutes, until soft.
- Remove from oven and cool for 10 minutes until easy to handle.
- In a skillet, melt butter over medium heat. Add diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook 5–7 minutes until apples soften and cranberries pop.
- Stir in maple syrup and cook for 2 more minutes, then remove from heat.
- Slice baked sweet potatoes in half and scoop out most of the flesh, leaving enough to maintain structure.
- Mash the scooped sweet potato in a bowl and mix in half of the cranberry-apple filling.
- Spoon mixture back into the skins and top with remaining cranberry-apple mixture.
- Bake again for 10–12 minutes until heated through. Serve warm as a festive side dish.
Notes
Make it your own by adding toasted pecans or walnuts for crunch, or a drizzle of maple syrup for extra sweetness. For a savory twist, sprinkle a bit of goat cheese or feta on top before baking.