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Cranberry apple twice-baked sweet potatoes served in a cozy fall setting.

Cranberry Apple Twice-Baked Sweet Potatoes

These delightful twice-baked sweet potatoes feature a creamy, spiced filling infused with tart cranberries and crisp apples, making them an ideal festive side dish for the fall season.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Sweet potatoes
  • 2 tablespoons Unsalted butter melted
  • 2 tablespoons Brown sugar or maple syrup
  • 1/4 cup Milk
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Fresh or dried cranberries
  • 1 medium Apple peeled, cored, and diced
  • 2 tablespoons Chopped pecans optional, for topping

Equipment

  • Baking sheet
  • Large mixing bowl
  • Potato masher or fork
  • Spoon

Method
 

Steps
  1. Preheat your oven to 400°F (200°C); then, pierce the sweet potatoes multiple times with a fork and bake them directly on the oven rack for 45-60 minutes until they are very tender.
  2. Once cooled enough to handle, carefully slice each potato in half lengthwise and scoop out the flesh into a large bowl, leaving a thin shell intact.
  3. To the scooped potato flesh, add melted butter, brown sugar, milk, cinnamon, and salt; mash until smooth and creamy.
  4. Gently fold in the fresh or dried cranberries and diced apple into the sweet potato mixture, ensuring they are evenly distributed.
  5. Spoon the sweet potato mixture back into the empty potato skins, mounding it slightly; sprinkle with chopped pecans if desired.
  6. Return the filled sweet potatoes to a baking sheet and bake for an additional 15-20 minutes, or until heated through and lightly golden on top.

Notes

For a richer flavor, you can roast the cranberries and apples with a touch of maple syrup before adding them to the filling. These twice-baked sweet potatoes can be prepared a day in advance and reheated in the oven.