Cranberry Apple Twice Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice Baked Sweet Potatoes are a delightful autumn treat combining tender, roasted sweet potatoes with a flavorful apple and cranberry filling. This dish balances sweetness and tartness, making it perfect for cozy dinners or holiday gatherings.

Ingredients

• 6 medium sweet potatoes, uniform size
• 2 tablespoons olive oil for rubbing
• Salt and black pepper to taste
• 3 tablespoons unsalted butter
• 2 large apples, peeled and diced (Granny Smith or Honeycrisp)
• 1 cup fresh cranberries
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup pecans, chopped and toasted
• Optional: 2 tablespoons maple syrup
• Optional: 1/4 cup sliced almonds
• Optional: Fresh thyme leaves for garnish
• Optional: Flaky sea salt for finishing

Instructions

1. Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper. Scrub the sweet potatoes thoroughly and dry them completely. Pierce each sweet potato several times with a fork to allow steam to escape during cooking.
2. Step 2: Rub each sweet potato with olive oil and sprinkle with salt and pepper. Place them on the baking sheet spaced at least two inches apart. Roast for 40-45 minutes until tender when pierced with a knife.
3. Step 3: While sweet potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples and cook without stirring for 2-3 minutes to allow caramelization.
4. Step 4: Stir the apples and add cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook for 5-7 minutes, stirring occasionally, until cranberries soften and burst slightly. Add chopped toasted pecans in the last minute of cooking.
5. Step 5: Remove sweet potatoes from the oven and let cool for 5 minutes. Cut each lengthwise down the center and gently fluff the inside flesh with a fork. Press the ends toward the center to open them wider.
6. Step 6: Fill each sweet potato generously with the apple cranberry mixture, mounding it high. Return to the oven and bake for an additional 10 minutes to warm through and slightly caramelize the filling edges.
7. Step 7: Remove from oven and let rest 2-3 minutes. Garnish with additional toasted pecans, fresh thyme leaves, flaky sea salt, and drizzle with maple syrup if desired. Serve warm.

Tips & Variations

• Use firm apples like Granny Smith or Honeycrisp to keep the filling’s texture balanced without becoming mushy.
• Toast pecans or almonds in a dry skillet to enhance their flavor before adding them to the filling.
• Drizzle maple syrup just before serving to add extra sweetness and a glossy finish.
• For a nuttier crunch, substitute toasted almonds for pecans or mix both.
• If you prefer less tartness, reduce the amount of cranberries or substitute with dried cranberries soaked briefly in warm water.

Storage

Store leftover twice baked sweet potatoes covered in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F oven for 10-15 minutes until warmed through. Avoid microwaving to keep the sweet potato skin from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the apple cranberry filling a day ahead and refrigerate it. Reheat gently on the stove before filling the baked sweet potatoes to maintain the best texture and flavor.

Can I use frozen cranberries for this recipe?

Frozen cranberries can be used but may release more moisture. Add them slightly later in cooking to prevent the filling from becoming too watery and adjust cooking time as needed to thicken the mixture.

Cranberry Apple Twice Baked Sweet Potatoes Recipe

Print Recipe

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4.5 from 217 reviews

Cranberry Apple Twice Baked Sweet Potatoes combine tender roasted sweet potatoes with a luscious filling of caramelized apples, fresh cranberries, toasted pecans, and warm spices. This dish balances sweet and tart flavors with a rich texture, perfect as a comforting side or a festive highlight. The twice baking method enhances caramelization, creating a delightful presentation with vibrant, jewel-like cranberries and a fluffy sweet potato base.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 6 medium sweet potatoes, uniform size
• 2 tablespoons olive oil for rubbing
• Salt and black pepper to taste

Apple Cranberry Filling

• 3 tablespoons unsalted butter
• 2 large apples, peeled and diced (Granny Smith or Honeycrisp)
• 1 cup fresh cranberries
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup pecans, chopped and toasted

Optional Enhancements

• 2 tablespoons maple syrup
• 1/4 cup sliced almonds
• Fresh thyme leaves for garnish
• Flaky sea salt for finishing

Instructions

1. Prepare and Roast the Sweet Potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Scrub the sweet potatoes thoroughly and dry them completely to ensure crisp skin. Pierce each sweet potato multiple times with a fork to allow steam to escape during cooking. Choose evenly sized potatoes for consistent roasting.
2. Season and Begin Roasting: Rub each sweet potato with olive oil and season with salt and black pepper. Place them on the baking sheet spaced at least two inches apart for air circulation. Roast for 40-45 minutes until tender when pierced with a knife, avoiding opening the oven door frequently to maintain heat and caramelization.
3. Prepare the Apple Cranberry Filling: While the potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples in a single layer and cook undisturbed for 2-3 minutes to achieve caramelization. Uniform half-inch pieces ensure even cooking.
4. Add Cranberries and Seasonings: Stir the apples, then add cranberries, brown sugar, cinnamon, nutmeg, and salt. Cook for 5-7 minutes, stirring occasionally, until cranberries just start to pop, releasing tart juices while retaining shape. Add toasted pecans in the last minute to enhance flavor without burning.
5. Split and Fluff the Sweet Potatoes: Remove the sweet potatoes from the oven and let cool slightly for 5 minutes. Cut each potato lengthwise down the center. Use a fork to gently fluff the interior flesh and press the ends towards the center to open the cavity wide for filling.
6. Fill and Bake Again: Generously mound the apple cranberry filling into each sweet potato. Place them back on the baking sheet and bake an additional 10 minutes to meld flavors and caramelize the filling edges. Watch carefully to prevent burning.
7. Garnish and Serve: Let the filled sweet potatoes rest for 2-3 minutes after baking. Garnish with extra toasted pecans, fresh thyme leaves, and a sprinkle of flaky sea salt. Drizzle with maple syrup just before serving for a glossy finish and added sweetness. Serve warm to enjoy the contrast of fluffy potato and vibrant filling.

Notes

• Use firm apples like Granny Smith or Honeycrisp to maintain shape and balance sweetness.
• Piercing sweet potatoes before roasting prevents bursting in the oven.
• Do not add cranberries too early in cooking; adding later allows them to soften without bursting completely.
• Ensure even-sized sweet potatoes for uniform cooking time.
• Toasted nuts add flavor and texture; add them at the end of cooking to avoid burning.
• Maple syrup drizzle is optional but enhances flavor and presentation.
• Avoid opening the oven door during roasting to maintain consistent heat and caramelization.

Keywords: twice baked sweet potatoes, cranberry apple filling, roasted sweet potatoes, fall side dish, holiday side dish, caramelized apples, pecans, maple syrup, festive potatoes