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Cranberry Apple Twice Baked Sweet Potatoes Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/