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Cranberry Apple Twice-Baked Sweet Potatoes

These sweet potatoes are twice-baked with a delicious filling of cranberries and apples, creating a wholesome, crowd-pleasing dish perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large sweet potatoes Look for smooth, unblemished skins for the best sweetness.
  • 1 cup fresh or frozen cranberries If using frozen, no need to thaw—just toss them in!
  • 1 juicy apple, diced Choose a sweet variety, like Honeycrisp or Fuji.
  • 2 tablespoons butter Adds richness; olive oil can be used for a vegan option.
  • 1/4 teaspoon nutmeg Just a pinch goes a long way!
  • 1/2 teaspoon cinnamon A must-have spice for the essence of fall.
  • 2 tablespoons maple syrup Adds sweetness that complements the other flavors beautifully.
  • to taste Salt Enhances sweetness and balances the flavors.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
  3. Let the sweet potatoes cool slightly.
Filling Preparation
  1. While the sweet potatoes bake, heat a skillet over medium heat.
  2. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
  3. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
  4. Stir in the maple syrup and cook for an additional 2 minutes.
Assembly
  1. Slice the baked sweet potatoes in half lengthwise.
  2. Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
  3. Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
  4. Spoon the sweet potato mixture back into the potato skins.
  5. Top with the remaining cranberry apple mixture.
  6. Place the stuffed sweet potatoes back on the baking sheet.
  7. Bake for another 10-12 minutes, until heated through.

Notes

You can bake the sweet potatoes a day in advance and store them in the fridge. They keep well for about 3-4 days. For freezing, pack tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight before reheating. For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes.