Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes are the definition of fall on a plate. This recipe marries the bright tartness of cranberries with the mellow sweetness of baked sweet potatoes and crisp apples, all finished with gentle maple and spice. They make any chilly evening feel like a celebration.

The first time I baked these, the house filled with the scent of maple and cinnamon. My dad asked for seconds before the first tray even cooled.

Ingredients

• Large sweet potatoes: Pick sweet potatoes with smooth skin and no soft spots. They are the star of the show and roast up extra sweet and fluffy.
• Fresh or frozen cranberries: Fresh berries give the best pop but frozen work perfectly too. Look for bright red firm cranberries.
• Juicy apple diced: Crisp apples like Honeycrisp or Fuji balance the tart cranberries and hold texture after sautéing.
• Butter: Adds richness. Choose unsalted for better control over seasoning.
• Nutmeg: Gives a toasty aroma that enhances the fall feel. A little goes a long way.
• Cinnamon: Brings comforting warmth. Use fresh ground cinnamon for best flavor.
• Maple syrup: A touch of maple sweetness ties in all the other flavors.
• Salt to taste: Just enough makes the sweetness sing

Step-by-Step Instructions

Bake the Sweet Potatoes:

Preheat your oven to 400°F. Pierce sweet potatoes all over using a fork to make space for steam to escape. Place them on a baking sheet and roast for about forty five to fifty minutes until they feel soft when squeezed gently. Let them cool enough to handle but keep them warm.

Prepare the Cranberry Apple Filling:

While sweet potatoes bake heat a large skillet over medium heat. Melt the butter then stir in the diced apple followed by the cranberries nutmeg cinnamon and a pinch of salt. Cook for five to seven minutes stirring every so often until the apples are tender and cranberries are popping.

Sweeten the Filling:

Pour in the maple syrup and allow everything to cook for about two more minutes. The fruit will look glossy and juicy.

Halve and Scoop the Potatoes:

Slice each warm sweet potato in half lengthwise. Use a big spoon to gently scoop out most of the flesh leaving a thin border so the skins do not collapse.

Mash and Fill:

Mash the scooped sweet potato in a large bowl until mostly smooth. Fold in about half of the prepared cranberry apple filling. Taste and add a sprinkle of salt if needed.

Stuff and Top:

Spoon the mashed filling back into the potato skins, mounding it up. Divide the rest of the cranberry apple mix evenly over the tops.

Bake Again:

Return the stuffed potato halves to the baking sheet. Bake at four hundred degrees for another ten to twelve minutes until heated through and slightly golden.

The combination of tart cranberries and sweet apples never fails to remind me of childhood Thanksgiving dinners. I love using maple syrup from our family’s trips to Vermont. It adds nostalgia as well as sweetness.

Storage Tips

Once assembled these sweet potatoes store well in the refrigerator for up to three days. To reheat cover with foil and warm in a three hundred fifty degree oven until steamy hot. They also freeze surprisingly well—wrap individually and thaw overnight before reheating.

Ingredient Substitutions

No cranberries on hand Try dried cranberries or even diced dried apricots for a similar bright touch. Vegan or dairy free Substitute coconut oil or your favorite plant based butter for the regular butter.

Serving Suggestions

These twice baked potatoes shine as a showstopping side for roast turkey or glazed ham at any holiday dinner. For a vegetarian main dish I love pairing them alongside a hearty lentil or kale salad with toasted pumpkin seeds for crunch.

A Bit of Fall Tradition

This dish is inspired by the long tradition of sweet potatoes and fruit in American holiday cooking. Cranberries were enjoyed by Indigenous peoples and became part of early colonial autumn feasts. Mixing apples and maple syrup is a classic element of Northeastern US comfort food.

Common Questions About This Recipe

→ Can I use dried cranberries instead of fresh?

For best results, use fresh or frozen cranberries for a pop of tartness, but you can substitute dried cranberries. Soak them in warm water beforehand to soften.

→ Should I peel the sweet potatoes before baking?

No, leave the skins on while baking to help keep the potatoes intact for stuffing. The skin also adds texture and nutrients.

→ What type of apple works best?

Choose a firm, slightly tart apple like Honeycrisp or Granny Smith for the best balance of flavor and texture.

→ Can this dish be prepared ahead of time?

You can bake and stuff the sweet potatoes in advance, then refrigerate. Reheat in the oven before serving to maintain crispness.

→ How should I serve these twice-baked sweet potatoes?

They make a delicious side with roasted turkey, baked ham, or pork tenderloin, but are also satisfying on their own.

→ Is this dish suitable for vegetarians?

Yes, this preparation is fully vegetarian. Use plant-based butter for a vegan option if desired.