Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes combine the natural sweetness of baked sweet potatoes with bright cranberries and juicy apples all in one festive side. This recipe creates a showstopping dish that works perfectly for holidays but is simple enough for any cozy gathering. With their colorful filling and comfort food vibes these twice-baked sweet potatoes are always a family favorite on my table.

Every time I make these my friends ask for the recipe and they’re always surprised by how such simple flavors taste so special together. I first made this for a holiday potluck and it instantly became the most-requested side dish at family dinners.

Ingredients

• Sweet potatoes: Four medium sweet potatoes give a naturally sweet flavor and creamy bake Choose ones that feel firm and have no soft spots for best results
• Fresh cranberries: One cup for tartness and bright color Go for firm cranberries with a glossy skin or use frozen ones if fresh is not in season
• Apples: Two medium apples chopped for texture and a hint of acidity Granny Smith or Honeycrisp hold up well when baked
• Brown sugar: A quarter cup gives a deep molasses sweetness Look for moist soft sugar that is free of large lumps
• Ground cinnamon: One teaspoon for warmth and that classic aroma Choose fresh cinnamon with a fragrant scent for most impact
• Unsalted butter: Two tablespoons for richness and to help the filling come together Use cold butter and cut into pieces for even mixing
• Salt: Just a pinch is needed to balance flavors Use fine salt to ensure even distribution throughout the filling

Step-by-Step Instructions

Bake the Sweet Potatoes:

Wash and dry sweet potatoes thoroughly Prick each one several times with a fork Place directly on the oven rack lined with foil or on a sheet pan Bake at 400 degrees Fahrenheit for one hour or until very soft when squeezed with an oven mitt A longer slower bake develops the best flavor and texture

Prepare the Filling:

Let the baked potatoes cool until they are comfortable to handle Slice each potato in half lengthwise Use a spoon to gently scoop out most of the flesh leaving about a quarter inch border in each potato shell to help them hold their shape Place the scooped-out flesh into a large mixing bowl

Mix in the Fruits and Flavorings:

Add chopped apples cranberries brown sugar ground cinnamon salt and butter to the bowl with potato flesh Stir together well using a fork to gently mash the potato while mixing until the fruit is evenly distributed and the mixture looks cohesive Be sure to break up large potato pieces but leave a little texture for contrast

Stuff the Potatoes:

Carefully spoon the filling back into each potato half pressing gently to mound it slightly in the center If any filling spills over just pile it on top for a rustic look

Bake Again:

Place the filled potato halves back on the baking sheet Return to a 375 degree oven and bake for twenty to twenty-five minutes until heated through and the top is just starting to turn golden Cranberries may burst and apples should be tender Test with a fork to be sure the apples are soft

Finish and Serve:

Let the potatoes cool slightly before transferring them to a serving plate Garnish with extra cinnamon or chopped nuts if desired Serve warm so the filling is creamy and buttery

Save

My favorite part is always the first bite of tangy cranberry with silky sweet potato It brings back memories of my niece helping me pile the filling into each shell with tiny gleeful hands I always smile at the memory

Storage Tips

Let any leftovers cool completely then wrap each potato half tightly in foil and store in a sealed container They keep well in the fridge for up to three days and can be reheated in the oven or microwave For longer storage you can freeze them on a baking sheet and transfer to a bag once solid Just thaw and warm through before eating They stay moist and never get mushy if you reheat gently

Ingredient Substitutions

If fresh cranberries are not available use frozen ones straight from the bag No need to thaw first Dried cranberries work in a pinch for a sweeter twist Any apples that hold their shape when baked can be used Try pears if you want something milder Dairy free butter substitutes work well for vegan versions and coconut sugar can be swapped for brown sugar

Serving Suggestions

These sweet potatoes are wonderful next to roast chicken turkey or ham For added crunch top with toasted pecans or walnuts If you like a little heat a dash of cayenne or ginger can be mixed into the filling For brunch I sometimes spoon Greek yogurt over the top or sprinkle fresh chopped herbs to balance the sweetness

Cultural and Seasonal Notes

Sweet potatoes have been celebrated in American holiday feasts for generations and combining them with cranberries and apples brings together three iconic seasonal crops This dish captures the cozy feeling of fall and winter while letting the natural flavors shine I love sharing these flavors at big family gatherings and seeing them enjoyed by all ages

Recipe FAQs

→ Can I use frozen cranberries if fresh aren't available?

Yes, frozen cranberries work well. No need to thaw—simply mix them in with the other ingredients before the second bake.

→ Which apple varieties work best for this dish?

Granny Smith and Honeycrisp apples hold their shape and add a nice tang and crunch, balancing the sweet potatoes' softness.

→ How can I make this side dish ahead of time?

You can fully assemble the stuffed sweet potatoes, cover, and refrigerate. Bake just before serving for optimal flavor and texture.

→ Is there a way to make it dairy-free?

Swap out the butter for a plant-based alternative to easily create a dairy-free version with the same creamy result.

→ What main courses pair nicely with this side?

This dish is a great companion for roasted poultry, pork, or vegetarian mains, especially for festive occasions and holidays.