Cranberry Apple Twice-Baked Sweet Potatoes are a delightful combination of sweet, tart, and creamy all wrapped up in a fluffy sweet potato shell. The warm sweetness of baked sweet potatoes pairs perfectly with the tangy cranberries and crisp apples, creating a mix of flavors and textures that feels just right for cozy nights.
I love making this dish when I want something a little special but still comforting. The cranberries add a nice pop of color and a bit of tang that balances the natural sweetness of the potatoes and apples. When I bake the sweet potatoes twice, the inside gets extra soft and creamy, making every bite so satisfying. I usually mash the filling with just a touch of cinnamon and a splash of maple syrup to bring everything together.
This recipe is great for serving at family dinners or holiday meals because it’s easy to make ahead and looks pretty on the table. I often top mine with a sprinkle of chopped nuts for a little crunch, but it’s just as good on its own. It’s one of those dishes that makes me feel warm and cozy inside—like a little hug from food.
Key Ingredients & Substitutions
Sweet Potatoes: These are the heart of the dish. Choose medium-sized ones for even cooking. If you can’t find sweet potatoes, try using yams or even regular potatoes for a less sweet option.
Apple: I like Granny Smith for their tartness and crisp texture, which contrasts nicely with the soft sweet potatoes. You can swap for Fuji or Honeycrisp if you want a sweeter touch.
Cranberries: Fresh cranberries bring tartness and moisture, but dried cranberries work too—they add a chewy texture and concentrated sweetness. If you don’t have cranberries, try dried cherries or raisins.
Nuts: Pecans or walnuts add a lovely crunch. If you have a nut allergy, seeds like pumpkin or sunflower can be a good crunchy substitute.
Butter & Sweetener: Butter adds richness; you can use olive oil or coconut oil for a dairy-free choice. Maple syrup brings natural sweetness and depth but honey or brown sugar would also fit well.
How Do I Get the Perfect Texture for the Sweet Potato Filling?
The texture is key: you want the filling smooth but still a bit chunky for interest. Here’s my simple approach:
- Bake the sweet potatoes whole until very soft—this keeps them sweet and moist inside.
- When scooping out, leave a thin layer of flesh on the skin so the halves keep their shape during the second bake.
- Mix butter, spices, and sweetener into the scooped flesh. Mash to your liking—some soft lumps add great texture.
- Fold in the apple and cranberries gently so they stay fresh and add little pops of flavor.
- Fill the skins loosely and top with nuts to add crunch after baking.
Giving the potatoes a second bake warms everything through and lightly toasts the nuts, balancing softness and crunch perfectly.
Equipment You’ll Need
- Baking sheet – I like it because it holds all the sweet potatoes steady and drains excess moisture.
- Foil or parchment paper – helps keep your baking sheet clean and makes for easy cleanup.
- Sharp knife – for slicing the sweet potatoes safely and neatly.
- Large spoon – perfect for scooping out the cooked flesh without damaging the skin.
- Mixing bowl – where you’ll mash and mix the filling ingredients together.
- Eating spoons or spatula – for filling the sweet potato shells and topping them before the second bake.
Flavor Variations & Add-Ins
- Try adding a dash of vanilla extract or orange zest for extra flavor in the mash.
- Swap cranberries for chopped dried cherries or raisins for different fruity sweetness.
- Mix in some crumbled feta or goat cheese before baking for a tangy twist.
- Top with toasted marshmallows or a drizzle of caramel after baking for a more dessert-like treat.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 4 medium sweet potatoes
- 1 medium apple, peeled and diced (e.g., Granny Smith or Honeycrisp)
- ½ cup fresh or dried cranberries
- ⅓ cup chopped pecans or walnuts
- 2 tbsp butter
- 2 tbsp maple syrup or honey
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 1 hour to bake (two rounds). The first bake softens the sweet potatoes, and the second bake warms the filling and toasts the nuts. Plan for about 1 hour and 15 minutes total.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them with a fork a few times. Place them on a baking sheet and bake for 45-60 minutes until tender when pierced with a fork. Let them cool enough to handle.
2. Prepare the Filling:
Turn the oven down to 350°F (175°C). Slice each sweet potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a ¼ inch of flesh inside the skins so they hold their shape. Add butter, maple syrup (or honey), cinnamon, nutmeg, salt, and pepper to the bowl. Mash the mixture until mostly smooth but still a bit chunky. Gently fold in the diced apple and half of the cranberries.
3. Stuff and Bake Again:
Spoon the filling evenly back into the sweet potato skins. Sprinkle the remaining cranberries and chopped nuts on top. Place them on the baking sheet and bake for another 20-25 minutes at 350°F (175°C). This warms everything through and lightly toasts the nuts.
4. Serve Warm:
Remove from the oven and serve your twice-baked sweet potatoes warm. They make a lovely side dish or a delicious vegetarian main meal.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just make sure to thaw them first and drain any excess liquid to avoid making the filling too watery.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can bake and scoop the sweet potatoes a day in advance. Store the filling separately in the fridge, then fill and bake when ready to serve.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best texture.
Can I Make This Recipe Vegan?
Yes! Substitute butter with a plant-based alternative and use maple syrup instead of honey to keep it vegan-friendly.