Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet and tangy flavors, wrapped up in a cozy, creamy potato that’s perfect for fall or any time you want something comforting. The sweet potatoes get baked until tender, then filled with a mix of juicy apples and tart cranberries for a fresh, fruity twist. The second bake gives them a nice golden top and makes everything melt together just right.
I love making these when I want a dish that feels special but isn’t hard to pull together. The mix of cranberries and apples adds such a nice burst of flavor and a little chewiness that makes each bite exciting. Plus, the twice-baked method lets you prep the filling and then pop them back in the oven, which I find really handy when hosting guests or making dinner on a busy day.
My favorite way to eat these is warm, right out of the oven, maybe with a dollop of plain yogurt or a sprinkle of chopped nuts for a bit of crunch. They make a great side for a holiday meal or a cozy dinner at home, and everyone always asks for the recipe. It’s one of those dishes that’s easy to love and hard to forget once you’ve tried it!
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium-sized, firm sweet potatoes for even cooking. If you can’t find sweet potatoes, you can try using butternut squash for a similar texture and sweetness.
Apples: Granny Smith or Fuji apples give a nice balance of tartness and sweetness. If you prefer, you can swap them for pears for a softer, sweeter bite.
Dried Cranberries: These add a tangy contrast. If you want less sweetness, try dried cherries or fresh cranberries (but reduce baking time slightly).
Nuts: Walnuts or pecans offer crunch and nutty flavor. For a nut-free option, sunflower seeds work well too.
Spices: Cinnamon and nutmeg bring warmth. Don’t be afraid to add more or try a pinch of ginger or allspice for a different twist.
How Do You Scoop and Stuff the Sweet Potatoes Without Breaking Them?
Getting the potato shells intact can be tricky but here’s how I do it:
- After baking, let the potatoes cool just enough to handle so you don’t hurt your hands but they’re still warm.
- Cut potatoes lengthwise carefully, then use a spoon to scoop out the inside, leaving about 1/4 inch of flesh around the skin. This helps the skin stay sturdy.
- Be gentle scooping—work slowly and keep the potato halves stable on a flat surface.
- After mixing the filling, spoon it back carefully into the shells, piling it up but avoiding pressing too hard.
This method helps keep the skins firm and ready for the second bake, which gives that golden finish you want!
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potatoes evenly and catching any drips.
- Sharp knife – to cut the sweet potatoes in half cleanly and safely.
- Spoon – great for scooping out the potato flesh without breaking the skins.
- Mixing bowl – to combine the filling ingredients smoothly.
- Fork or potato masher – helps mash the sweet potato filling until creamy.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a hearty, savory twist that balances the sweetness.
- Stir in goat cheese or cream cheese to make the filling extra creamy and tangy.
- Mix in chopped kale or spinach for a boost of color and nutrition.
- Try a sprinkle of chili powder or smoked paprika to add a mild smoky heat.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 2 medium sweet potatoes
- 1 medium apple, peeled, cored, and diced (e.g., Granny Smith or Fuji)
- 1/2 cup dried cranberries
- 1/4 cup chopped nuts (walnuts or pecans work well)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, softened
- Salt and black pepper, to taste
- Optional: a splash of orange juice or zest for extra brightness
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 60 minutes to bake the sweet potatoes the first time. Then, after filling and refilling the potatoes, you’ll bake them for another 15-20 minutes until nicely browned. All in all, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then prick them several times with a fork. Place them on a baking sheet and bake for 45 to 60 minutes, or until they are soft when pierced with a fork. Let them cool until you can handle them safely.
2. Scoop and Prepare the Filling:
Cut each sweet potato in half lengthwise. Carefully scoop out the flesh, leaving a thin border (about 1/4 inch) so the skins keep their shape. Place the scooped sweet potato flesh in a bowl. Mash it together with butter, cinnamon, nutmeg, salt, and pepper until creamy.
3. Add Fruit and Nuts:
Stir the diced apple, dried cranberries, maple syrup or honey, and chopped nuts into the mashed sweet potato mixture. If you like, add a splash of orange juice or some orange zest for extra zing. Mix gently but well.
4. Fill and Bake Again:
Spoon the mixture evenly back into the sweet potato skins, piling it generously. Place the filled potatoes back on the baking sheet and bake at 375°F (190°C) for another 15 to 20 minutes, until heated through and slightly golden on top. Sprinkle reserved nuts on top before serving if you like a little extra crunch.
5. Serve and Enjoy:
Serve your twice-baked sweet potatoes warm as a delicious, colorful side dish perfect for any meal. Enjoy the lovely mix of sweet, tart, and spicy flavors!
Can I Use Frozen Cranberries Instead of Dried?
Yes, you can use frozen cranberries, but be sure to thaw them fully and drain any excess moisture before adding to the filling to avoid it becoming too watery.
How Can I Store Leftover Twice-Baked Sweet Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the texture nice.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can bake and scoop the sweet potatoes a day ahead, store both the skins and filling separately in the fridge, then assemble and do the second bake just before serving.
What Are Good Substitutes for Nuts if I Have Allergies?
If you need a nut-free option, try using toasted seeds like pumpkin or sunflower seeds for crunch, or simply omit them for a softer filling.