Go Back
–+ servings
Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes for a Cozy Feast

Delight your guests with Cranberry Apple Twice-Baked Sweet Potatoes, a tasty holiday side dish that combines sweetness, tartness, and creaminess.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Provides a naturally sweet and creamy base
For the Filling
  • 2 tablespoons Butter Adds richness; substitute with oil for dairy-free
  • 2 cups Granny Smith or Honeycrisp Apples Offer the best balance of sweetness and tartness
  • 1 cup Dried Cranberries Adds a tart kick
  • 1 teaspoon Ground Cinnamon Infuses warmth into the filling
  • 1/4 teaspoon Ground Nutmeg Enhances the fall flavors
  • 2 tablespoons Coconut Sugar or Brown Sugar Sweetens the mixture
  • 1/2 cup Chopped Pecans Provides an excellent crunch; omit for nut-free

Equipment

  • Skillet
  • Oven
  • fork
  • Airtight Container

Method
 

How to Make Cranberry Apple Twice-Baked Sweet Potatoes
  1. Preheat your oven to 425°F (220°C) to create the perfect environment for roasting the sweet potatoes.
  2. Scrub and dry the sweet potatoes, prick each one with a fork, and roast for 40-45 minutes until tender and caramelized.
  3. Melt butter in a skillet over medium-high heat, which will serve as the filling base.
  4. Add diced apples, cranberries, cinnamon, nutmeg, and sugar to the skillet. Sauté until apples are tender, about 5 minutes. Stir in chopped pecans and sauté for another minute.
  5. Split the roasted sweet potatoes open and fluff the insides with a fork.
  6. Stuff the sweet potato halves with the apple-cranberry mixture. Return to the oven and bake for an additional 10 minutes until bubbly and slightly golden.
  7. Optional: Drizzle with maple syrup for extra sweetness before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 20mgSodium: 180mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 24000IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

Store at room temperature for up to 2 hours; refrigerate leftovers for up to 3 days. Freeze unstuffed potatoes for up to 3 months. Reheat before serving.

Tried this recipe?

Let us know how it was!