Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful combination of sweet and tart flavors with a warm, comforting texture. This dish perfectly balances the natural sweetness of baked sweet potatoes with juicy apples and tangy cranberries, making it a great side for any meal or a satisfying vegetarian main.

Ingredients

• 4 medium sweet potatoes
• 1 cup fresh cranberries (frozen can be substituted)
• 2 medium apples (Granny Smith or Honeycrisp), chopped
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce each several times with a fork. Place them on the oven rack or a baking sheet and bake for 45-60 minutes until tender.
2. Step 2: Once cool enough to handle, slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving about 1/4 inch of flesh around the skin to keep it sturdy.
3. Step 3: Add the chopped apples, fresh cranberries, brown sugar, cinnamon, butter, and salt to the bowl with the sweet potato flesh. Mash together with a fork until combined but still chunky to maintain texture.
4. Step 4: Spoon the filling evenly back into the sweet potato skins. Pack the mixture gently but avoid overfilling.
5. Step 5: Return the filled sweet potatoes to the oven at 350°F (175°C) and bake for 20-25 minutes until heated through and slightly caramelized on top, with cranberries bursting to release their juices.

Tips & Variations

• For extra richness, stir in a splash of cream or a handful of chopped nuts like pecans before filling the skins.
• Substitute fresh cranberries with frozen ones if fresh are not available; no need to thaw before mixing.
• Try different apple varieties such as Fuji or Gala for a sweeter twist.

Storage

Store any leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to preserve texture and flavor. Avoid microwaving to keep the topping from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes in advance?

Yes, you can prepare the filling and stuff the sweet potato skins ahead of time. Keep them refrigerated and bake just before serving to retain freshness and texture.

Can I use frozen sweet potatoes for this recipe?

Fresh sweet potatoes work best for this recipe because of their natural sweetness and texture. Frozen sweet potatoes may be too soft or watery when baked and twice-baked.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

These Cranberry Apple Twice-Baked Sweet Potatoes are a delightful fall-inspired side dish featuring creamy sweet potatoes filled with a vibrant mix of fresh cranberries, crisp apples, brown sugar, and warm cinnamon. Baked twice to achieve a luscious, caramelized topping, this recipe combines natural sweetness with tart and spicy notes for a comforting and colorful addition to any meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium sweet potatoes

Fruit and Sweeteners

• 1 cup fresh cranberries (or frozen)
• 2 medium apples (Granny Smith or Honeycrisp), chopped
• 1/4 cup brown sugar

Spices and Fats

• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt (a pinch)

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and pierce each sweet potato several times with a fork to allow steam to escape during baking. Place them directly on the oven rack or on a baking sheet and bake for 45-60 minutes until tender.
2. Make the Filling: Once the sweet potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving approximately a 1/4 inch thick shell to keep the skins sturdy for filling.
3. Mix Ingredients Together: To the bowl with sweet potato flesh, add the chopped apples, fresh cranberries, brown sugar, cinnamon, unsalted butter, and salt. Mash the ingredients together using a fork until well combined but still slightly chunky to retain texture.
4. Fill the Sweet Potato Skins: Spoon generous amounts of the filling mixture back into each hollowed sweet potato skin. Pack lightly to prevent the filling from spilling over during the second bake.
5. Bake Again: Place the filled sweet potatoes in the oven preheated to 350°F (175°C). Bake for an additional 20-25 minutes until heated through and the tops are slightly caramelized. The cranberries will burst, adding moisture and vibrant flavor to the dish.

Notes

• Use firm, unblemished sweet potatoes for even baking.
• If fresh cranberries are unavailable, frozen cranberries can be used and do not need to be thawed before mixing.
• Choose tart apple varieties like Granny Smith or sweet-crisp varieties like Honeycrisp for balanced flavor and texture.
• Do not overfill the skins to avoid overflow during baking.
• This dish pairs well with roasted meats or as a vegetarian main course.

Keywords: Cranberry Apple Twice-Baked Sweet Potatoes, sweet potatoes, cranberry, apples, baked sweet potatoes, fall side dish, vegetarian side