Cranberry Apple Twice Baked Sweet Potatoes bring the comforting taste of fall to your table in the most delightful way. This recipe pairs tender roasted sweet potatoes with caramelized apples, tangy cranberries, and crunchy pecans for a cozy side dish that feels both festive and nourishing. Perfect for Thanksgiving or a chilly autumn evening, these sweet potatoes are naturally sweet, full of flavor, and easy to prepare.
Table of Contents
Why You’ll Love This Cranberry Apple Twice Baked Sweet Potatoes
- Naturally sweet and comforting: The blend of roasted sweet potatoes and caramelized fruit delivers a warm, satisfying sweetness.
- Easy to make ahead: Ideal for busy holidays — you can prepare the filling in advance.
- Beautiful presentation: The vibrant colors of cranberries and orange sweet potatoes make this dish stand out on any table.
- Nutty, spiced perfection: A touch of cinnamon, nutmeg, and pecans adds a festive crunch and aroma.
- Healthier alternative: No marshmallows or heavy syrup — just wholesome, real ingredients.
Easy Cranberry Apple Twice Baked Sweet Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Cranberry Apple Twice Baked Sweet Potatoes combine roasted sweet potatoes with caramelized apples, tart cranberries, and pecans for a cozy, festive side dish.
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons butter (or coconut oil for dairy-free)
- 2 medium apples, peeled, cored, and diced
- ½ cup dried cranberries
- 3 tablespoons coconut sugar or brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup chopped pecans
Instructions
- Preheat oven to 425°F (220°C). Scrub and dry sweet potatoes, pierce with a fork, and roast for 40–45 minutes until tender.
- Meanwhile, melt butter in a skillet over medium heat. Add diced apples, cranberries, cinnamon, nutmeg, and sugar. Sauté 5–7 minutes until apples soften and caramelize.
- Stir in chopped pecans and cook for 1 minute more.
- Slice roasted sweet potatoes open lengthwise and fluff the insides with a fork.
- Spoon apple-cranberry mixture into each potato.
- Return to oven for 10 minutes until the filling is bubbly and lightly caramelized.
- Serve warm and enjoy.
Notes
Use firm apples like Honeycrisp or Fuji. Add orange zest for brightness. Great make-ahead dish for holidays or cozy fall dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients for Cranberry Apple Twice Baked Sweet Potatoes
For the Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons butter (or coconut oil for dairy-free)
For the Filling
- 2 medium apples, peeled, cored, and diced
- ½ cup dried cranberries
- 3 tablespoons coconut sugar or brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup chopped pecans
Ingredient Notes
- Sweet Potatoes: Choose medium-sized ones for even cooking and easy portioning.
- Apples: Use a firm variety like Honeycrisp, Pink Lady, or Fuji for the best texture.
- Cranberries: Dried cranberries add a tart-sweet balance. You can use fresh cranberries, but they’ll need a bit more sugar to balance the tartness.
- Butter Alternatives: Use coconut oil, vegan butter, or olive oil if you prefer dairy-free options.
- Pecans: Toasted pecans add great crunch, but walnuts or pumpkin seeds make fine substitutes.
Step-by-Step Instructions
Step 1 – Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Scrub the sweet potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape. Place them on a baking sheet or dish and roast for 40–45 minutes, or until soft and easily pierced with a fork.
Step 2 – Prepare the Apple-Cranberry Filling
While the sweet potatoes bake, melt 2 tablespoons of butter in a medium skillet over medium heat. Add the diced apples, cranberries, cinnamon, nutmeg, and sugar. Sauté for 5–7 minutes, stirring occasionally, until the apples soften and the mixture starts to caramelize. Stir in the chopped pecans and cook for 1 minute more to bring out their flavor.
Step 3 – Fill and Bake Again
Once the sweet potatoes are tender, remove them from the oven and carefully slice each one open lengthwise. Fluff the insides gently with a fork, creating space for the filling. Spoon the warm apple-cranberry mixture over each potato.
Return the stuffed sweet potatoes to the oven and bake for another 10 minutes, until the filling is bubbly and slightly caramelized on top.
Step 4 – Serve and Enjoy
Serve immediately while warm. Each bite combines the soft, creamy potato with caramelized fruit and crunchy pecans for the ultimate fall flavor experience.
Pro Tips for Success
- Choose uniform potatoes so they cook evenly and look great when served.
- Don’t overbake during the first roast — tender but not mushy is perfect.
- Add citrus zest: A touch of orange zest in the filling brightens the flavor.
- Use fresh herbs: A sprinkle of thyme or rosemary adds a savory touch if you prefer less sweetness.
- Double the recipe: Perfect for holiday crowds — just line the filled potatoes on a baking sheet and reheat before serving.
- Add a drizzle: Finish with maple syrup or a dollop of yogurt for a beautiful garnish.
Flavor Variations
- Maple Walnut Twist: Swap pecans for walnuts and drizzle maple syrup before baking.
- Savory Apple Sage: Add chopped sage and reduce the sugar for a lightly sweet-savory balance.
- Cranberry Orange: Mix in orange zest and a tablespoon of orange juice for a citrus burst.
- Ginger Spice Version: Add ¼ teaspoon ground ginger for a warm, aromatic note.
- Nut-Free Delight: Skip the nuts and sprinkle toasted oats or granola on top.
Serving Suggestions
- Serve alongside roasted turkey, pork tenderloin, or grilled chicken for a balanced meal.
- Add to a holiday buffet as a colorful, eye-catching side dish.
- Pair with a green salad or roasted Brussels sprouts for a light vegetarian dinner.
- Make it dessert-style by adding a scoop of vanilla yogurt or coconut whipped cream.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warm.
- Freeze: Wrap individually in foil, place in a freezer bag, and freeze for up to 2 months. Thaw overnight and reheat before serving.
- Make Ahead: Bake the sweet potatoes and prepare the filling a day ahead. Store separately, then assemble and reheat when ready to serve.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 3g |
| Carbohydrates | 48g |
| Fat | 10g |
| Fiber | 6g |
| Sodium | 80mg |
FAQ About Cranberry Apple Twice Baked Sweet Potatoes
Can I make these sweet potatoes in advance?
Yes! You can roast the potatoes and prepare the filling a day ahead. When you’re ready to serve, simply assemble and bake them for 10 minutes to warm through. This makes them perfect for Thanksgiving prep.
What’s the best apple variety for this recipe?
Firm, slightly tart apples like Honeycrisp, Fuji, or Pink Lady hold up beautifully during cooking and balance the sweetness of the potatoes and cranberries.
Can I make this recipe vegan?
Absolutely. Swap the butter for coconut oil or vegan butter, and ensure your sugar is vegan-friendly. The result will be just as delicious and rich in flavor.
Can I add other fruits or nuts?
Yes! Pears, raisins, or chopped walnuts are excellent additions. You can even add chopped dates for natural sweetness.
How can I reduce the sugar content?
Use half the amount of sugar or replace it with pure maple syrup or honey. The natural sweetness of the apples and sweet potatoes will still shine through.
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Final Thoughts
Cranberry Apple Twice Baked Sweet Potatoes are the perfect balance of wholesome comfort and festive flavor. Whether you’re serving them for Thanksgiving dinner or a cozy weeknight meal, their vibrant color, warm spices, and natural sweetness make them a dish everyone will love. Simple to prepare yet impressive to serve, this is one recipe that deserves a spot on your fall table.