Cranberry Apple Twice Baked Sweet Potatoes Recipe

Introduction

Indulge in the warm, comforting flavors of Cranberry Apple Twice Baked Sweet Potatoes, perfect for cozy fall evenings. This dish combines tender sweet potatoes with a spiced fruit filling that’s both sweet and tangy.

Ingredients

• 2 large sweet potatoes
• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until tender.
3. Step 3: Let the sweet potatoes cool slightly so they are easier to handle.
4. Step 4: Meanwhile, heat a skillet over medium heat.
5. Step 5: Melt the butter in the skillet, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
6. Step 6: Cook for 5-7 minutes, stirring occasionally, until the fruit softens and the cranberries begin to pop.
7. Step 7: Stir in the maple syrup and cook for an additional 2 minutes to blend the flavors.
8. Step 8: Slice each baked sweet potato in half lengthwise.
9. Step 9: Carefully scoop out most of the flesh, leaving a thin layer inside the skin to help them keep their shape.
10. Step 10: Mash the scooped sweet potato flesh in a bowl, then mix in half of the cranberry apple filling.
11. Step 11: Spoon the sweet potato mixture back into the potato skins.
12. Step 12: Top each with the remaining cranberry apple mixture for extra flavor and texture.
13. Step 13: Place the stuffed sweet potatoes back on the baking sheet.
14. Step 14: Bake for another 10-12 minutes until heated through and slightly browned on top.

Tips & Variations

• For added crunch, sprinkle chopped pecans or walnuts on top before the final bake.
• Use brown sugar instead of maple syrup for a different sweetness profile.
• Try adding a splash of orange juice to the fruit mixture for a citrusy twist.
• To make it vegan, substitute butter with coconut oil or a plant-based margarine.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to maintain the best texture. Avoid microwaving to keep the skins from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes in advance?

Yes, you can bake and scoop out the sweet potatoes a day ahead. Store the filling and potato halves separately in the fridge and assemble just before reheating.

Can I use canned cranberries instead of fresh or frozen?

Fresh or frozen cranberries are best since they hold their shape and provide a tart burst, but you can substitute canned cranberries if needed. Adjust the added sugar or syrup as canned cranberries are often sweeter.

Cranberry Apple Twice Baked Sweet Potatoes Recipe

Print Recipe

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5 from 90 reviews

Enjoy the comforting flavors of fall with these Cranberry Apple Twice Baked Sweet Potatoes. Tender baked sweet potatoes are filled with a sweet and spiced cranberry and apple mixture, then baked again for a warm, delicious dish perfect for cozy dinners or holiday gatherings.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes

Filling

• 1 cup fresh or frozen cranberries
• 1 juicy apple, diced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• Salt to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
2. Bake Sweet Potatoes: Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-50 minutes or until the potatoes are soft when pierced with a fork.
3. Cool Sweet Potatoes: Remove the sweet potatoes from the oven and allow them to cool slightly so they can be handled safely.
4. Prepare Fruit Filling: While the sweet potatoes bake, heat a skillet over medium heat. Melt the butter in the skillet.
5. Cook Fruit Mixture: Add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the fruit softens and cranberries begin to pop.
6. Add Maple Syrup: Stir in the maple syrup and continue cooking for another 2 minutes to meld the flavors together.
7. Slice Sweet Potatoes: Carefully slice the baked sweet potatoes lengthwise in half.
8. Scoop Flesh: Scoop out most of the sweet potato flesh into a bowl, leaving a thin layer inside the skins to maintain their structure.
9. Mix Filling: Mash the scooped-out sweet potato flesh and mix in half of the prepared cranberry apple filling until combined.
10. Fill Potato Skins: Spoon the sweet potato mixture back into the hollowed skins evenly.
11. Top with Remaining Filling: Spoon the remaining cranberry apple mixture on top of the filled sweet potatoes for a beautiful and flavorful finish.
12. Second Bake: Place the stuffed sweet potatoes back onto the baking sheet and bake for an additional 10-12 minutes at 400°F (200°C) to heat through and meld the flavors.

Notes

• Use firm apples like Granny Smith or Honeycrisp for added tartness and texture.
• Fresh cranberries give the best texture, but frozen cranberries work well too.
• Make sure not to scoop out all the sweet potato flesh to keep the skins intact during the second bake.
• Serve warm as a flavorful side dish or a vegetarian main course.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: twice baked sweet potatoes, cranberry apple filling, fall recipe, baked sweet potatoes, vegetarian side dish, holiday side dish