Cranberry Apple Twice Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice Baked Sweet Potatoes are a delightful combination of tender sweet potatoes filled with caramelized apples and tart cranberries. This dish balances sweet and tart flavors with a satisfying texture, making it perfect for festive dinners or cozy family meals.

Ingredients

• 6 medium sweet potatoes, uniform size
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 3 tablespoons unsalted butter
• 2 large apples, peeled and diced (Granny Smith or Honeycrisp)
• 1 cup fresh cranberries
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup pecans, chopped and toasted
• Optional: 2 tablespoons maple syrup
• Optional: 1/4 cup sliced almonds
• Optional: Fresh thyme leaves for garnish
• Optional: Flaky sea salt for finishing

Instructions

1. Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper. Scrub the sweet potatoes under running water and dry completely. Pierce each potato several times with a fork to allow steam to escape during cooking.
2. Step 2: Rub each sweet potato with olive oil and sprinkle with salt. Place them on the baking sheet spaced two inches apart. Roast for 40-45 minutes until tender when pierced with a knife.
3. Step 3: While the potatoes roast, melt butter in a large skillet over medium-high heat. Add the diced apples and cook without stirring for 2-3 minutes to develop caramelization.
4. Step 4: Stir in cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook for 5-7 minutes, stirring occasionally, until cranberries soften and start to pop. Add chopped toasted pecans during the last minute.
5. Step 5: Remove sweet potatoes from the oven and let them cool for 5 minutes. Slice each lengthwise and use a fork to gently fluff the interior. Press the ends toward the center to open them wider.
6. Step 6: Fill each sweet potato generously with the apple cranberry mixture. Return to the baking sheet and bake for another 10 minutes to meld flavors and warm through.
7. Step 7: Let the filled sweet potatoes rest for 2-3 minutes. Garnish with additional toasted pecans, fresh thyme, and a sprinkle of flaky sea salt. Drizzle with maple syrup if desired, then serve warm.

Tips & Variations

• Choose firm apples like Granny Smith to maintain texture and add tartness.
• Toast pecans beforehand to enhance their flavor and crunch.
• For a savory twist, add crumbled bacon to the filling.
• Substitute nuts like walnuts or almonds for different textures.
• Create a vegan version by using coconut oil instead of butter and maple syrup instead of brown sugar.
• Add warming spices such as ginger or cardamom for extra complexity.

Storage

Store leftover cranberry apple twice baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or until warmed through, to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used but may release more liquid during cooking. Add them slightly later to help maintain texture and color.

How do I avoid soggy sweet potatoes when re-baking?

Make sure to fluff the sweet potato flesh well before adding the filling to create space for moisture. Bake just until warmed through during the second bake to prevent sogginess.

Cranberry Apple Twice Baked Sweet Potatoes Recipe

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4.7 from 149 reviews

Cranberry Apple Twice Baked Sweet Potatoes combine tender, fluffy roasted sweet potatoes with a luscious filling of caramelized apples, tart cranberries, and toasted pecans, all enhanced with warm spices like cinnamon and nutmeg. This cozy dish balances natural sweetness and tartness, perfect for fall or holiday meals as a flavorful side or vegetarian main.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 6 medium sweet potatoes, uniform size
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Apple Cranberry Filling

• 3 tablespoons unsalted butter
• 2 large apples, peeled and diced (Granny Smith or Honeycrisp)
• 1 cup fresh cranberries
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup pecans, chopped and toasted

Optional Enhancements

• 2 tablespoons maple syrup
• 1/4 cup sliced almonds
• Fresh thyme leaves for garnish
• Flaky sea salt for finishing

Instructions

1. Prepare and Roast the Sweet Potatoes: Preheat oven to 425°F and line a large baking sheet with parchment paper. Scrub sweet potatoes clean and dry thoroughly. Pierce each sweet potato several times with a fork to vent steam during cooking, preventing bursting.
2. Season and Begin Roasting: Rub sweet potatoes with olive oil and season with salt and black pepper. Place them spaced at least two inches apart on the baking sheet. Roast for 40-45 minutes until easily pierced with a knife and very tender.
3. Prepare the Apple Cranberry Filling: While sweet potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples in a single layer and cook without stirring for 2-3 minutes to achieve caramelization.
4. Add Cranberries and Seasonings: Stir apples and add cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook, stirring occasionally, for 5-7 minutes until cranberries soften and start to pop. Add toasted pecans during the last minute to release their flavor.
5. Split and Fluff the Sweet Potatoes: Remove sweet potatoes from oven and cool for 5 minutes. Slice each lengthwise down the center and gently fluff the interior with a fork. Press ends toward the center to create space for filling.
6. Fill and Bake Again: Spoon the apple cranberry filling generously into each sweet potato. Return to the oven for an additional 10 minutes to meld flavors and warm through, watching carefully to prevent burning.
7. Garnish and Serve: Remove from oven and rest 2-3 minutes. Garnish with additional toasted pecans, fresh thyme leaves, and flaky sea salt. Drizzle with maple syrup just before serving. Serve warm for best texture and flavor.

Notes

• Use sweet potatoes of similar size for even cooking.
• Toast pecans before adding to intensify their flavor and crunch.
• Choose firm apples like Granny Smith to maintain shape and balance tartness.
• Use fresh cranberries for better texture and flavor than dried.
• Prepare sweet potatoes and filling ahead; assemble and bake final step just before serving to reduce stress.
• Optional additions include bacon for savory contrast or cream cheese for richness.
• For a vegan version, substitute butter with coconut oil and brown sugar with maple syrup.
• Experiment with warming spices such as ginger or cardamom to elevate flavor complexity.

Keywords: twice baked sweet potatoes, cranberry apple filling, fall side dish, vegetarian sweet potatoes, holiday recipes, roasted sweet potatoes, caramelized apples, toasted pecans