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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/