Cranberry Apple Twice-Baked Sweet Potatoes Recipe

There’s something downright cozy about the Cranberry Apple Twice-Baked Sweet Potatoes Recipe that really makes it a standout for fall and winter gatherings. I remember the first time I made this dish; the sweet tender potatoes paired with tart cranberries and crisp apples gave it an incredible balance, almost like a warm hug on a chilly night. It’s not just delicious, but it’s also visually stunning with those vibrant reds and golden hues nestled right inside the potato skins.

Whether you’re serving it for Thanksgiving, a Sunday family dinner, or just want to cozy up a weeknight meal, this recipe is a winner. I love how the combination is simple yet feels festive, and the twice-baked method makes the potatoes luxuriously soft inside while holding their shape perfectly. You’ll enjoy the way the cinnamon and brown sugar add just the right sweetness without overpowering the fresh produce.

Ingredients You’ll Need

Each ingredient in this Cranberry Apple Twice-Baked Sweet Potatoes Recipe plays a role in creating a blend of flavors that’s sweet, tangy, and gently spiced. When picking your apples, I recommend choosing a firm variety like Granny Smith or Honeycrisp to keep that crisp texture alongside the creamy sweet potatoes.

• Sweet Potatoes: Opt for medium-sized ones with smooth skins for even baking.
• Fresh Cranberries: Look for bright red berries; frozen can work but fresh has the best texture.
• Apples: Firm and slightly tart apples work best to balance sweetness.
• Brown Sugar: Adds a deep caramel sweetness that complements the fruit.
• Ground Cinnamon: Enhances the warmth and aroma of the dish.
• Unsalted Butter: Helps create a creamy, rich filling without extra saltiness.
• Salt: Just a pinch to highlight the natural flavors and balance sweetness.

Variations

One of the things I love about the Cranberry Apple Twice-Baked Sweet Potatoes Recipe is how easy it is to tweak it based on what you have or your taste preferences. I often swap in pecans for extra crunch or add a splash of maple syrup to deepen the flavor complexity.

• Nutty Twist: Toasted pecans or walnuts can be stirred in for a delightful crunch. I added pecans once for a holiday dinner, and it instantly upped the wow factor.
• Vegan Option: Swap the butter for coconut oil or plant-based spread — still deliciously creamy!
• Spicy Kick: A small pinch of ground nutmeg or ginger spices things up beautifully without overwhelming the other flavors.
• Seasonal Swap: Swap apples for pears in late winter for a softer, sweeter touch.

How to Make Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Wash the sweet potatoes really well and poke them a few times with a fork—that helps steam escape and prevents bursting. Pop them directly on the oven rack or on a baking sheet and bake for about 45-60 minutes until soft when you squeeze gently (careful, they’ll be hot!). Make sure they’re tender all the way through, which makes scooping the insides a breeze.

Step 2: Prepare the Filling

Once the potatoes are cool enough to handle, slice off the tops lengthwise and scoop the flesh into a bowl, leaving a sturdy edge for the skins to hold their shape. Add in your chopped apples and fresh cranberries, then stir in brown sugar, cinnamon, butter, and that pinch of salt. Mix everything gently until well combined. Pro tip: taste a bit of the filling and adjust sweetness or cinnamon if you want it just a tad more vibrant.

Step 3: Stuff and Bake Again

Spoon the filling back into the sweet potato skins, packing it in lightly. Place them on a baking tray and return to the oven for another 15-20 minutes at 375°F (190°C). This step lets everything meld together and lets the apples soften slightly without losing their texture. You’ll know it’s done when the edges look golden and the filling is warmed through.

How to Serve Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Garnishes

I love topping these with a sprinkle of toasted pecans or a little fresh chopped parsley to add some color contrast. A drizzle of maple syrup or a dollop of crème fraîche (or Greek yogurt for a lighter touch) can also elevate the flavors just before serving.

Side Dishes

This dish pairs beautifully with roasted chicken or pork, but I’ve often also served it alongside a bright green salad for a lighter meal. For holiday meals, it makes a fantastic alternative to traditional mashed potatoes with a bit more pizazz.

Creative Ways to Present

For a special occasion, I’ve hollowed out mini sweet potatoes and used the same filling to create a bite-sized appetizer platter. You can also line them up on a long serving board with sprigs of rosemary and cranberries scattered around – so festive and inviting!

Make Ahead and Storage

Storing Leftovers

Leftovers from the Cranberry Apple Twice-Baked Sweet Potatoes Recipe store well in an airtight container in the fridge for up to 3 days. I like to keep the skins intact to hold the filling and store them individually wrapped—this keeps them from drying out.

Freezing

I’ve frozen the filling separately before and it freezes wonderfully; just thaw overnight in the fridge and scoop into baked potato skins when ready. Whole stuffed potatoes can also be frozen, but I find the texture slightly softer after thawing, so reheating promptly works best.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Microwaving is faster but can make the potatoes a bit soggy, so I reserve that for quick meals and prefer the oven for best texture.

FAQs

Final Thoughts

This Cranberry Apple Twice-Baked Sweet Potatoes Recipe really holds a special place in my kitchen rotation—it’s approachable, comforting, and always gets compliments. If you want a side dish that’s a little different but still familiar and crowd-pleasing, I can’t recommend this enough. Give it a try and watch how easy it becomes a favorite at your table, just like it did in mine!

Print