Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes bring together the best flavors of fall in one irresistible dish. Creamy sweet potato halves are filled with a warm, cinnamon-spiced apple and cranberry mixture, then baked again until the edges turn golden and the topping bubbles with flavor. This holiday-ready recipe is sweet, tangy, and perfectly cozy, offering a lighter, fresher twist on the classic sweet potato casserole. It’s a simple yet impressive side dish that feels special enough for Thanksgiving but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

• Quick and simple: No complicated steps, just everyday ingredients and an easy method.
• Perfect holiday side: Sweet, tangy, and festive, it fits right into any Thanksgiving or Christmas spread.
• Balanced flavors: Creamy sweet potato, tart cranberries, and warm apples come together in every bite.
• Crowd-pleasing comfort: Guests love the cozy flavors and the beautiful presentation.
• Make-ahead friendly: Prep the filling in advance and assemble before serving.

Unlike heavy casseroles, these twice-baked sweet potatoes deliver the same nostalgic taste with a fresher, lighter feel. Every spoonful brings a mix of creamy, fruity, and nutty textures that make this recipe a standout on the holiday table, especially with pumpkin streusel muffins for dessert.

Ingredients Needed

For the Sweet Potatoes

• 2 medium sweet potatoes

For the Apple Cranberry Filling

• 2 tablespoons unsalted butter
• 2 medium apples, peeled, cored, and diced into 1-inch cubes
• 1/2 cup dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons coconut sugar (or brown sugar)

For the Crunchy Finish

• 1/4 cup chopped pecans

Notes & Substitutions

• Apples: Use firm, slightly tart varieties like Honeycrisp or Granny Smith. Sweeter apples such as Gala work if you prefer a milder flavor.
• Cranberries: Fresh cranberries can replace dried ones; just add a bit more sugar to balance tartness.
• Butter: Swap for coconut oil or vegan butter for a dairy-free version.
• Pecans: Walnuts or pumpkin seeds offer a nut-free or budget-friendly option.
• Sweetener: Maple syrup adds a rich fall flavor in place of coconut or brown sugar.

How to Make Cranberry Apple Twice-Baked Sweet Potatoes

1. Prep the Oven and Potatoes

Preheat your oven to 425°F (220°C). Scrub the sweet potatoes well, dry them completely, and prick the skins all over with a fork. Place them on a baking sheet lined with parchment.
Tip: Pricking helps steam escape so the skins don’t burst.

2. Bake the Potatoes (First Bake)

Roast for 40–45 minutes, or until a fork slides in easily and the skins look slightly wrinkled.
Visual cue: The flesh should feel soft all the way through.

3. Make the Apple Cranberry Filling

While the potatoes bake, melt the butter in a medium skillet over medium heat. Add the diced apples, cranberries, cinnamon, nutmeg, and sugar. Cook for 5–6 minutes, stirring often, until the apples turn tender and glossy. Stir in the pecans during the last minute.
Mini-tip: If using fresh cranberries, cook an extra 2–3 minutes until they start to pop and release juice.

4. Scoop and Fluff

Once the potatoes are done, let them cool for 5 minutes so they’re easier to handle. Slice them open lengthwise and carefully scoop out some of the flesh, leaving a thin layer to hold the skins together. Fluff the scooped flesh with a fork.
Tip: Don’t scoop too close to the skin, or the boats may collapse.

5. Fill and Bake Again

Spoon the apple-cranberry mixture into each potato half, mounding it slightly. Return the filled potatoes to the oven and bake for another 10 minutes, until the topping looks bubbly and the pecans are lightly toasted.

6. Serve Warm

Remove from the oven, let rest for 2 minutes, and serve while warm.
Optional: Garnish with a drizzle of maple syrup or a sprinkle of fresh thyme for a savory contrast.

Pro Tips & Troubleshooting

Expert Tips

• Pick the right apples: Use firm, slightly tart apples like Honeycrisp or Granny Smith for balance against the sweet potatoes.
• Keep skins intact: Support the potato with one hand when scooping to prevent tearing the skins.
• Boost flavor depth: Toast pecans briefly in a dry skillet before adding to the filling.
• Perfect texture: Let potatoes cool slightly before the second bake so they don’t release excess steam into the filling.

Common Mistakes to Avoid

• Overbaking the first time: If the skins shrivel too much, they’ll collapse during stuffing.
• Crowding the baking sheet: Give potatoes space to roast evenly.
• Adding cranberries too early: Fresh cranberries can burn if cooked too long add them halfway through sautéing.

Quick Shortcut

Short on time? Microwave the sweet potatoes for 8–10 minutes instead of the first oven bake, then proceed with the filling and final bake for that golden finish.

Serving, Storage & Variations

Serving Ideas

• Serve as a festive side alongside roast turkey, lemon chicken with lemon butter sauce, or ham.
• Pair with a crisp green salad or a cozy potato soup to balance the richness.
• Top with a drizzle of maple syrup or a dollop of whipped cream for a sweeter touch, then slice into pumpkin bread for dessert.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, wrap each stuffed potato half in foil, and freeze for best quality up to 2 to 3 months, as the USDA FSIS storage chart advises.
• Tip: Label containers with the date so you don’t lose track.

Reheating

• Oven: Warm at 350°F for 15–20 minutes until the center reaches 165°F, as USDA FSIS recommends for leftovers, then crisp the topping.
• Air fryer: Heat at 350°F for 5–7 minutes for a quick, crispy finish.
• Microwave: Use only if in a rush—it softens the topping.

Variations

• Vegan: Swap butter for coconut oil or vegan butter, and skip the pecans or replace with seeds.
• Spice it up: Add ginger or allspice for a bolder flavor profile.
• Kid-friendly: Stir mini marshmallows into the filling for a nostalgic twist.

Nutritional Information

Each serving (1 stuffed half) provides an estimate based on standard ingredients:

Nutrient	Amount (per serving)
Calories	~220 kcal
Carbohydrates	~36 g
Protein	~3 g
Fat	~8 g
Fiber	~5 g
Sugars	~18 g
Sodium	~45 mg

Sweet potatoes supply fiber, potassium, and provitamin A carotenoids, according to USDA FoodData Central; your body converts those carotenoids into vitamin A, as the NIH Office of Dietary Supplements explains. Cranberries bring polyphenols such as flavonoids and proanthocyanidins, as reported by the USDA Agricultural Research Service. Pecans contribute healthy fats and crunch.

Note: Values are approximate. Use online tools like Cronometer or MyFitnessPal if you change ingredients or serving sizes.

Conclusion

Cranberry Apple Twice-Baked Sweet Potatoes bring festive flavors, creamy comfort, and just the right touch of crunch to your holiday table. This recipe is simple enough for a weeknight next to pumpkin gnocchi yet special enough to shine at Thanksgiving. Every bite offers a cozy mix of sweet potato, apple, and cranberry that feels both classic and fresh.

If you try it, leave a star rating and comment to share your thoughts. We’d love to hear how you made it your own did you add a twist, swap an ingredient, or serve it with a favorite dish? Share your version below and spread the love by passing this recipe to friends and family.

Frequently Asked Questions