Cranberry Apple Twice-Baked Sweet Potatoes

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Sweet, tart, and oh-so-satisfying, Cranberry Apple Twice-Baked Sweet Potatoes are the perfect blend of cozy comfort and seasonal brightness. Each bite delivers the earthiness of roasted sweet potatoes, balanced with the zing of cranberries and the mellow sweetness of baked apples. Topped with a touch of spice and oven-baked again to perfection, this dish is a true celebration of fall flavors in every forkful.

Whether you serve it as a holiday side or a creative vegetarian main dish, these twice-baked sweet potatoes are a crowd-pleaser. They look impressive, taste incredible, and are easy to prepare ahead of time, making your kitchen time during busy gatherings more relaxed and enjoyable.

Why You’ll Love This Cranberry Apple Twice-Baked Sweet Potatoes

This recipe brings together healthful ingredients and bold flavors without requiring hours in the kitchen. It’s naturally gluten-free, vegetarian, and loaded with fiber and antioxidants. Plus, the individual portions are not only visually appealing but also perfect for serving at dinner parties or special family meals.

The contrast of creamy sweet potato with juicy apple chunks and slightly tart cranberries offers a satisfying texture that keeps you going back for another bite. The warm spices bring everything together, making it a festive favorite you’ll want to make again and again.

What Kind of Apples and Cranberries Should I Use?

For the best results, choose a firm, slightly tart apple like Granny Smith or Honeycrisp. These varieties hold their shape and balance the natural sweetness of the sweet potatoes. As for cranberries, dried cranberries work beautifully here – they provide chewy texture and tangy bursts of flavor. Make sure to use unsweetened or lightly sweetened ones to avoid overpowering the dish.

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Ingredients for the Cranberry Apple Twice-Baked Sweet Potatoes

Sweet Potatoes: These are the heart of the dish, providing a soft, naturally sweet base and the perfect vessel for the filling.

Apples: Bring a crisp texture and natural sweetness. They pair beautifully with both the potatoes and cranberries.

Dried Cranberries: Add chewiness and tartness to brighten the flavors and offer contrast.

Butter: Adds richness and helps blend the filling smoothly.

Cinnamon & Nutmeg: These spices warm up the flavor and bring a festive, comforting aroma.

Brown Sugar: A touch of molasses-rich sweetness that deepens the flavor of both apples and sweet potatoes.

Salt: Just a pinch to balance out the sweet elements and bring all the flavors together.

Olive Oil: Lightly coats the potato skins before the second bake to help crisp them up.

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How To Make the Cranberry Apple Twice-Baked Sweet Potatoes

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub and pierce your sweet potatoes with a fork, then bake for about 45 minutes or until tender when pierced with a knife. Let them cool enough to handle.

Step 2: Prepare the Filling

While the potatoes are baking, dice your apples into small cubes. In a skillet over medium heat, melt a bit of butter and cook the apples for 5–7 minutes until just softened. Add cinnamon, nutmeg, brown sugar, and cranberries. Stir and cook for another 2–3 minutes.

Step 3: Scoop and Mix

Slice the sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving about a 1/4-inch border around the skin to help them hold shape. Mash the scooped-out potato flesh in a bowl with butter and a pinch of salt, then fold in the apple-cranberry mixture.

Step 4: Fill and Bake Again

Brush the empty sweet potato skins with olive oil, then spoon the filling back into them. Return to the oven and bake for another 15–20 minutes until everything is heated through and slightly golden on top.

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Serving and Storing Your Cranberry Apple Twice-Baked Sweet Potatoes

This recipe yields 4 hearty portions, ideal for a side dish at a small dinner or as a main for two. Serve hot straight from the oven, garnished with fresh herbs like rosemary or thyme for an aromatic touch.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain the crispy edges and creamy center. They’re not ideal for freezing as the texture may change, but they do hold up beautifully when made a day ahead and reheated.

What to Serve With Cranberry Apple Twice-Baked Sweet Potatoes?

Herb-Roasted Chicken

A juicy, herb-crusted roast chicken complements the sweet and tart flavors of the sweet potatoes beautifully.

Stuffed Mushrooms

For a vegetarian option, pair with garlicky stuffed mushrooms. The savory filling adds a nice counterpoint.

Green Bean Almondine

A crisp, buttery vegetable side like green beans tossed with toasted almonds keeps things fresh and vibrant.

Maple Glazed Carrots

Echo the sweet notes of the dish with maple-glazed carrots that add color and depth to your plate.

Arugula & Goat Cheese Salad

A peppery, tangy salad brings balance and a refreshing contrast to this warm, baked dish.

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Frequently Asked Questions

Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are much more tart. If using fresh, consider chopping them and cooking a bit longer with a tablespoon of sugar to mellow their sharpness.

Can I make this dish vegan?
Absolutely! Substitute the butter with vegan butter or coconut oil, and ensure your sugar and cranberries are vegan-friendly. The result is still rich and flavorful.

What other spices can I add?
Cloves or allspice can deepen the holiday flavor. Just a pinch goes a long way, so don’t overdo it.

Can I prepare these ahead of time?
Yes, you can fully assemble the stuffed potatoes and refrigerate them a day ahead. When ready to serve, just bake them for an extra 5–10 minutes until heated through.

Are these sweet potatoes good for meal prep?
They work wonderfully for weekly meal planning. Pack individually in containers and reheat for a quick, healthy lunch. For more meal prep ideas, visit our quick and easy recipes collection.

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