Description
These Cranberry Apple Twice-Baked Sweet Potatoes blend roasted sweet potato halves with a warm filling of sautéed apples, dried cranberries, maple, and spices. Each bite bursts with cozy autumn flavor, perfect for holiday spreads or vegetarian mains.
Ingredients
2 medium sweet potatoes
1 cup diced Granny Smith or Honeycrisp apples
½ cup dried cranberries
2 tablespoons butter
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon maple syrup or brown sugar
Pinch of salt
Fresh rosemary for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Scrub and pierce sweet potatoes with a fork. Bake for 45-50 minutes until fork-tender. Let cool slightly.
2. While potatoes roast, dice apples. In a skillet, melt butter over medium heat. Add apples, cranberries, cinnamon, nutmeg, and salt. Sauté 5-7 minutes until apples soften.
3. Slice sweet potatoes lengthwise. Scoop flesh into a bowl, keeping skins intact.
4. Mash sweet potato flesh and mix with the apple-cranberry sauté. Stir in maple syrup or brown sugar to taste.
5. Spoon filling back into skins. Bake again for 10-15 minutes at 400°F until heated through and tops caramelize slightly.
6. Garnish with rosemary and serve warm.
Notes
You can prep the potatoes and filling a day ahead—just store separately and bake before serving.
Use a tart apple variety to keep the filling balanced and not overly sweet.
Don’t skip the second bake—it brings the textures together and caramelizes the top beautifully.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 265
- Sugar: 19g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Sweet Potatoes, Cranberries, Vegetarian, Holiday