Cranberry Apple Twice-Baked Sweet Potatoes

The irresistibly caramelized edges and velvety centers of these Cranberry Apple Twice-Baked Sweet Potatoes create a symphony of fall flavors in every bite. The natural sweetness of roasted sweet potatoes perfectly complements the tart cranberries and sweet-tart apples, all crowned with a buttery, cinnamon-spiced topping. This versatile dish bridges the gap between everyday dinner and holiday feast with its impressive presentation yet straightforward preparation. You’ll learn how to perfectly bake sweet potatoes, create a balanced filling that highlights seasonal ingredients, and achieve that coveted crispy topping that makes twice-baked potatoes so irresistible.

Why You’ll Love This Recipe

These Cranberry Apple Twice-Baked Sweet Potatoes will quickly become a fall and winter staple in your kitchen. The contrast between the creamy, whipped sweet potato filling and the slight crunch from the cranberry-apple mixture creates a textural masterpiece that delights with every forkful. The natural caramelization that happens during the second bake brings out the potatoes’ inherent sweetness while the tart cranberries provide the perfect counterbalance.

What makes this recipe truly special is its versatility—it works equally well as a weeknight side dish or as the star of your holiday table. The vibrant orange, red, and hints of green create a visually stunning presentation that requires minimal effort. Plus, you can prepare most components ahead of time, making this an ideal option for entertaining or busy weeknights when you want something special without spending hours in the kitchen.

The marriage of seasonal ingredients—sweet potatoes, cranberries, and apples—creates a nutritional powerhouse that tastes indulgent while delivering vitamins, fiber, and antioxidants. It’s comfort food you can feel good about serving.

Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes (about 10-12 ounces each)
• 2 tablespoons olive oil (30 ml)
• 1 teaspoon kosher salt (5 g)
• 3 tablespoons butter, softened (42 g)
• 2 tablespoons maple syrup (30 ml)
• ¼ teaspoon cinnamon (1 g)
• ⅛ teaspoon nutmeg (0.5 g)

For the Cranberry-Apple Filling:

• 1 cup fresh cranberries (100 g)
• 1 medium honeycrisp or granny smith apple, diced (about 1 cup/125 g)
• 3 tablespoons brown sugar (40 g)
• 1 tablespoon orange zest (from 1 medium orange)
• 2 tablespoons orange juice (30 ml)

For the Topping:

• ½ cup chopped pecans (55 g)
• 2 tablespoons brown sugar (25 g)
• 2 tablespoons cold butter, cubed (28 g)
• ½ teaspoon cinnamon (2 g)
• Pinch of salt

The sweet potatoes provide the creamy base, while fresh cranberries offer a tart punch that balances the natural sweetness. Honeycrisp apples add juicy texture and sweetness, while orange zest and juice brighten the entire dish with citrus notes. The pecan topping delivers essential crunch and nutty flavor to complete these twice-baked sweet potatoes with cranberry and apple.

Pro Tips

Perfect Sweet Potato Selection and Preparation
Choose sweet potatoes of similar size and shape for even cooking. Before the first bake, pierce each potato several times with a fork and rub with olive oil and salt. This simple step enhances the natural flavor and helps create a deliciously crispy skin. The skin not only adds texture but also makes the twice-baked presentation more stable when serving.

Balance Sweet, Tart, and Savory Elements
The key to exceptional cranberry apple stuffed sweet potatoes is balancing flavors. If your cranberries are particularly tart, add an extra tablespoon of brown sugar to the filling. Conversely, if your sweet potatoes are exceptionally sweet, a squeeze of extra orange juice in the filling helps maintain balance. Taste as you go and adjust seasonings before the second bake.

Achieve the Perfect Texture
For the creamiest filling, use a hand mixer rather than a potato masher on the sweet potato flesh. Whip the sweet potato mixture while still warm for the smoothest result, but allow the potatoes to cool just enough that you can handle them comfortably. For the topping, use cold butter and work it into the other ingredients with your fingertips until the mixture resembles coarse crumbs—this ensures a perfectly crispy topping that won’t melt too quickly during the second bake.

Instructions

Step 1: Prepare and First-Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Thoroughly wash the sweet potatoes, pat them dry, and pierce each several times with a fork. Rub the potatoes with olive oil and sprinkle with kosher salt. Place directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake for 45-60 minutes until the potatoes are completely tender when pierced with a knife. The skin should be slightly crispy while the interior is soft.

Step 2: Prepare the Cranberry-Apple Filling
While the potatoes bake, combine the cranberries, diced apple, brown sugar, orange zest, and orange juice in a small saucepan. Bring to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally. The cranberries will begin to pop and release their juices, and the apples will soften slightly but maintain some texture. Remove from heat and set aside.

Step 3: Prepare the Topping
In a small bowl, combine the chopped pecans, brown sugar, cold butter cubes, cinnamon, and salt. Use your fingertips to work the butter into the mixture until it resembles coarse crumbs. Refrigerate until ready to use.

Step 4: Scoop and Mix the Sweet Potato Filling
Once the potatoes are baked and cool enough to handle, cut each one in half lengthwise. Carefully scoop out the flesh, leaving about ¼-inch of sweet potato attached to the skin to help maintain the structure. Place the scooped flesh in a mixing bowl and add the softened butter, maple syrup, cinnamon, and nutmeg. Use a hand mixer to whip until smooth and creamy.

Step 5: Assemble and Second-Bake
Reduce the oven temperature to 375°F (190°C). Fold half of the cranberry-apple mixture into the whipped sweet potato filling. Spoon this combined filling back into the sweet potato skins. Top each with the remaining cranberry-apple mixture, then sprinkle generously with the pecan topping. Place the stuffed potato halves on a baking sheet and bake for 15-20 minutes, until the topping is golden brown and crispy.

Variations

Savory Bacon and Herb Version
Transform these Cranberry Apple Twice-Baked Sweet Potatoes into a savory delight by omitting the maple syrup and adding 6 slices of crispy, crumbled bacon to the filling. Replace the cinnamon and nutmeg with 1 tablespoon of fresh thyme leaves and 2 teaspoons of fresh rosemary. Add 2 tablespoons of grated parmesan to the topping mixture for an umami boost. The savory herbs complement the natural sweetness of the potatoes while the bacon adds smoky depth.

Vegan Adaptation
Create a plant-based version by substituting the butter with coconut oil or vegan butter in equal amounts. For added richness, fold in 2 tablespoons of coconut cream to the sweet potato mixture. The pecan topping works beautifully with coconut oil instead of butter, and you can add 2 tablespoons of nutritional yeast for a subtle cheesy flavor. This variation maintains all the delicious textures and flavors of the original while accommodating plant-based diets.

Spiced Holiday Version
Elevate these twice-baked potatoes for special occasions by incorporating warm spices like cardamom, ginger, and cloves. Add ¼ teaspoon each of ground cardamom and ginger, plus a pinch of ground cloves to the sweet potato mixture. Replace regular pecans with spiced candied pecans in the topping, and finish with a drizzle of pomegranate molasses just before serving for an elegant, festive presentation.

Storage and Serving

These Cranberry Apple Twice-Baked Sweet Potatoes can be refrigerated in an airtight container for up to 3 days. For best results when reheating, place them uncovered in a 350°F (175°C) oven for 15-20 minutes until heated through and the topping regains its crispness. Avoid microwaving if possible, as this will make the topping soggy.

For make-ahead convenience, complete all steps up to the second bake, then refrigerate covered for up to 24 hours. When ready to serve, allow the potatoes to sit at room temperature for 30 minutes before baking as directed, adding an extra 5-10 minutes to the baking time.

Serve these potatoes alongside roasted turkey or ham for a holiday feast, or pair with a simple green salad for a satisfying weeknight meal. For an impressive presentation, arrange the potato halves on a large platter and garnish with fresh thyme sprigs and additional orange zest. A dollop of Greek yogurt or crème fraîche adds a cool, creamy contrast to the warm spices and can be offered on the side for guests to add as desired.

FAQs

Can I use canned cranberries instead of fresh?
Yes, you can substitute ¾ cup of whole cranberry sauce for the fresh cranberries. Omit the brown sugar in the filling and reduce the orange juice to 1 tablespoon, as canned cranberry sauce is already sweetened and has a more liquid consistency.

How can I make these ahead for a holiday meal?
Prepare the recipe through assembly, but stop before the second bake. Cover the assembled potatoes and refrigerate for up to 24 hours. Before serving, allow them to come to room temperature for about 30 minutes, then complete the second bake, adding an extra 5-10 minutes to ensure they’re heated through.

Are these sweet potatoes too sweet for a main meal?
These Cranberry Apple Twice-Baked Sweet Potatoes balance sweetness with tart and savory elements. If serving with a savory main course, you can reduce the maple syrup to 1 tablespoon and increase the salt slightly for a more balanced flavor profile.

Can I freeze these twice-baked sweet potatoes?
Yes, you can freeze them after assembly but before the second bake. Wrap individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and add 10-15 minutes to the second baking time.

What’s the best way to select sweet potatoes for this recipe?
Choose medium-sized sweet potatoes with smooth, unblemished skin that feel heavy for their size. Garnet or jewel varieties work particularly well for their sweet flavor and creamy texture when baked.

Conclusion

These Cranberry Apple Twice-Baked Sweet Potatoes are comfort food at its finest — vibrant, festive, and bursting with seasonal flavors that dance between sweet, tart, and savory. The combination of creamy sweet potato, tangy cranberries, and sweet-tart apples creates a dish that’s greater than the sum of its parts. It’s the kind of dish that transforms an ordinary weeknight dinner into something special while still being simple enough to prepare without stress. Whether you’re serving these at your holiday table or enjoying them on a cozy autumn evening, they’re sure to bring warmth and satisfaction with every bite.

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