Cranberry Apple Twice-Baked Sweet Potatoes

This Cranberry Apple Twice-Baked Sweet Potatoes recipe is one of my favorite ways to bring fall flavors to the table. I love how the sweetness of baked sweet potatoes pairs with the tart cranberries and crisp apples, creating a dish that’s both vibrant and comforting. The cinnamon and brown sugar add warmth, while the buttery filling gives it a creamy, indulgent texture. It’s a festive side dish perfect for Thanksgiving, holiday dinners, or cozy autumn evenings.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something special and eye-catching. The combination of sweet and tart fruits with spiced, mashed sweet potatoes makes every bite perfectly balanced. The twice-baked method adds extra creaminess and depth of flavor, and the scent that fills the kitchen while baking is absolutely irresistible. It’s easy to make, looks beautiful on the plate, and complements everything from roasted meats to hearty vegetarian mains.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Sweet Potatoes
You will need four medium-sized sweet potatoes for this recipe. Choose firm and unblemished ones to ensure they bake evenly. Sweet potatoes provide a naturally sweet flavor and creamy texture when baked.

Fresh Cranberries
Use one cup of fresh cranberries. These tart berries add a wonderful zing and vibrant color to the dish. If fresh ones are unavailable, you can substitute them with frozen cranberries.

Apples
Select two medium apples; Granny Smith or Honeycrisp varieties work best. Chop the apples into small pieces to mix well with the other ingredients. They contribute a juicy crunch that balances the sweetness of the potatoes.

Brown Sugar
Add 1/4 cup of brown sugar to elevate the sweetness of your mixture. The molasses content in brown sugar gives it a rich flavor that complements the other ingredients beautifully.

Cinnamon
Incorporate 1 teaspoon of ground cinnamon for warmth and spice. Cinnamon enhances the overall flavor profile while giving off an inviting aroma as it bakes.

Butter
Use two tablespoons of unsalted butter to enrich the filling’s creaminess. Butter adds depth to the flavors and helps bind all ingredients together during baking.

Salt
A pinch (about 1/4 teaspoon) of salt balances out the sweetness in this recipe. Salt is essential in enhancing flavors without overpowering them.

Directions

1. I start by preheating my oven to 400°F and lining a baking sheet with foil or parchment paper.
2. I wash and scrub the sweet potatoes, then pierce them a few times with a fork. I place them on the prepared baking sheet and bake for about 45–50 minutes, or until they’re tender when pierced with a knife.
3. While the sweet potatoes bake, I prepare the fruit mixture. In a small saucepan over medium heat, I melt the butter and add the chopped apples, cranberries, brown sugar, cinnamon, and a pinch of salt. I cook the mixture for about 8–10 minutes until the apples soften and the cranberries begin to burst, creating a jammy consistency. I then remove it from the heat and set it aside to cool slightly.
4. Once the sweet potatoes are done, I let them cool for a few minutes until they’re easy to handle. I carefully cut each one in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins to help them hold their shape.
5. In a bowl, I mash the scooped sweet potato flesh until smooth, then stir in the fruit mixture until everything is well combined.
6. I spoon the filling back into the sweet potato skins, piling it slightly higher for a generous look.
7. I return the filled halves to the baking sheet and bake for another 15–20 minutes until the tops are slightly caramelized and heated through.
8. I let them cool for a few minutes before serving warm.

Servings and Timing

This recipe makes 4 servings (1 sweet potato per person, split into halves). It takes about 15 minutes to prepare and 1 hour 10 minutes to cook, for a total of around 1 hour 25 minutes.

Variations

I sometimes add chopped pecans or walnuts to the filling for a little crunch. For extra sweetness, I drizzle a touch of maple syrup over the top before baking. When I want to make it dairy-free, I swap the butter for coconut oil, which gives the dish a light tropical note. I’ve also topped the baked potatoes with a sprinkle of granola or toasted oats for a dessert-style twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F oven for 10–15 minutes until hot. If I’m short on time, I microwave them for 1–2 minutes, though the oven keeps the texture better.

FAQs

Can I use canned sweet potatoes?

I prefer fresh ones for the best texture, but canned can work in a pinch — just make sure they’re well-drained and mashed before mixing.

Can I prepare these ahead of time?

Yes, I often assemble the filled sweet potatoes a day in advance and bake them the second time right before serving.

Can I use dried cranberries instead of fresh?

Yes, though I like to rehydrate them in a bit of hot water or orange juice first to soften them.

What type of apple works best?

I find Granny Smith and Honeycrisp are ideal since they hold their shape and offer a nice balance of tartness and sweetness.

Can I make this recipe vegan?

Yes, I replace the butter with vegan butter or coconut oil for a fully plant-based version.

How can I make the filling creamier?

I sometimes add a splash of cream, coconut milk, or even Greek yogurt for a softer, richer texture.

Can I use white sugar instead of brown sugar?

Yes, but I love the deeper caramel-like flavor brown sugar brings to the dish.

What can I serve these with?

I like serving them alongside roasted turkey, chicken, or a fall salad with nuts and goat cheese.

How do I keep the skins from tearing?

I handle the baked potatoes gently when scooping and use a spoon with a thin edge to avoid piercing the skins.

Can I freeze them?

Yes, I freeze the filled but unbaked halves individually, then bake them straight from frozen at 375°F for about 30–35 minutes.

Conclusion

These Cranberry Apple Twice-Baked Sweet Potatoes bring together everything I love about fall — sweet, tart, and warmly spiced flavors in one colorful, comforting dish. The creamy sweet potato filling mixed with juicy apples and tangy cranberries creates a perfect balance of texture and taste. Whether I’m making them for a holiday feast or a simple cozy dinner, they always impress with their flavor and festive look.

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