Cranberry Apple Twice-Baked Sweet Potatoes Recipe
This cozy fall recipe features Cranberry Apple Twice-Baked Sweet Potatoes, combining the natural sweetness of sweet potatoes with juicy apples, tart dried cranberries, warm spices, and crunchy pecans. Perfect as a comforting side dish or a vegetarian main, these twice-baked sweet potatoes deliver a festive flavor ideal for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 2 medium apples, peeled, cored, diced into 2.5 cm cubes
- 120 milliliters dried cranberries
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 3 tablespoons coconut sugar or brown sugar
- 60 milliliters chopped pecans
Instructions
- Prepare the sweet potatoes: Preheat the oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork several times, then bake them whole on a baking sheet for about 45-50 minutes, or until tender when pierced with a fork.
- Scoop out sweet potato flesh: Remove the sweet potatoes from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin shell to hold the mixture.
- Mix the filling: Add the unsalted butter, diced apples, dried cranberries, ground cinnamon, ground nutmeg, and coconut or brown sugar to the sweet potato flesh. Stir well to combine the ingredients evenly.
- Stuff the sweet potato shells: Spoon the sweet potato and fruit mixture back into the shells, distributing it evenly. Sprinkle the chopped pecans over the top of each filled sweet potato half.
- Twice-bake the sweet potatoes: Return the stuffed sweet potatoes to the oven and bake at 375°F (190°C) for an additional 15-20 minutes, or until the topping is warmed through and slightly golden.
- Serve warm: Remove from the oven and let cool for a few minutes before serving as a delicious fall side or vegetarian main dish.
Notes
- You can substitute pecans with walnuts or almonds for different nutty flavors.
- For a vegan version, replace butter with a plant-based alternative.
- Adjust the amount of coconut or brown sugar depending on the sweetness of your apples and personal preference.
- Make sure not to scoop out too much flesh so the shells hold their shape during the second bake.
- These sweet potatoes can be prepared a day ahead and reheated before serving.
