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Cranberry Apple Twice-Baked Sweet Potatoes

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Twice-baked sweet potatoes filled with a warm, buttery blend of tart cranberries, sweet apples, brown sugar, and cinnamon — a festive and comforting side dish perfect for fall gatherings and holiday meals.

Ingredients

4 medium sweet potatoes

1 cup fresh cranberries (or frozen)

2 medium apples, chopped (Granny Smith or Honeycrisp)

1/4 cup brown sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter

1/4 teaspoon salt

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
  2. Wash and scrub the sweet potatoes, then pierce them a few times with a fork. Bake for 45–50 minutes until tender.
  3. Meanwhile, melt the butter in a saucepan over medium heat. Add chopped apples, cranberries, brown sugar, cinnamon, and salt. Cook for 8–10 minutes until the apples soften and the cranberries burst. Set aside to cool slightly.
  4. Once the sweet potatoes are baked, let them cool for a few minutes. Slice each in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skins.
  5. Mash the scooped sweet potato flesh in a bowl until smooth. Stir in the cranberry-apple mixture until well combined.
  6. Spoon the filling back into the sweet potato skins, mounding it slightly.
  7. Return the filled halves to the baking sheet and bake for 15–20 minutes until heated through and lightly caramelized on top.
  8. Cool slightly and serve warm.

Notes

Add chopped pecans or walnuts for crunch.

Drizzle maple syrup over the top for extra sweetness.

Swap butter for coconut oil to make it vegan.

Top with granola or toasted oats for a dessert-style version.

Freeze filled halves unbaked and cook straight from frozen.

Nutrition

Find it online: https://justsosavory.com/cranberry-apple-twice-baked-sweet-potatoes/