Cranberry Apple Twice-Baked Sweet Potatoes are a festive, flavorful side dish that brings sweetness, tartness, and warmth to the holiday table. The sweet potatoes are baked until tender, then mashed and mixed with sautéed apples, tart cranberries, and cozy spices before being baked again for a golden, delicious finish. I love how this dish blends classic fall flavors into one hearty and beautiful presentation.

Why You’ll Love This Recipe

I love this recipe because it transforms ordinary sweet potatoes into something elegant and seasonal. The combination of creamy sweet potato with juicy apples and cranberries is both refreshing and comforting. It’s a versatile side that works for Thanksgiving, Christmas, or even a cozy weeknight dinner. Plus, I can prepare it ahead of time and just bake before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medium sweet potatoes

• Fresh cranberries (or dried cranberries)

• Apple (chopped, such as Honeycrisp or Granny Smith)

• Unsalted butter

• Brown sugar or maple syrup

• Ground cinnamon

• Ground nutmeg

• Salt

• Optional toppings: chopped pecans or walnuts, dried cranberries, extra maple drizzle

Directions

1. I preheat the oven to 400°F (200°C) and scrub the sweet potatoes clean.

2. I pierce each sweet potato a few times with a fork and bake for 45–55 minutes, until fork tender.

3. While the potatoes bake, I sauté the chopped apple and cranberries in butter with a pinch of cinnamon and nutmeg until softened and fragrant.

4. Once the potatoes are cool enough to handle, I slice them in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin shell behind.

5. I mash the sweet potato flesh with brown sugar or maple syrup, salt, and the apple-cranberry mixture until creamy and well combined.

6. I spoon the mixture back into the sweet potato shells, mounding it slightly.

7. I return the stuffed potatoes to the oven and bake for another 15–20 minutes, until heated through and lightly golden on top.

8. For garnish, I sprinkle with pecans or a drizzle of maple syrup before serving.

Servings and timing

This recipe makes 4 servings (one half per person, depending on potato size).
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Total time: About 1 hour 25 minutes

Variations

• I sometimes add a splash of orange juice or zest to the filling for extra brightness.

• A handful of mini marshmallows on top before the second bake makes it taste like a sweet potato casserole in a skin.

• For a savory twist, I cut back the sugar and add fresh thyme or rosemary.

• Using dried cranberries instead of fresh gives a sweeter, chewier texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F (175°C) oven for 15–20 minutes until heated through. I avoid the microwave when possible, since it can make the skins rubbery.

FAQs

Can I make these ahead of time?

Yes, I prepare the sweet potatoes up to the point of the second bake, then refrigerate them. Right before serving, I bake until hot.

Do I have to use fresh cranberries?

No, I can use dried cranberries instead. If I do, I usually reduce the sugar a bit since dried cranberries are sweeter.

What’s the best apple to use?

I like using Honeycrisp for sweetness or Granny Smith for tartness, but any firm apple works well.

Can I freeze these?

Yes, I wrap them tightly after the first bake (before the second baking step) and freeze for up to 2 months. I thaw in the fridge and bake until hot.

Are these more sweet or savory?

They lean sweet because of the apples, cranberries, and maple syrup, but I can easily adjust the seasonings to make them more savory.

Conclusion

Cranberry Apple Twice-Baked Sweet Potatoes are a colorful, flavorful, and festive side dish that I love serving during the holiday season. They combine creamy sweet potatoes with the tartness of cranberries and the freshness of apples for a dish that feels special but is simple to make. Whether I serve them for Thanksgiving or as a cozy winter side, they always bring warmth and cheer to the table.

Cranberry Apple Twice-Baked Sweet Potatoes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evee
• Total Time: Approx. 1 hour 10 minutes
• Yield: 4 halves (adjust with more potatoes)
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Cranberry Apple Twice‑Baked Sweet Potatoes are sweet potatoes roasted, then stuffed with a spiced mixture of apples and cranberries and baked again until warm and golden.

---

Ingredients

2 medium sweet potatoes (or more, depending on servings)

2 tablespoons butter

2 medium apples, peeled, cored, and diced

½ cup dried cranberries

3 tablespoons coconut sugar or brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup chopped pecans (optional)

Salt, to taste

Optional: a splash of orange juice or zest for brightness

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425 °F (220 °C). Scrub sweet potatoes and pierce a few times with a fork.
2. Place the sweet potatoes on a baking sheet and roast for 40–45 minutes, or until very tender. :contentReference[oaicite:1]{index=1}
3. While potatoes roast, melt the butter in a skillet over medium heat. Add diced apples, dried cranberries, sugar, cinnamon, nutmeg, and a pinch of salt. Sauté until apples soften, stirring occasionally. Add pecans if using. :contentReference[oaicite:2]{index=2}
4. Once the sweet potatoes are done and cool enough to handle, slice them lengthwise and scoop out the flesh into a bowl, leaving a thin shell of potato to keep structure.
5. Mix the scooped sweet potato flesh with the apple‑cranberry mixture and adjust seasoning (salt, more sugar, or a bit of zest/juice if desired).
6. Spoon the mixture back into the potato shells, mounding slightly.
7. Return the filled sweet potatoes to the oven for another 10 minutes, until warmed through and slightly browned. :contentReference[oaicite:3]{index=3}
8. Serve hot, garnished with extra pecans or a drizzle of maple syrup if desired.

Notes

You can prep the filling ahead and stuff just before the second bake.

If using fresh cranberries, increase sugar slightly to balance tartness.

Add orange zest or juice to the apple‑cranberry mix for more brightness.

For a more savory twist, reduce sugar and add herbs like thyme or rosemary.

Leftovers reheat well in the oven at 350 °F until warmed through (15–20 minutes).

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes + 10 minutes
• Category: Side Dish
• Method: Roasting / Stuffed / Twice‑baked
• Cuisine: American / Holiday

Nutrition

• Serving Size: 1 stuffed half
• Calories: ~280–320 kcal (estimate)
• Sugar: ~12–15 g
• Sodium: moderate (depends on butter and added salt)
• Fat: ~8–10 g (with butter and nuts)
• Saturated Fat: ~3–4 g
• Unsaturated Fat: remainder
• Trans Fat: 0 g
• Carbohydrates: ~45 g
• Fiber: ~5 g
• Protein: ~4 g
• Cholesterol: ~20 mg (from butter, if using)