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

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Instructions

Preheat oven to 425 °F (220 °C). Scrub sweet potatoes and pierce a few times with a fork.
Place the sweet potatoes on a baking sheet and roast for 40–45 minutes, or until very tender. :contentReference[oaicite:1]{index=1}
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}
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.
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).
Spoon the mixture back into the potato shells, mounding slightly.
Return the filled sweet potatoes to the oven for another 10 minutes, until warmed through and slightly browned. :contentReference[oaicite:3]{index=3}
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)