Pin Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
This recipe has become a favorite for seasonal gatherings and always impresses guests with its balance of flavors.
Ingredients
- Sweet Potatoes: 4 large sweet potatoes
- Filling: 1 medium apple (Honeycrisp or Granny Smith), peeled and diced, 1/2 cup fresh or frozen cranberries, 2 tbsp butter, 2 tbsp maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Salt, to taste
- Optional Topping: 1/3 cup chopped pecans, Additional maple syrup, for drizzling
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, prick all over with a fork, and place on a baking sheet. Bake for 45–50 minutes, or until fork-tender.
- Step 2:
- Meanwhile, in a medium skillet over medium heat, melt the butter. Add diced apple and cranberries. Sprinkle in cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4–6 minutes, until apples are softened and cranberries begin to burst. Remove from heat.
- Step 3:
- Once sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border inside the skins for structure.
- Step 4:
- In a bowl, mash the sweet potato flesh. Add the apple-cranberry mixture and maple syrup. Stir gently until just combined—do not over-mash some texture is ideal.
- Step 5:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired, and drizzle with a little extra maple syrup.
- Step 6:
- Return the filled potatoes to the oven and bake for 10–12 minutes, until heated through and tops are golden. Serve warm.
Pin This dish always brings smiles to family dinners, especially when the warm flavors fill the home during fall evenings.
Required Tools
Baking sheet, Skillet, Mixing bowl, Potato masher or fork, Spoon
Allergen Information
Contains dairy (butter) and tree nuts (pecans optional). For dairy-free or vegan use plant-based butter. For nut-free omit pecans. Always double-check ingredient labels for allergens.
Nutritional Information
Calories 240, Total Fat 5 g, Carbohydrates 45 g, Protein 2 g per serving
Pin These twice-baked sweet potatoes bring a festive and comforting touch to any meal. Enjoy them warm with your favorite holiday dishes.
Recipe Q&A
- → What type of apples work best for the filling?
Firm and tart apples like Honeycrisp or Granny Smith are ideal as they hold their shape and complement the tartness of cranberries.
- → Can I make this dish ahead of time?
Yes, prepare up to stuffing the potatoes, refrigerate, and bake just before serving to save time.
- → How do I make a nut-free version?
Simply omit the chopped pecans used for topping while maintaining the other ingredients.
- → What is the best way to reheat leftovers?
Reheat gently in the oven at 350°F until warm and the topping is slightly toasted.
- → Can I substitute butter for a dairy-free option?
Plant-based butter or margarine works well to keep the flavors rich without dairy.