Introduction

Cranberry Apple Twice Baked Sweet Potatoes are a delightful blend of creamy, sweet, and tangy flavors wrapped in tender roasted sweet potato shells. This dish transforms a holiday favorite into an elegant side that’s perfect year-round. The combination of tart cranberries and crisp apples with warm spices makes it truly unforgettable.

Two roasted sweet potato halves serve as the base, their orange flesh soft and slightly mashed, with skin still intact, both placed on a white marbled surface. The top layer contains chunks of roasted sweet potato with a golden-brown edge, mixed with dark red cranberries and small walnut pieces scattered evenly. Small white diced bits, possibly onions or garlic, are spread lightly throughout the topping. Fresh green rosemary sprigs lay around the sweet potatoes, and some whole cranberries rest on the surface nearby, adding a pop of color. The image is close-up with warm light highlighting the textures and colors, photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium sweet potatoes (about 2.5-3 pounds), uniform in size
4 tablespoons unsalted butter, divided
½ cup heavy cream, plus more if needed
½ cup packed light brown sugar, divided
1 teaspoon ground cinnamon, divided
¼ teaspoon ground nutmeg
½ teaspoon salt, plus more for seasoning
¼ teaspoon vanilla extract
1 medium Fuji or Honeycrisp apple, peeled, cored, and diced into ¼-inch pieces
1 cup fresh or frozen cranberries (no need to thaw if frozen)
¼ cup chopped pecans, optional, for topping
Olive oil, for rubbing

Instructions

Step 1: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes under cold water, then dry thoroughly. Pierce each sweet potato 6-8 times with a fork. Rub lightly with olive oil and sprinkle with salt. Arrange on a parchment-lined baking sheet and roast for 45-60 minutes until tender. Let cool for 15-20 minutes until warm enough to handle.
Step 2: While the potatoes roast, melt 1 tablespoon butter in a medium saucepan over medium heat. Add the diced apple and sauté for 3-5 minutes until just tender but still crisp. Stir in cranberries, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Cook for 7-10 minutes until cranberries burst and mixture thickens. Remove from heat and let cool slightly.
Step 3: Slice the cooled sweet potatoes in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a sturdy ¼-inch shell. Mash the flesh until smooth. Add the remaining 3 tablespoons butter, ½ cup heavy cream, remaining ¼ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon salt, and vanilla extract. Whip or mash together until light and fluffy. Fold in ¾ of the cranberry apple filling gently, reserving the rest for topping.
Step 4: Return the sweet potato shells to the baking sheet. Spoon the creamy filling back into each shell, mounding it high. Top each with the reserved cranberry apple filling and sprinkle with chopped pecans if using. Bake at 400°F (200°C) for 15-20 minutes until heated through and tops are golden. Let rest for 5 minutes before serving.
Step 5: Garnish optionally with fresh parsley or a light dusting of cinnamon. Serve warm and enjoy this flavorful, comforting side dish.

Tips & Variations

For a nutty crunch, fold toasted pecans into the filling or sprinkle on top before baking.
Add a pinch of ground ginger or cardamom with the cinnamon for extra warmth and complexity.
A light grating of fresh orange zest over the top brightens the flavors beautifully.
Try a sprinkle of crumbled goat cheese or sharp cheddar near the end of baking for a sweet-savory twist.
This dish can be assembled ahead of time and refrigerated, then baked just before serving for convenience.

Storage

Store leftover twice baked sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through, or microwave if short on time (though the tops won’t be as crisp). A toaster oven works well for reheating and restoring some crunch to the topping.

How to Serve

Two halves of a roasted sweet potato rest on a black tray, each filled with a colorful mix of small orange sweet potato cubes, shiny dark red cranberries, light beige chopped nuts, and finely diced pale onions. The orange flesh of the sweet potato forms the base layer inside the reddish-brown skin shell, topped with a textured mix that adds depth and color contrast. Fresh green rosemary sprigs lay near the potatoes, adding a natural touch. The background is softly blurred with warm tones, and some whole cranberries and a few grains of salt are scattered around the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for the filling?

Yes, Fuji or Honeycrisp apples are ideal for their sweetness and texture, but you can substitute with other firm apples like Gala or Pink Lady. Avoid very soft varieties that may become mushy.

Can this recipe be made gluten-free?

Absolutely. This dish contains no gluten ingredients as written, so it’s naturally gluten-free. Just ensure any additional toppings or ingredients you use are also gluten-free.