Sweet & Tangy Cranberry Apple Twice Baked Sweet Potatoes Recipe
Cranberry Apple Twice Baked Sweet Potatoes offer a delightful blend of creamy, sweet, and tangy flavors perfect for elevating any meal. This recipe features roasted sweet potato shells filled with a whipped sweet potato base enriched with brown sugar, butter, and warm spices, then folded with a vibrant cranberry and apple compote. Topped optionally with toasted pecans and baked until golden, they make a festive and elegant side dish that is both comforting and visually attractive.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sweet Potatoes
- 6 medium-sized sweet potatoes (about 2.5–3 pounds total)
- Olive oil, for rubbing
- ½ teaspoon salt, plus more for seasoning
Butter and Dairy
- 4 tablespoons unsalted butter, divided
- ½ cup heavy cream, plus more if needed
Sweetening and Spices
- ½ cup packed light brown sugar, divided
- 1 teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
Fruit and Nuts
- 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)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes under cold water and dry them thoroughly. Pierce each potato 6-8 times with a fork, rub lightly with olive oil, and sprinkle with salt. Place on a parchment-lined baking sheet and roast for 45-60 minutes until tender. Cool for 15-20 minutes.
- Make Cranberry Apple Filling: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add diced apples and sauté for 3-5 minutes until tender-crisp. Add cranberries, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Cook for 7-10 minutes until cranberries burst and mixture thickens. Set aside to cool slightly.
- Prepare Sweet Potato Base: Slice cooled sweet potatoes in half lengthwise and scoop out flesh into a bowl, leaving ¼-inch shells intact. Mash flesh smooth. Add remaining 3 tablespoons butter, ½ cup heavy cream, remaining ¼ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon salt, and vanilla extract. Whip mixture until light and fluffy. Gently fold in ¾ of the cranberry apple filling, reserving the rest for topping.
- Assemble and Bake: Return potato shells onto the baking sheet. Fill each generously with the sweet potato mixture, mounding the top. Spoon reserved cranberry apple filling on top of each, then sprinkle with optional pecans. Bake at 400°F (200°C) for 15-20 minutes until heated through and golden brown. Let rest 5 minutes before serving.
- Garnish and Serve: Optionally garnish with fresh parsley or a sprinkle of cinnamon. These can be prepared ahead by assembling and refrigerating (covered) for up to 2 days before the final bake. Reheat leftovers as needed.
Notes
- Use sweet potatoes of uniform size for even roasting.
- Do not over-sauté apples; they should be tender but retain shape.
- Reserve some cranberry apple filling for topping to add bursts of flavor.
- Optional pecans enhance texture and add a nutty flavor.
- Can be made ahead and refrigerated up to 2 days before baking.
- Leftovers keep 3-4 days refrigerated; reheat in oven or microwave.
- For extra flavor, consider adding ground ginger, cardamom, or orange zest.
- Try topping with crumbled goat cheese or sharp cheddar for a sweet-savory twist.
Keywords: twice baked sweet potatoes, cranberry apple sweet potatoes, holiday side dish, roasted sweet potatoes, festive side recipe
