Go Back
Cranberry apple twice-baked sweet potatoes served in a cozy fall setting.

Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!

These delightful twice-baked sweet potatoes are filled with a festive blend of cranberries and apples, making them the perfect comforting side dish for any fall gathering. A sweet and savory treat that's easy to prepare and guaranteed to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 potatoes
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes
  • 2 tbsp olive oil
  • Salt and pepper to taste
For the Filling
  • 1/2 cup dried cranberries
  • 1 small apple finely diced
  • 1/4 cup brown sugar
  • 2 tbsp butter melted
  • 1/4 cup milk or cream
  • 1/2 tsp cinnamon
  • Pinch nutmeg
  • 1/4 tsp vanilla extract
For Topping (Optional)
  • 2 tbsp chopped pecans
  • 1 tbsp maple syrup for drizzle

Equipment

  • Baking sheet
  • Fork
  • Mixing bowls
  • Potato masher
  • Spoon

Method
 

Baking the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, and season with salt and pepper.
  2. Bake for 45-50 minutes until tender. Let cool, then slice each potato lengthwise and scoop out the flesh, leaving a thin shell.
Preparing the Filling
  1. Mash the scooped-out sweet potato flesh in a bowl, then add cranberries, diced apple, brown sugar, melted butter, milk, cinnamon, nutmeg, and vanilla extract.
  2. Mix well until combined and creamy, adjusting seasoning as needed.
Final Bake
  1. Spoon the sweet potato mixture back into the potato skins, mounding it slightly.
  2. Place stuffed potatoes on a baking sheet and bake for 10-15 minutes until heated through and lightly golden. Garnish with pecans and maple syrup before serving warm.

Notes

For an extra touch, toast the pecans before sprinkling them on top. You can also add a pinch of ginger or allspice to the filling for more festive flavor.