Introduction

These cranberry apple twice baked sweet potatoes are a delightful blend of sweet, tart, and nutty flavors. The tender sweet potatoes provide a creamy base for a luscious filling of caramelized apples, fresh cranberries, and toasted pecans. Perfect as a festive side or a comforting everyday dish.

The dish shows two sweet potato halves placed on a dark slate surface, each filled with a smooth, bright orange mashed sweet potato base. On top of the mash, there is a layer of roasted, golden brown diced sweet potatoes mixed with small green herb bits and black pepper specks, giving a textured look. Covering this layer is a generous topping of deep red dried cranberries, creating a shiny, slightly wrinkled contrast. Each potato half is garnished with fresh green herb sprigs, adding a fresh touch. The skin of the sweet potatoes is rough and brown, contrasting with the colorful filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium sweet potatoes, uniform size
2 tablespoons olive oil
Salt and black pepper to taste
3 tablespoons unsalted butter
2 large apples, peeled and diced (Granny Smith or Honeycrisp)
1 cup fresh cranberries
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup pecans, chopped and toasted
Optional: 2 tablespoons maple syrup
Optional: 1/4 cup sliced almonds
Optional: Fresh thyme leaves for garnish
Optional: Flaky sea salt for finishing

Instructions

Step 1: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Scrub and dry the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape during cooking.
Step 2: Rub each sweet potato with olive oil and season generously with salt. Arrange them on the baking sheet with at least two inches between each. Roast for 40-45 minutes, or until tender when pierced with a knife.
Step 3: While the sweet potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples in a single layer and cook without stirring for 2-3 minutes to caramelize.
Step 4: Stir the apples then add cranberries, brown sugar, cinnamon, nutmeg, and salt. Cook for 5-7 minutes, stirring occasionally, until the cranberries soften slightly and beginning to pop. Add chopped toasted pecans during the last minute of cooking.
Step 5: Remove the sweet potatoes from the oven and let cool for 5 minutes. Cut each in half lengthwise and gently fluff the interior with a fork. Press the ends toward the center to open them up.
Step 6: Fill each sweet potato half generously with the apple cranberry filling. Return to the oven and bake for an additional 10 minutes to meld flavors and warm through.
Step 7: Remove from oven and let rest for 2-3 minutes. Garnish with additional toasted pecans, fresh thyme, flaky sea salt, and drizzle with maple syrup if desired. Serve warm.

Tips & Variations

Use firm apple varieties like Granny Smith for best texture and balanced tartness.
Toast pecans before adding to enhance their nutty flavor and crunch.
Substitute coconut oil for butter and use maple syrup instead of brown sugar for a vegan version.
Add crumbled bacon to the filling for a smoky, savory contrast.
Try different nuts like walnuts or almonds to vary texture and flavor.
Include warming spices such as ginger or cardamom for added complexity.

Storage

Allow the twice baked sweet potatoes to cool completely before storing. Keep in airtight containers in the refrigerator for up to four days. Reheat gently in a 350°F oven to preserve texture; microwaving can make them rubbery. You can freeze unfilled roasted sweet potatoes for up to three months and prepare the filling fresh when ready to serve.

How to Serve

This image shows a baked sweet potato cut in half, filled with bright orange mashed sweet potato as the base layer, packed inside its brown skin shell. On top of this is a layer of diced orange and light brown cooked vegetables mixed with small green herb pieces, and sprinkled with black pepper. The topmost layer consists of dark red dried cranberries and small green rosemary leaves, with a fresh green rosemary sprig placed in the center. The dish is presented on a black slate surface, contrasting with the richly colored filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can roast the sweet potatoes and prepare the filling ahead. Store them separately and assemble just before the final baking to reduce day-of prep.

What if I don’t have fresh cranberries?

Fresh cranberries are best for flavor and texture, but you can substitute dried cranberries. Add them towards the end of cooking to soften slightly without bursting.