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Cranberry Apple Twice Baked Sweet Potatoes Recipe

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★★★★★

5 from 91 reviews

These Cranberry Apple Twice Baked Sweet Potatoes transform simple ingredients into an elegant and flavorful side dish. Roasted sweet potatoes are filled with a caramelized apple and tart cranberry mixture, enhanced with warm spices and toasted pecans, then baked again to meld flavors. Perfect for holiday meals or festive family dinners, this recipe balances creamy sweetness and vibrant tartness with a satisfying texture contrast.

Ingredients

Scale

Sweet Potato Base:

  • 6 medium sweet potatoes, uniform size
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Apple Cranberry Filling:

  • 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 Enhancements:

  • 2 tablespoons maple syrup
  • 1/4 cup sliced almonds
  • Fresh thyme leaves for garnish
  • Flaky sea salt for finishing

Instructions

  1. Prepare and Roast the Sweet Potatoes: Preheat oven to 425°F and line a baking sheet with parchment paper. Scrub and dry sweet potatoes thoroughly. Pierce each several times with a fork to vent steam. Choose uniform sizes for even cooking.
  2. Season and Begin Roasting: Rub sweet potatoes with olive oil and season with salt and pepper. Place on baking sheet spaced two inches apart. Roast for 40-45 minutes until tender when pierced with a knife. Avoid opening oven during roasting for best caramelization.
  3. Prepare the Apple Cranberry Filling: Melt butter in a large skillet over medium-high heat. Add diced apples and cook without stirring for 2-3 minutes to allow caramelization. Use uniform half-inch pieces for even cooking.
  4. Add Cranberries and Seasonings: Stir apples and add cranberries, brown sugar, cinnamon, nutmeg, and salt. Cook 5-7 minutes stirring occasionally until cranberries soften and pop. Add toasted pecans in the last minute to release their oils.
  5. Split and Fluff the Sweet Potatoes: Remove sweet potatoes from oven and let cool 5 minutes. Cut lengthwise down center and gently fluff inside flesh with a fork. Press ends inward to open wider for filling.
  6. Fill and Bake Again: Generously fill each sweet potato with the apple cranberry mixture, mounding high. Return to oven for 10 additional minutes to meld flavors and warm through, watching carefully to avoid burning the sugar.
  7. Garnish and Serve: Remove from oven and let rest 2-3 minutes. Garnish with toasted pecans, fresh thyme leaves, and a sprinkle of flaky sea salt. Drizzle with maple syrup just before serving. Serve warm for best flavor and texture.

Notes

  • Choose firm apples like Granny Smith to maintain texture and balance sweetness.
  • Toast pecans prior to adding to intensify flavor and add crunch.
  • Use fresh cranberries in season for best tartness and appearance.
  • Can be prepared ahead by roasting potatoes and making filling separately; assemble and reheat before serving.
  • For vegan adaptation, substitute butter with coconut oil and brown sugar with maple syrup.
  • Avoid opening oven during roasting to maintain temperature and caramelization.
  • Reheat leftovers gently in a 350°F oven to preserve texture, avoid microwave reheating.

Keywords: twice baked sweet potatoes, cranberry apple sweet potatoes, holiday side dish, caramelized apple, roasted sweet potatoes, pecans, fall recipe

Find it online: https://deliciousdishspot.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/