Hey y'all! If you're looking for a festive, crowd-pleasing side that brings a burst of sweet, tart, and cozy flavors to the table, these Cranberry Apple Twice-Baked Sweet Potatoes are about to become your new go-to. Creamy, fluffy sweet potatoes get a gorgeous upgrade with juicy apples, tangy cranberries, and warm spices—making them perfect for weeknight dinners, Thanksgiving, or any holiday feast. Ready to bake up some sweet, soul-warming goodness? Let's get cooking!
Why You'll Love This Cranberry Apple Twice-Baked Sweet Potatoes Recipe
- Perfect blend of sweet, tart, and earthy flavors in every bite.
- Ultra-creamy texture that pairs beautifully with crisp apple chunks and dried cranberries.
- Ideal make-ahead side dish for weeknights, Thanksgiving, or any special gathering.
- Naturally gluten-free and easy to customize for dietary needs.
- Tastes just as good reheated, making leftovers something to look forward to.
Ingredients for Cranberry Apple Twice-Baked Sweet Potatoes
- 4 medium sweet potatoes (about 2.5 lbs)
- 2 tablespoons unsalted butter, softened
- ⅓ cup plain Greek yogurt or sour cream
- 1 medium apple (Honeycrisp or Granny Smith), diced small
- ½ cup dried cranberries
- 2 tablespoons honey or maple syrup
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped pecans or walnuts (optional, for topping)
How to Make Cranberry Apple Twice-Baked Sweet Potatoes
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes thoroughly and pat dry.
- Prick each sweet potato a few times with a fork, then place them directly on the oven rack. Bake for 50-60 minutes, or until very tender when pierced with a fork.
Step 2: Prepare the Filling
- Once baked, carefully let the sweet potatoes cool for 10 minutes. Slice each one in half lengthwise and gently scoop out most of the flesh, leaving a thin border inside the skins to help them hold their shape.
- Transfer the scooped flesh to a large bowl. Mash with butter, Greek yogurt, honey, cinnamon, nutmeg, salt, and pepper until smooth but slightly chunky.
- Fold in diced apples and dried cranberries until evenly distributed.
Step 3: Stuff and Bake Again
- Arrange the potato skins on a parchment-lined baking sheet. Spoon the filling back into each skin, mounding it nicely.
- Sprinkle with chopped pecans or walnuts for extra crunch, if using.
- Bake at 400°F (200°C) for another 15-18 minutes, or until golden and heated through.
Notes for Perfect Cranberry Apple Twice-Baked Sweet Potatoes
- For the creamiest texture, don’t over-mash—leave a few small sweet potato chunks for bite.
- Switch up your apples: crisp varieties like Honeycrisp, Fuji, or Granny Smith all work great (see more apple varieties).
- Warm the Greek yogurt or sour cream to room temperature for easier mixing and ultra-smooth results.
Variations on Cranberry Apple Twice-Baked Sweet Potatoes
- Vegan Version: Swap butter for coconut oil and use non-dairy yogurt.
- Savory Twist: Add crumbled blue cheese or goat cheese to the filling.
- Nut-Free: Top with toasted pumpkin seeds or omit nuts altogether.
Equipment Needed
- Baking sheet
- Sharp knife and spoon
- Mixing bowl
- Potato masher or fork
- Parchment paper (optional, for easy cleanup)
Storage Instructions for Cranberry Apple Twice-Baked Sweet Potatoes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, bake at 350°F (177°C) for 12-15 minutes, or microwave until warmed through.
- Not freezer-friendly, as the apples and texture become watery when thawed.
What to Serve with Cranberry Apple Twice-Baked Sweet Potatoes
- Pair with roasted turkey, grilled chicken, pork tenderloin, or a grain salad for a balanced meal.
- They shine as a colorful addition to holiday potlucks or Friendsgiving tables.
- Excellent with a fresh green salad or sautéed greens for extra veggies.
Pro Tips for the Best Cranberry Apple Twice-Baked Sweet Potatoes
- Microwave the sweet potatoes for 5 minutes before baking to cut down on oven time (baking tips here).
- Chop apples finely so they soften nicely in the second bake.
- Brush the sweet potato skins with a little olive oil for extra crispiness.
FAQ: Cranberry Apple Twice-Baked Sweet Potatoes
- Can I make Cranberry Apple Twice-Baked Sweet Potatoes ahead of time?
- Absolutely! Prep and stuff the potatoes up to 24 hours ahead, then bake the second time just before serving.
- How do I make these dairy-free?
- Use a non-dairy butter and plant-based yogurt (like coconut or almond milk yogurt) to keep them creamy and dairy-free.
- Can I use fresh cranberries instead of dried?
- Yes, but chop them finely, and you may want to add extra honey or maple syrup to offset the tartness. Find more about cranberry prep here.
Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes
Serves: 4 (as a main) or 8 (as a side)
Ingredients
- 4 medium sweet potatoes
- 1 medium apple, peeled and diced
- ½ cup dried cranberries
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons chopped pecans (optional)
Instructions
-
1Preheat the oven to 400°F (200°C). Scrub sweet potatoes and pierce each several times with a fork. Place on a baking sheet and roast for 50-60 minutes, until tender.
-
2While the sweet potatoes bake, combine diced apple, dried cranberries, brown sugar, cinnamon, and melted butter in a medium bowl. Mix until evenly coated.
-
3Remove sweet potatoes from the oven and let cool slightly. Slice each potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin shell.
-
4Mash the sweet potato flesh with salt, then fold in the apple and cranberry mixture. Stir until well combined.
-
5Spoon the filling back into the sweet potato shells. Sprinkle with chopped pecans if using. Return to the oven and bake for an additional 15 minutes, until heated through and lightly golden on top.
-
6Serve warm, garnished with additional cranberries or pecans if desired.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
240cal
Protein:
3 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
45 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!