Cranberry Apple Twice Baked Sweet Potatoes: 7 Cozy & Delicious Wins

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If you’re anything like me, once fall rolls around, you’re itching for all things cozy, warm, and just a little sweet. And let me tell you, Cranberry Apple Twice Baked Sweet Potatoes check every single box. These beauties are not just side dishes—they’re showstoppers that belong at your holiday table, your weeknight dinner, and maybe even your midnight snack lineup (I won’t tell).

Between the naturally sweet base of roasted sweet potatoes and the tangy, slightly tart burst of cranberries and apples, this recipe is like autumn giving you a warm hug. Plus, it’s one of those feel-good dishes that looks fancy but requires hardly any effort. The dream, right?

Why You’ll Love These Cranberry Apple Twice Baked Sweet Potatoes

First off, these sweet potatoes are packed with flavor. We’re talking warm cinnamon, a dash of nutmeg, juicy apples, and tart cranberries—all cozying up in a golden sweet potato boat. It’s Thanksgiving meets easy weeknight dinner. And best of all? This is one of those recipes that practically cooks itself while you catch up on laundry (or that guilty-pleasure show).

This dish is:

Perfect for holidays and everyday meals alike
Sweet, savory, and full of texture
Vegetarian and naturally gluten-free
Ideal for meal prep or make-ahead dinners

Let’s dig in.

Ingredients You’ll Need

2 large sweet potatoes
1 cup fresh or frozen cranberries
1 juicy apple, diced (Honeycrisp is chef’s kiss)
2 tablespoons butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons maple syrup
Salt to taste

How to Make Cranberry Apple Twice Baked Sweet Potatoes

1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Grab a fork and give your sweet potatoes a few good pokes—this helps them bake evenly. Place them on a baking sheet and roast for about 45-50 minutes, or until they’re fork-tender and smelling amazing.

2. Cook the Cranberry Apple Filling
While the sweet potatoes are doing their thing, heat a skillet over medium heat. Melt your butter, then toss in the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook this mix for 5-7 minutes, stirring occasionally, until the fruit is soft and the cranberries start to pop.

Add the maple syrup and cook for another 2 minutes. Try not to eat it all straight from the pan (I know, it’s tough).

3. Prepare the Sweet Potatoes for Stuffing
Once your sweet potatoes have cooled slightly, slice them in half lengthwise. Gently scoop out most of the flesh, leaving just enough to help the skins keep their shape.

4. Mix and Stuff
Mash the sweet potato flesh in a bowl. Fold in about half of your cranberry apple mixture. Give it a taste—add a pinch more salt or a drizzle of maple syrup if you’re feeling it.

Spoon this mixture back into the sweet potato skins. Then top with the remaining cranberry apple filling for a pretty (and delicious) finish.

5. Bake Again
Pop your stuffed sweet potatoes back onto the baking sheet and bake for another 10-12 minutes, until everything is warm and cozy.

Tips to Make Them Even Better

Short on time? Microwave the sweet potatoes instead of baking—poke, wrap in a damp paper towel, and zap for 8-10 minutes.
Make ahead: You can prep these the night before and just do the second bake when you’re ready to serve.
Add crunch: Sprinkle some toasted pecans or walnuts on top for a little extra texture.

A Little Story from My Kitchen

I first made these Cranberry Apple Twice Baked Sweet Potatoes on a random Tuesday that felt like a Monday. I was tired, had a sink full of dishes, and absolutely no patience left in me. But I had sweet potatoes. And apples. And some leftover cranberries from a forgotten sauce attempt. By the time these came out of the oven, the mood in the kitchen had flipped completely—warm, cinnamon-spiced air does wonders, trust me.

Cranberry Apple Twice Baked Sweet Potatoes filled with diced apples, whole cranberries, and fresh herbs on a black serving plate. — Loaded with flavor and fall color, these Cranberry Apple Twice Baked Sweet Potatoes are a festive and wholesome addition to any cozy autumn meal.

FAQs About Cranberry Apple Twice Baked Sweet Potatoes

Can I substitute frozen cranberries for fresh ones?

Absolutely! Just toss them in frozen—no need to thaw.

What kind of apple works best?

Honeycrisp, Fuji, or Gala are great because they’re sweet but hold their shape. Avoid mushy ones like Red Delicious.

How do I store leftovers?

Wrap them up and pop them in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I make this dairy-free?

Yep! Just swap the butter for a plant-based version.

Sweet Potato Magic, One Bite at a Time

Cranberry Apple Twice Baked Sweet Potatoes are the ultimate fall comfort food—sweet, tangy, warm, and so easy to love. Whether you’re hosting a crowd or just feeding yourself (no shame), this recipe brings big flavor with minimal effort. Make them once, and I promise they’ll become part of your cozy weather rotation. Happy slow cooking!

More Cozy Fall Recipes You’ll Love

If you’re already craving more cozy, comforting flavors, here are a few must-tries to round out your fall table:

Savor the sweet and savory combo with our Caramel Apple Cheesecake Bars—they’re like dessert’s answer to today’s recipe.
Looking for a hearty one-pan dinner? This One-Pot Marry Me Beef is rich, creamy, and totally swoon-worthy.
For the perfect cozy bowl, this Crockpot Creamy Pumpkin Chili adds a savory twist to pumpkin season.
Don’t miss these Cranberry Turkey Stuffing Balls—they pair beautifully with the flavors in our sweet potatoes and make a great addition to any holiday spread.

Let your slow cooker do the work while you enjoy more fall-inspired goodness!