Description
These Cranberry Apple Twice Baked Sweet Potatoes are a cozy, sweet-savory side dish that brings all the fall flavors to your table. Loaded with juicy apples, tart cranberries, warm spices, and a hint of maple, they’re perfect for Thanksgiving, Christmas, or any chilly night in.
Ingredients
2 large sweet potatoes
1 cup fresh or frozen cranberries
1 juicy apple, diced (like Honeycrisp or Fuji)
2 tablespoons butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons maple syrup
Salt to taste
Instructions
Preheat your oven to 400°F (200°C).
Pierce sweet potatoes with a fork and place them on a baking sheet. Bake for 45–50 minutes, or until soft.
Let them cool slightly, then slice in half lengthwise.
While potatoes bake, heat a skillet over medium heat.
Melt butter, then add diced apple, cranberries, cinnamon, nutmeg, and a pinch of salt.
Cook for 5–7 minutes, stirring occasionally, until apples are tender and cranberries begin to pop.
Stir in maple syrup and cook for 2 more minutes.
Scoop out most of the sweet potato flesh, leaving a border.
Mash the flesh in a bowl and mix in half the cranberry-apple mixture.
Spoon mixture back into the potato skins.
Top with remaining cranberry-apple filling.
Return to oven and bake for 10–12 minutes, until heated through.
Serve warm and enjoy!
Notes
Swap butter for vegan butter to make it dairy-free.
Add chopped toasted pecans or walnuts for extra crunch.
Great as a holiday side or a cozy vegetarian main dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: side dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 10 mg