Cranberry Apple Twice-Baked Sweet Potatoes
Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet and tangy flavors wrapped up in soft, fluffy potatoes. The combination of tart cranberries and crisp apples brings a…
Tip: save now, cook later.Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet and tangy flavors wrapped up in soft, fluffy potatoes. The combination of tart cranberries and crisp apples brings a fresh twist to the comforting, naturally sweet base of the sweet potatoes. You get that lovely contrast between the warm, creamy inside and the slightly crisp skin, making every bite a little celebration of texture and taste.
I love making this dish when I want something cozy but a bit different from the usual baked sweet potato. The cranberries add a pop of brightness that wakes up your taste buds, and the apples give a nice, subtle crunch. What’s fun is how simple the ingredients come together so easily in the oven, turning into a dish that feels special without a lot of fuss.
When I serve these twice-baked sweet potatoes, I usually pair them with a simple green salad or some roasted chicken for a balanced meal. They’re also fantastic for potlucks or holiday dinners when you want to impress without standing in the kitchen all day. Trust me, everyone always ends up asking for the recipe when I bring these along!
Key Ingredients & Substitutions
Sweet Potatoes: These are the base of the dish. Choose medium-sized ones for even baking. If you can’t find sweet potatoes, you might try butternut squash, but the flavor will differ.
Apples: Granny Smiths add a nice tartness and hold their shape well. Honeycrisp or Fuji are great sweeter options. If no fresh apple is on hand, frozen diced apples can work.
Dried Cranberries: They bring a bright, tart bite. You can swap these with dried cherries or raisins for a different fruity note.
Nuts: Pecans or walnuts are optional for crunch and richness. For nut allergies, try toasted seeds like pumpkin or sunflower seeds.
Butter and Sweeteners: Butter adds creaminess, but you can use olive oil or coconut oil for a dairy-free version. Brown sugar can be swapped for maple syrup or honey.
How Do You Make Twice-Baked Sweet Potatoes Soft Inside but Crispy Outside?
Twice-baking is all about texture. First, bake the sweet potatoes whole until very tender. This softens the inside so you can scoop it out easily.
- After scooping, mix the flesh gently with your ingredients but keep some texture with the apples and cranberries.
- Return the mixture to the skins, leaving a little potato around the edge to keep the shape stable.
- Adding a breadcrumb topping helps create that crisp, golden finish on the second bake.
- Bake again just until heated through and the top browns, about 15-20 minutes; this keeps the filling moist inside and crispy outside.
Take your time with the first bake to ensure the sweet potatoes are soft; it makes the second step much easier and yields better texture overall.
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potatoes evenly and catching any drips.
- Mixing bowl – to easily combine the sweet potato flesh with the apples, cranberries, and spices.
- Spoon or ice cream scoop – helps to scoop out the sweet potato flesh without breaking the skins.
- Small bowl – for mixing breadcrumbs with butter to get a crispy topping.
- Sharp knife – needed to cut the sweet potatoes in half cleanly and safely.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for a smoky, savory twist that balances the sweet and tart flavors.
- Mix in cream cheese or goat cheese to make the filling extra creamy and tangy.
- Stir in chopped kale or spinach for a boost of green and some extra texture.
- Use golden raisins or chopped dates instead of cranberries for a milder sweetness.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 4 medium sweet potatoes
- 1 medium apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/2 cup dried cranberries
- 1/3 cup finely chopped pecans or walnuts (optional for crunch)
- 1/4 cup breadcrumbs or panko
- 2 tbsp unsalted butter, melted
- 1/4 cup brown sugar or maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- Fresh rosemary or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes in total. You’ll spend around 10 minutes prepping the potatoes and ingredients, 45-55 minutes baking the sweet potatoes the first time, and then another 15-20 minutes baking after stuffing them. It’s perfect for making ahead and warming just before serving.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes well. Pierce each potato a few times with a fork and place them on a baking sheet. Bake for 45 to 55 minutes until they’re soft when poked with a fork.
2. Prepare the Filling:
Once the potatoes have cooled enough to handle, cut each one in half lengthwise. Carefully scoop out most of the flesh into a large bowl, leaving a thin layer inside the skins to keep their shape. Add the diced apple, dried cranberries, chopped nuts (if using), brown sugar or maple syrup, melted butter, cinnamon, nutmeg, and salt. Stir gently until everything is combined well.
3. Fill and Finish Baking:
Spoon the mixture evenly back into the sweet potato skins. In a small bowl, mix breadcrumbs with a bit of melted butter, then sprinkle this over the filled potatoes to get a nice crunchy topping. Place them back on the baking sheet and bake for another 15-20 minutes, or until heated through and the topping is golden brown.
4. Serve and Enjoy:
Remove from the oven and garnish with fresh rosemary or parsley if you like. Serve warm as a delicious side dish or even a festive main with a salad or roast.
Can I Use Frozen Cranberries Instead of Dried?
Fresh or frozen cranberries can be used, but since they’re more tart and moist, reduce any added sweetener slightly and consider patting them dry to avoid extra moisture in the filling.
How Do I Store Leftover Twice-Baked Sweet Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain the crispy topping.
Can I Prepare These Ahead of Time?
Yes! You can bake and scoop the sweet potatoes a day ahead. Keep the filling and skins separate in the fridge, then assemble and bake just before serving for the best texture.
What Can I Substitute for Nuts if I Have Allergies?
If you need to avoid nuts, try toasted pumpkin or sunflower seeds for added crunch, or simply omit them—you’ll still get plenty of great texture from the apples and breadcrumbs.
