Save to Pinterest Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
This recipe has become a staple in my household during the autumn months because of its vibrant flavors and comforting warmth.
Ingredients
- Sweet Potatoes: 4 large sweet potatoes
- Filling: 1 medium apple (Honeycrisp or Granny Smith) peeled and diced 1/2 cup fresh or frozen cranberries 2 tbsp butter 2 tbsp maple syrup 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Salt, to taste
- Optional Topping: 1/3 cup chopped pecans Additional maple syrup, for drizzling
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, prick all over with a fork, and place on a baking sheet. Bake for 45-50 minutes, or until fork-tender.
- Step 2:
- Meanwhile, in a medium skillet over medium heat, melt the butter. Add diced apple and cranberries. Sprinkle in cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4-6 minutes, until apples are softened and cranberries begin to burst. Remove from heat.
- Step 3:
- Once sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border inside the skins for structure.
- Step 4:
- In a bowl, mash the sweet potato flesh. Add the apple-cranberry mixture and maple syrup. Stir gently until just combined—do not over-mash some texture is ideal.
- Step 5:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired, and drizzle with a little extra maple syrup.
- Step 6:
- Return the filled potatoes to the oven and bake for 10-12 minutes, until heated through and tops are golden. Serve warm.
Save to Pinterest This dish always brings the family together especially during the holidays where everyone enjoys its warm and comforting taste.
Required Tools
Baking sheet Skillet Mixing bowl Potato masher or fork Spoon
Allergen Information
Contains dairy (butter) and tree nuts (pecans optional) For dairy-free or vegan use plant-based butter For nut-free omit pecans Always double-check ingredient labels for allergens
Nutritional Information
Calories 240 Total Fat 5 g Carbohydrates 45 g Protein 2 g per serving
Save to Pinterest This recipe is a simple yet flavorful side that enhances any meal especially during cooler seasons.
Recipe Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well. Simply thaw slightly and drain any excess liquid before cooking to avoid watery filling.
- → What type of apples work best for the filling?
Tart varieties like Granny Smith or crisp Honeycrisp bring a nice balance to the sweetness of the potatoes and maple syrup.
- → How can I prepare this dish vegan-friendly?
Replace butter with plant-based alternatives and omit pecans if desired to keep it allergy-friendly.
- → Is it possible to prepare this ahead of time?
Yes, prepare through step 5 and refrigerate. Bake just before serving for convenience without sacrificing texture.
- → What is the best way to ensure the potato skins hold during baking?
Choose medium to large sweet potatoes and leave a 1/4-inch border of flesh inside the skins after scooping to maintain structure.