Sweet meets tart, creamy meets crisp; these Cranberry Apple Twice-Baked Sweet Potatoes are fall comfort food at its finest. Whether you’re prepping for Thanksgiving or just need a warm and hearty side dish, this recipe has your name on it.
Table of Contents
Why You Will Love This Recipe
Hi, I’m Saly. I’m a wife, a home cook, and someone who’s learned that cooking doesn’t have to be complicated to be delicious, and this recipe proves it.
It all started on a chilly November day when my husband asked for “something sweet, but not too sweet.” So I pulled out some leftover baked sweet potatoes, tossed in a few apples, and added cranberry sauce from the fridge. What happened next? Let’s just say there were no leftovers. Since then, this cranberry apple sweet potatoes recipe has earned its spot in our rotation, especially around the holidays.
What sets it apart? It’s the contrast; buttery, fluffy sweet potatoes mixed with cinnamon-spiced apples and bursts of tart cranberry. Each bite is rich and refreshing. It’s easy enough for weeknights but worthy of any holiday table.
If you’ve already fallen in love with our Maple Sweet Potato Casserole, this twist will become your next seasonal favorite.
Reasons to try it:
- Uses simple, wholesome ingredients
- Can be made ahead and reheated
- Naturally sweetened, no heavy syrups
- Doubles as a stunning vegetarian main or side
And let’s be real, anything “twice-baked” just sounds like double the deliciousness.
Cranberry Apple Twice-Baked Sweet Potatoes
Sweet and tart, creamy and crisp, these Cranberry Apple Twice-Baked Sweet Potatoes are perfect for any fall gathering or holiday table.
- Total Time: 1 hr 10 mins
- Yield: 4 servings 1x
Ingredients
4 medium sweet potatoes
1 apple (Granny Smith or Honeycrisp), diced
½ cup whole berry cranberry sauce
2 tbsp unsalted butter
1 tbsp brown sugar or maple syrup
½ tsp cinnamon
Pinch of salt
2 tbsp chopped pecans (optional)
Instructions
1. Bake sweet potatoes at 400°F for 45 minutes until fork-tender.
2. Meanwhile, sauté diced apples with butter, sugar, and cinnamon for 5–7 minutes.
3. Cut baked potatoes in half and scoop out flesh into a bowl.
4. Mix mashed sweet potato with sautéed apples, cranberry sauce, and salt.
5. Spoon mixture back into skins, top with pecans, and bake for 10–15 minutes more.
Notes
Can be made a day ahead and reheated. Swap butter for coconut oil for a vegan version. Use tart apples for contrast.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 half potato
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 8mg
Ingredients
To make this dish, you’ll need:
| Ingredient | Quantity |
|---|---|
| Medium sweet potatoes | 4 |
| Apple (Granny Smith or Honeycrisp) | 1, peeled and diced |
| Whole berry cranberry sauce | ½ cup |
| Butter (unsalted) | 2 tbsp |
| Brown sugar or maple syrup | 1 tbsp |
| Cinnamon | ½ tsp |
| Salt | Pinch |
| Chopped pecans (optional) | 2 tbsp |
How to Make Cranberry Apple Twice-Baked Sweet Potatoes
Baking sweet potatoes with cranberry and apple filling isn’t just tasty, it’s also simple. Here’s how to bring it to life:
- 1. Bake the sweet potatoes:
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes, pierce with a fork, and bake for about 45 minutes until tender. Let cool slightly. - 2. Sauté the apples:
While the potatoes bake, melt butter in a small skillet over medium heat. Add diced apples, brown sugar (or maple syrup), and cinnamon. Sauté for 5–7 minutes until soft and lightly caramelized. - 3. Scoop and mix:
Slice each potato in half. Carefully scoop out most of the flesh, leaving a thin shell. In a bowl, mash the sweet potato with a pinch of salt, sautéed apples, and cranberry sauce. - 4. Refill and bake again:
Spoon the mixture back into the potato skins. Sprinkle chopped pecans over the top if using. Bake another 10–15 minutes until golden and warm throughout.
For another holiday-ready side, don’t miss our Cranberry Orange Glazed Turkey Breast, which pairs beautifully with this dish.
Tips and Variations
This dish is flexible and easy to tweak. Here’s how to keep it exciting:
- Make it ahead:
You can fully assemble these cranberry baked sweet potatoes up to a day in advance. Just refrigerate and reheat at 350°F until warmed through. - Vegan-friendly option:
Swap the butter for coconut oil or vegan butter, and use maple syrup instead of brown sugar. - Add protein:
Want to turn this side into a main? Stir in a scoop of cooked quinoa or lentils for extra fiber and plant-based power. - Use leftovers creatively:
Leftover cranberry sauce from your holiday meal? This is the perfect way to give it new life, just like we did in our Cranberry Turkey Stuffing Balls. - Texture upgrades:
Top with toasted walnuts, pecans, or even a crumble topping if you want a mini dessert-vibe.
If you’re feeling nostalgic, serve these alongside the Sweet Potato Casserole with Marshmallows for a full fall-flavored feast.
Frequently Asked Questions
Can I use canned sweet potatoes?
Technically yes, but for twice-baked sweet potatoes, whole roasted ones hold their shape better. Canned is best for mash-based casseroles.
What kind of apples work best?
Tart apples like Granny Smith give a nice contrast to the sweet potatoes. Honeycrisp or Fuji work if you want it sweeter.
Can I freeze these?
Absolutely. Wrap each stuffed half tightly in foil and freeze. Reheat from frozen at 350°F for 20–25 minutes.
Are these sweet or savory?
A bit of both! The cranberry and apples add sweetness, but the salt and cinnamon balance things out. It’s the best of both worlds.
Final Thoughts
These Cranberry Apple Twice-Baked Sweet Potatoes are more than just a side dish, they’re a little piece of cozy you can make any time. Balanced, comforting, and downright delicious, they deserve a spot in your fall rotation.
So the next time you want something festive but fuss-free, you know what to make. From our table to yours, happy cooking!
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