Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice-Baked Sweet Potatoes offer a delightful combination of sweet, tart, and warm flavors. This cozy side dish blends creamy sweet potatoes with fresh cranberries and crisp apples, perfect for holiday meals or any time you want a comforting treat.

Ingredients

• 4 medium sweet potatoes
• 1 cup fresh cranberries
• 2 medium apples (Granny Smith or Honeycrisp), chopped
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork. Place them on the oven rack or a baking sheet and bake for 45-60 minutes, until tender.
2. Step 2: When the sweet potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving about a 1/4-inch border intact to keep the skins sturdy.
3. Step 3: To the bowl with sweet potato flesh, add the chopped apples, fresh cranberries, brown sugar, ground cinnamon, unsalted butter, and salt. Mash the mixture with a fork until well combined but still slightly chunky for texture.
4. Step 4: Spoon the filling back into the sweet potato skins, packing it gently but not overfilling to avoid spills.
5. Step 5: Return the filled sweet potatoes to the oven at 350°F (175°C) and bake for 20-25 minutes, until heated through and the tops are slightly caramelized. The cranberries will burst, adding juice and flavor to the filling.

Tips & Variations

• For extra richness, mix in a splash of heavy cream or sour cream with the filling before baking.
• If fresh cranberries are unavailable, frozen cranberries work well—no need to thaw before mixing.
• Try adding chopped pecans or walnuts to the filling for a pleasant crunch.
• Use maple syrup instead of brown sugar for a different sweetness profile.

Storage

Store any leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 15-20 minutes or microwave until warmed through. Avoid overheating to preserve the texture and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the filling and scoop out the sweet potatoes in advance, then assemble and bake just before serving for the freshest taste.

Can I use regular potatoes instead of sweet potatoes?

While regular potatoes can be substituted, the unique sweetness and texture of sweet potatoes are key to this recipe’s flavor balance and creaminess.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

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★★★★★

4.5 from 138 reviews

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful autumn-inspired side dish combining the natural sweetness of tender baked sweet potatoes with a tangy burst of fresh cranberries and crisp apples. Enhanced with warm cinnamon, brown sugar, and creamy butter, this recipe balances sweet and tart flavors perfectly, making it an ideal accompaniment for holiday meals or a comforting vegetarian treat.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium-sized sweet potatoes

Filling

• 1 cup fresh cranberries (or frozen if unavailable)
• 2 medium apples (Granny Smith or Honeycrisp), chopped
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt (a pinch)

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each several times with a fork to allow steam to escape. Place them directly on the oven rack or a baking sheet and bake for 45-60 minutes until they are tender when pierced with a fork.
2. Make the Filling: Once the sweet potatoes have cooled enough to handle safely, slice each potato lengthwise in half. Carefully scoop out the flesh into a bowl, leaving approximately a 1/4 inch thick border of flesh intact on the skins so they remain sturdy for refilling.
3. Mix Ingredients Together: To the bowl with the sweet potato flesh, add the chopped apples, fresh cranberries, brown sugar, cinnamon, butter, and salt. Mash the mixture together with a fork until well combined, maintaining some chunky texture for a pleasant bite.
4. Fill the Sweet Potato Skins: Spoon the cranberry-apple filling generously back into each hollowed-out sweet potato skin. Pack them firmly but carefully to prevent overflow during the final bake.
5. Bake Again: Reduce the oven temperature to 350°F (175°C). Arrange the filled sweet potatoes on a baking sheet and bake for 20-25 minutes until heated through and the tops are slightly caramelized. The cranberries will burst, blending their juices into the mixture for a flavorful finish.

Notes

• Choose firm, unblemished sweet potatoes to ensure even baking.
• If fresh cranberries are unavailable, frozen cranberries work well as a substitute.
• Use Granny Smith or Honeycrisp apples for their tartness and texture.
• Be careful when scooping out the sweet potatoes to preserve the skin for holding the filling.
• Serve warm as a side dish or a light vegetarian main suitable for holiday meals or everyday enjoyment.

Keywords: sweet potatoes, cranberry, apple, twice-baked, holiday side dish, vegetarian, fall recipe