Cranberry Apple Twice-Baked Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
