Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet and tart flavors baked right into the soft, creamy flesh of sweet potatoes. Imagine tender sweet potatoes stuffed with a warm blend of fresh cranberries, crisp apples, a hint of cinnamon, and a touch of brown sugar. The outside stays slightly crispy while the inside is smooth and bursting with all these cozy fall flavors.
I love making this dish when I want something that feels special but is surprisingly easy to throw together. The combination of tart cranberries and sweet apples gives it such a nice balance, and the cinnamon adds just the right amount of warmth. I often prepare the stuffing ahead of time, so all I have to do is scoop it into the potato skins and bake them until they’re golden and puffed up—simple and impressive!
This recipe works wonderfully as a side dish for holiday dinners or as a comforting treat on a chilly evening. I usually serve it with a simple green salad or roasted chicken to keep everything light and fresh. Plus, leftovers are just as good heated up the next day, making it a perfect make-ahead option too.
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium to large sweet potatoes with smooth skin. They bake evenly and have a naturally sweet flavor. If sweet potatoes aren’t available, you can use regular potatoes, but the flavor will be less sweet and more earthy.
Cranberries: Fresh cranberries add a lovely tartness, but dried cranberries work well too. If using dried, soak them briefly to soften. You can swap for cherries or pomegranate seeds for a similar tang.
Apple: Crisp apples like Granny Smith or Honeycrisp add crunch and sweetness. If fresh apples aren’t in season, frozen diced apples (thawed) can work fine.
Butter & Brown Sugar: These bring richness and warmth. For a dairy-free option, use coconut oil or plant-based butter, and maple syrup instead of brown sugar.
Rosemary: Fresh rosemary adds an earthy, piney note. Dried works as well but use a bit less. If you prefer, thyme makes a nice mild substitute.
How Do I Make Sure My Twice-Baked Sweet Potatoes Turn Out Perfect?
Getting tender sweet potatoes with fluffy filling is key. Here’s how to nail it:
- Start by baking whole sweet potatoes at 400°F until soft—about 45-60 minutes. They should feel tender when pierced with a fork.
- Let the potatoes cool enough to handle, then scoop out the insides gently, leaving a thin skin border.
- Mash the flesh smoothly with butter, spices, and sugar. Taste and adjust sweetness before mixing in the fruit.
- Stuff the skins generously and top with reserved fruit for texture.
- Bake again at a slightly lower temperature (375°F) to warm through and let the topping caramelize a bit.
Tip: Use a fork or potato masher for smoother mash, but don’t overmix or it can get gluey. Also, keeping some fruit on top adds a nice fresh bite and looks pretty!
Equipment You’ll Need
- Baking sheet – I use this to bake the sweet potatoes evenly and catch any drips from the filling.
- Sharp knife – helps you cut the sweet potatoes in half cleanly without squishing.
- Spoon or melon baller – makes it easy to scoop out the flesh while keeping the skins intact.
- Mixing bowls – one for mashing the sweet potato, another for combining the fruit and seasonings.
- Fork or potato masher – for mashing the filling smooth and fluffy.
Flavor Variations & Add-Ins
- Swap cranberries for pomegranate seeds or chopped cherries to switch up the tartness.
- Add chopped walnuts, pecans, or toasted oats on top for extra crunch.
- Mix in a dash of maple syrup or honey for extra sweetness.
- Use fresh thyme instead of rosemary for a different herby flavor.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 3 large sweet potatoes
- 1 cup fresh or dried cranberries (if dried, soak in warm water for 10 minutes, then drain)
- 1 medium apple (such as Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar (adjust to taste)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh rosemary leaves, chopped (or ½ tsp dried rosemary)
- ¼ cup chopped walnuts or pecans (optional, for added texture)
- 2 tbsp orange juice (optional, for brightening fruit mixture)
How Much Time Will You Need?
This recipe takes about 45-60 minutes baking the sweet potatoes, plus 15-20 minutes for the second bake after stuffing. Prepare about 10 minutes to mix the filling and assemble, so plan for roughly 1 hour and 15 minutes total. It’s mostly hands-off baking time, giving you a chance to relax or prepare other dishes.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them a few times with a fork so steam can escape while baking. Place them on a baking sheet and bake for 45-60 minutes until they are soft when pierced with a fork.
2. Prepare the Filling:
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh into a bowl, leaving a thin border so the skins keep their shape. Add butter, brown sugar, cinnamon, nutmeg if using, salt, and pepper to the sweet potato flesh. Mash everything together until smooth.
3. Mix in the Fruit:
In a small bowl, combine diced apple, cranberries, rosemary, and orange juice if you’re using it. Gently mix this into the mashed sweet potatoes, reserving some of the fruit mixture for topping later.
4. Stuff and Bake Again:
Spoon the filling back into the sweet potato skins, piling it up a little. Sprinkle the reserved apple and cranberry mix on top, and add chopped nuts if you like extra crunch. Put the stuffed potatoes back on the baking sheet and bake at 375°F (190°C) for another 15-20 minutes. The stuffing should be heated through and the topping slightly caramelized.
5. Serve and Enjoy:
Remove from the oven and let your twice-baked sweet potatoes cool a bit before serving. Garnish with a little extra fresh rosemary if you want. These make a wonderful, cozy side dish perfect for fall or holiday meals!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Just thaw frozen cranberries completely and drain any excess liquid before using to avoid making the filling too watery.
Can I Prepare These Sweet Potatoes Ahead of Time?
Absolutely! You can bake and scoop out the sweet potatoes a day ahead. Store the filling and skins separately in the fridge, then assemble and bake just before serving.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary works well—just use a bit less. Alternatively, fresh or dried thyme can add a nice herbal touch.