Description
These Cranberry Apple Twice-Baked Sweet Potatoes bring cozy holiday flavors together creamy roasted sweet potatoes filled with caramelized apples, tangy cranberries, warm spices, and a touch of brown sugar. Perfect for Thanksgiving or any fall dinner.
Ingredients
- 4 medium sweet potatoes
- 2 apples (Honeycrisp or Fuji), diced
- 1/2 cup fresh or dried cranberries
- 2 tbsp butter (or coconut oil)
- 2 tbsp brown sugar (or maple syrup)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Bake sweet potatoes for about 45 minutes or until tender.
- Allow to cool slightly, then cut in half and scoop out the flesh.
- In a bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, and nutmeg.
- In a skillet, sauté diced apples with butter and brown sugar until golden and caramelized.
- Add cranberries and cook for a few minutes until they begin to burst.
- Fold the apple-cranberry mixture into the mashed sweet potatoes.
- Spoon the filling back into the potato skins.
- Bake again for 15–20 minutes until slightly browned on top.
- Sprinkle with chopped pecans before serving.
Notes
Make ahead tip: Prepare and fill the sweet potatoes up to 2 days in advance, then bake just before serving. To make vegan, use coconut oil and maple syrup instead of butter and brown sugar.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baked
- Cuisine: American