Cranberry Apple Twice-Baked Sweet Potatoes
There’s something magical about combining the natural sweetness of roasted sweet potatoes with tart cranberries and crisp apples. This cranberry apple twice-baked sweet potato recipe transforms simple ingredients into a rich, flavorful dish with a perfect balance of textures creamy, juicy, and slightly crunchy. Whether you’re preparing a festive dinner or just craving something warm and wholesome, this recipe delivers both comfort and elegance in every bite.
🧾 Ingredients
- 4 medium sweet potatoes
- 2 apples (Granny Smith or Honeycrisp), diced
- ½ cup dried cranberries
- 2 tbsp butter (or coconut oil)
- 2 tbsp maple syrup or honey
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Salt & black pepper (to taste)
- ¼ cup chopped pecans (optional)
👉 These ingredients create a balance of sweet, tart, and warm spiced flavors.
👩🍳 Step-by-Step Instructions
1. Bake the sweet potatoes
Preheat oven to 200°C (400°F). Wash, pierce with a fork, and bake for 45–50 minutes until soft.
2. Prepare the filling
In a pan, cook diced apples with butter for 5–6 minutes. Add cranberries, maple syrup, cinnamon, nutmeg, salt, and pepper. Stir until soft and fragrant.
3. Scoop & mash
Slice baked potatoes in half. Scoop out the inside (leave a thin shell) and mash with the apple-cranberry mixture.
4. Refill the skins
Spoon the mixture back into the potato shells. Add nuts on top if desired.
5. Bake again
Return to oven for 10–15 minutes until slightly golden and heated through.
Read Also: Quick Cottage Cheese Flatbread Recipe
💡 Tips for Best Results
- Use firm apples for better texture
- Don’t over-scoop potatoes—they may collapse
- Add nuts for crunch or skip for nut-free
- Can be made ahead and reheated before serving
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Apples (diced) | 2 |
| Dried cranberries | ½ cup |
| Butter / Coconut oil | 2 tbsp |
| Maple syrup / Honey | 2 tbsp |
| Cinnamon | ½ tsp |
| Nutmeg | ¼ tsp |
| Salt | To taste |
| Black pepper | To taste |
| Chopped pecans (opt.) | ¼ cup |
| Step | Action |
|---|---|
| 1 | Preheat oven to 200°C (400°F). Wash and pierce sweet potatoes, then bake for 45–50 minutes until soft. |
| 2 | In a pan, cook diced apples with butter for 5–6 minutes. |
| 3 | Add cranberries, maple syrup, cinnamon, nutmeg, salt, and pepper. Mix well. |
| 4 | Slice baked potatoes in half and scoop out the inside. |
| 5 | Mash the potato flesh with the prepared mixture. |
| 6 | Fill the potato skins with the mixture and top with pecans (optional). |
| 7 | Bake again for 10–15 minutes until slightly golden. |
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~40 g |
| Fiber | ~5 g |
| Sugar | ~25 g |
| Fat | ~10 g |
| Protein | ~3 g |
