If you love sweet potatoes but want something a little more special, Cranberry Apple Twice-Baked Sweet Potatoes might just be your new go-to. I first tried making these when I wanted a festive side dish that balanced sweet, tart, and creamy in every bite. Trust me, this recipe brings a cozy twist to your usual sweet potato dinner.
Getting the balance right between the natural sweetness of the potatoes, the tart bite of cranberries, and the crisp freshness of apples makes it stand out. I’ve made plenty of stuffed potatoes before, but this one feels just right for family dinners or holiday feasts. Plus, you get the fun of roasting the skins again for that crispy top edge, which is my favorite part.
The recipe turns simple ingredients into a comforting dish that surprises your taste buds. As someone who’s cooked this several times, I’m excited to share tips that make the whole process smooth and the outcome delicious every time. You’ll see why these Cranberry Apple Twice-Baked Sweet Potatoes keep popping up in my kitchen all year round.
Ingredients List for Cranberry Apple Twice-Baked Sweet Potatoes
Getting your ingredient list clear and precise upfront helps so much in the kitchen. Here’s what you’ll need to tackle this recipe without surprises. Measurements and prep specifics matter here to get the right texture and flavor.
- 4 large sweet potatoes (about 6 to 8 ounces each, scrubbed and dried)
- 1 cup fresh cranberries (rinsed and drained)
- 1 medium apple, peeled, cored, and diced (about 1 cup, use a crisp variety like Granny Smith or Honeycrisp)
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup sour cream (or Greek yogurt as a tangy alternative)
- 1/4 cup chopped pecans or walnuts (optional, for added crunch)
- Freshly ground black pepper to taste
How to Prepare Cranberry Apple Twice-Baked Sweet Potatoes
Follow these steps carefully, and you’ll have warm, creamy, and perfectly balanced Cranberry Apple Twice-Baked Sweet Potatoes to serve in about an hour. The timing and layering of flavors make this recipe a bit of a process, but breaking it down into simple stages helps.
- Roasting the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place them on a baking sheet lined with foil or parchment paper to catch drips. Bake for about 45 to 55 minutes, until tender and easily pierced with a fork.
- Preparing the Filling: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the flesh into a large bowl, leaving a small border inside the skins to keep their shape.
- Mixing in the Flavor: Mash the sweet potato flesh slightly with a fork or potato masher. Stir in the softened butter, light brown sugar, ground cinnamon, nutmeg, salt, sour cream, diced apple, and cranberries. Stir well to blend all the flavors. If you’re using nuts, fold them in now. Taste and adjust seasoning, adding a pinch of black pepper for a subtle kick.
- Refilling and Baking Again: Spoon the filling back into the potato skins, mounding it a bit higher than the edges. Arrange the stuffed potatoes back on the baking sheet. Lower the oven temperature to 350°F (175°C) and bake for 20 minutes until warmed through and slightly browned on top.
- Serving: Let the potatoes rest about 5 minutes before serving. The centers will be creamy and the edges crisp. They pair beautifully with roasted meats or a fresh green salad.
Tips for Success with Cranberry Apple Twice-Baked Sweet Potatoes
I’ve learned a few things from making this recipe over the years, and these tips can save you from common pitfalls:
- Don’t skip piercing the potatoes before baking — it speeds up cooking and prevents bursting.
- Make sure the butter is softened, not melted, when mixing. It blends better and helps create a creamy texture.
- Add the cranberries fresh, not dried, for that bright tart pop that contrasts nicely with the sweet apple and potatoes.
- If you want a milder apple flavor, try soaking diced apples in a little lemon water for 10 minutes before adding them.
- Be gentle scooping out the sweet potato flesh to avoid cracking the skins.
- For extra crunch on top, sprinkle chopped nuts or even a little grated cheese before the second bake.
FAQ About Cranberry Apple Twice-Baked Sweet Potatoes
Can I prepare Cranberry Apple Twice-Baked Sweet Potatoes ahead of time?
You can definitely prepare everything up to the second baking stage and store the stuffed potatoes in the fridge for a few hours. Just pull them out and bake at 350°F (175°C) until warmed through when you’re ready to serve.
What can I use instead of sour cream?
Greek yogurt works well as a tangy substitute for sour cream. It adds a similar creamy texture and slightly tangy flavor without overpowering the other ingredients.
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries are fine but let them thaw and drain excess moisture before mixing them in. Fresh gives a better texture and flavor, but frozen works in a pinch.
Are there any good variations for this recipe?
You can swap the apple for pears for a different twist or add a pinch of ground ginger for extra warmth. Using pecans instead of walnuts changes the crunch but keeps the wonderful nutty flavor.
How should I store leftovers?
Wrap leftover potatoes tightly in foil or store in an airtight container in the fridge. Reheat them in the oven at 350°F (175°C) until warmed through to keep the skins crispy.
Nutritional Information Disclaimer
Nutrition values can vary widely depending on the exact sizes of the sweet potatoes, brands of butter and sour cream, and any optional nuts you include. For that reason, precise nutritional data isn’t provided here. If tracking calories or macros closely, please use an app or online tool with your specific ingredients for accurate results.
Why You’ll Love This Cranberry Apple Twice-Baked Sweet Potatoes Recipe
- It’s a festive and unique side dish with simple, easy-to-find ingredients.
- The combination of sweet potatoes, tart cranberries, and crisp apples delights your taste buds.
- You get a creamy filling with a lightly crisp top — exactly what twice-baked potatoes should be.
- It’s easily made ahead, perfect for busy holiday meals or casual dinners.
- Healthy tweaks like Greek yogurt and nuts add extra protein and crunch.
- It works well alongside a variety of main dishes — from turkey to pork to vegetarian roasts.
Cranberry Apple TwiceBaked Sweet Potatoes
Cranberry Apple TwiceBaked Sweet Potatoes bring cozy warmth and rich flavors perfect for sharing love and comfort at any meal
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- 4 large sweet potatoes (about 6 to 8 ounces each, scrubbed and dried)
- 1 cup fresh cranberries (rinsed and drained)
- 1 medium apple, peeled, cored, and diced (about 1 cup, use a crisp variety like Granny Smith or Honeycrisp)
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup sour cream (or Greek yogurt as a tangy alternative)
- 1/4 cup chopped pecans or walnuts (optional, for added crunch)
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place them on a baking sheet lined with foil or parchment paper to catch drips. Bake for about 45 to 55 minutes, until tender and easily pierced with a fork.
- Once the sweet potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the flesh into a large bowl, leaving a small border inside the skins to keep their shape.
- Mash the sweet potato flesh slightly with a fork or potato masher. Stir in the softened butter, light brown sugar, ground cinnamon, nutmeg, salt, sour cream, diced apple, and cranberries. Stir well to blend all the flavors. If using nuts, fold them in now. Taste and adjust seasoning, adding a pinch of black pepper for a subtle kick.
- Spoon the filling back into the potato skins, mounding it a bit higher than the edges. Arrange the stuffed potatoes back on the baking sheet. Lower the oven temperature to 350°F (175°C) and bake for 20 minutes until warmed through and slightly browned on top.
- Let the potatoes rest about 5 minutes before serving. The centers will be creamy and the edges crisp. They pair beautifully with roasted meats or a fresh green salad.
