Fall Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Enjoy the cozy flavors of autumn with these Fall Cranberry Apple Twice-Baked Sweet Potatoes. This dish combines the natural sweetness of sweet potatoes with tart cranberries and crisp apples, enhanced by warm spices and a touch of maple syrup. It’s the perfect side for any seasonal meal or a comforting vegetarian main.

Ingredients

• 4 medium sweet potatoes
• 3/4 cup fresh cranberries
• 1 medium apple, diced
• 2 tablespoons maple syrup
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup chopped pecans (optional)

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place them on a baking sheet. Bake for 50-60 minutes or until tender.
2. Step 2: Remove sweet potatoes from the oven and let cool slightly. Slice each potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a thin layer to keep the skins intact.
3. Step 3: Mash the sweet potato flesh with melted butter, maple syrup, cinnamon, nutmeg, and salt until smooth. Fold in diced apple and cranberries.
4. Step 4: Spoon the filling back into the sweet potato skins. Top with chopped pecans if desired.
5. Step 5: Return to the oven and bake for an additional 20 minutes, or until heated through and slightly golden on top. Serve warm.

Tips & Variations

• For extra creaminess, add a splash of milk or cream when mashing the sweet potato flesh.
• Substitute pecans with walnuts or leave them out for a nut-free option.
• If fresh cranberries aren’t available, frozen cranberries work well—just thaw before adding.
• Add a sprinkle of shredded sharp cheddar on top before the final bake for a savory twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the filling a day in advance and store it separately. When ready, fill the potato skins and bake as directed.

Can I use a different type of apple?

Absolutely. Crisp apples like Fuji, Honeycrisp, or Gala work best to add sweetness and texture.

Fall Cranberry Apple Twice-Baked Sweet Potatoes Recipe

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★★★★★

4.4 from 108 reviews

These Fall Cranberry Apple Twice-Baked Sweet Potatoes combine the natural sweetness of baked sweet potatoes with fresh cranberries and diced apples, enhanced by warm spices like cinnamon and nutmeg. Maple syrup and melted butter add richness, while optional chopped pecans provide a delightful crunch. Perfect as a comforting side dish for fall and holiday meals.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium sweet potatoes

Filling

• 3/4 cup fresh cranberries
• 1 medium apple, diced
• 2 tablespoons maple syrup
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping (Optional)

• 1/4 cup chopped pecans

Instructions

1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 50-60 minutes or until the potatoes are tender when pierced with a fork.
2. Prepare the Sweet Potato Flesh: Remove the sweet potatoes from the oven and allow them to cool slightly so they’re easier to handle. Slice each sweet potato in half lengthwise and carefully scoop out most of the flesh into a bowl, ensuring to leave a thin layer inside the skins to keep them intact for stuffing.
3. Mix the Filling: Mash the sweet potato flesh with melted butter, maple syrup, ground cinnamon, ground nutmeg, and salt until smooth and well combined. Gently fold in the diced apple and fresh cranberries to incorporate them evenly into the mixture.
4. Stuff the Potatoes: Spoon the prepared filling back into the sweet potato skins, distributing it evenly. If desired, sprinkle chopped pecans over the top for added texture and flavor.
5. Second Bake and Serve: Return the stuffed sweet potatoes to the oven and bake for an additional 20 minutes. This will heat the filling through and allow the top to become slightly golden. Serve warm as a delightful fall side dish.

Notes

• To save time, sweet potatoes can be baked in advance and refrigerated before preparing the filling.
• For a nuttier flavor, toast the pecans lightly before topping the potatoes.
• Feel free to substitute pecans with walnuts or omit nuts for a nut-free version.
• This dish pairs well with roasted meats and autumn vegetables.
• The recipe can be made vegan by substituting butter with plant-based margarine or coconut oil.

Keywords: twice-baked sweet potatoes, cranberry apple sweet potatoes, fall side dish, baked sweet potatoes, holiday side recipe