Fall Cranberry Apple Twice-Baked Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
