When fall rolls around, there’s nothing quite as comforting—or delicious—as these Cranberry Apple Twice-Baked Sweet Potatoes. They combine the natural sweetness of roasted sweet potatoes with the tartness of cranberries and the crisp freshness of apples, creating a dish that’s both wholesome and indulgent. I first tried this recipe during the holidays, and it quickly became a family favorite. The creamy mashed sweet potato filling, mixed with warm cinnamon and baked to perfection, makes every bite feel like a cozy celebration of autumn flavors. Whether served as a stunning side dish for Thanksgiving or a light vegetarian main course, this recipe proves that healthy can also mean deeply satisfying and downright irresistible.
Why You’ll Love This Recipe
These Twice-Baked Sweet Potatoes strike the perfect balance between sweet and savory. The cranberries add a tart pop, the apples bring a lovely crunch, and the sweet potatoes tie everything together with creamy richness. Not only are they delicious, but they’re also packed with nutrients—vitamin-rich sweet potatoes, antioxidant-filled cranberries, and fiber-loaded apples. The best part? You can make them ahead of time and reheat before serving, making them perfect for busy holiday cooking or cozy weeknight dinners.
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Irresistible Cranberry Apple Twice-Baked Sweet Potatoes — A Healthy Delight!
- Total Time: 1 hour 20 minutes
- Yield: 8 halves (4 servings)
- Diet: Vegetarian
Description
These Irresistible Cranberry Apple Twice-Baked Sweet Potatoes are a healthy and flavorful twist on a classic side dish. Filled with mashed sweet potato, crisp apples, tangy cranberries, and warm spices, they make the perfect balance of sweet and savory — ideal for holiday dinners or cozy weeknight meals.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 apple, peeled and finely diced (such as Honeycrisp or Gala)
- 1/2 cup fresh or dried cranberries
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon unsalted butter or coconut oil
- 1/4 teaspoon salt
- 2 tablespoons chopped pecans or walnuts (optional, for topping)
- Fresh rosemary or thyme (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub and pierce sweet potatoes several times with a fork. Bake for 45–55 minutes, or until tender.
- Remove from oven and let cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4-inch of the shell intact.
- In a bowl, mash the sweet potato flesh with butter, cinnamon, nutmeg, and salt until smooth.
- In a skillet, heat olive oil over medium heat. Add diced apples and sauté for 3–4 minutes until slightly softened.
- Stir in cranberries and maple syrup, cooking another 1–2 minutes until the mixture is fragrant and glossy.
- Add the apple-cranberry mixture to the mashed sweet potatoes and stir to combine.
- Spoon the mixture back into the sweet potato shells, mounding slightly.
- Top with chopped nuts if desired and return to the oven for 10 minutes to warm through.
- Garnish with fresh rosemary or thyme and serve warm.
Notes
- Use dried cranberries if fresh aren’t available — reduce maple syrup slightly if they’re sweetened.
- For a vegan version, use coconut oil instead of butter.
- These can be made ahead — just reheat in the oven before serving.
- Perfect as a Thanksgiving or holiday side dish!
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweet Potatoes
The star of the dish. Choose medium-sized sweet potatoes that bake evenly and have naturally sweet flavor.
Apples
Crisp apples like Honeycrisp or Fuji work best—they add a refreshing texture and natural sweetness that complements the potatoes beautifully.
Fresh or Dried Cranberries
Fresh cranberries add tartness, while dried ones lend a chewy sweetness. Either works depending on your taste preference.
Cinnamon and Nutmeg
These warm spices bring depth and a comforting aroma that enhances the natural sweetness of the potatoes.
Maple Syrup or Honey
A drizzle adds a hint of caramelized sweetness that ties the flavors together perfectly.
Butter or Coconut Oil
Adds richness and a silky texture to the mashed sweet potato filling. For a vegan version, use coconut oil or plant-based butter.
Greek Yogurt or Coconut Cream
Makes the filling creamy while keeping it light and healthy. Greek yogurt adds protein, while coconut cream adds a subtle tropical note.
Chopped Pecans or Walnuts (Optional)
Sprinkle on top for a crunchy, nutty finish that complements the soft filling.
Salt
A small pinch brings balance and enhances the natural sweetness of the ingredients.
Directions
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and prick them several times with a fork. Place them on a baking sheet and bake for 40–50 minutes, or until tender when pierced with a knife.
Once cool enough to handle, slice each sweet potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer around the edges to help the skins hold their shape. Place the scooped-out flesh in a mixing bowl.
Mash the sweet potato flesh with butter (or coconut oil), cinnamon, nutmeg, and a drizzle of maple syrup. Stir in diced apples, cranberries, and a spoonful of Greek yogurt or coconut cream until well combined. Taste and adjust sweetness or spices as desired.
Spoon the mixture back into the potato skins, mounding slightly. Place them back on the baking sheet and bake for another 15–20 minutes, until the tops are lightly golden and the filling is heated through.
For a finishing touch, sprinkle with chopped pecans or walnuts before serving. These are delicious served warm or at room temperature.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, with 50 minutes of baking time, making a total of just over an hour. Perfect for meal prep or special occasions when you want to impress with minimal effort.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave for about a minute. You can also freeze the filled (unbaked) potatoes for up to 2 months—bake directly from frozen until heated through.
Variations and Customizations
Savory Twist
Add sautéed onions, garlic, and a sprinkle of feta cheese for a savory version.
Holiday Cranberry Glaze
Top with a simple cranberry reduction for a festive presentation.
Vegan Delight
Use coconut oil and coconut cream instead of butter and yogurt for a fully plant-based option.
Apple Pie Flavor
Add a dash of vanilla extract and extra cinnamon for a dessert-like version.
Nut-Free Option
Skip the nuts and sprinkle toasted pumpkin seeds for crunch instead.
FAQs
Can I make these ahead of time?
Yes, assemble them ahead and bake right before serving for maximum freshness.
Can I use dried cranberries instead of fresh?
Absolutely—just soak them in warm water for 5 minutes to soften before mixing in.
Which apples work best?
Honeycrisp, Fuji, or Gala are ideal for sweetness and texture.
Can I make this vegan?
Yes, substitute coconut oil and coconut cream for a dairy-free version.
How do I prevent the skins from tearing?
Scoop gently with a spoon and leave a thin layer of potato to support the shell.
Can I use yams instead of sweet potatoes?
Yes, they work well and add a slightly richer flavor.
What pairs well with this dish?
It’s great with roasted chicken, pork, or a green salad.
Can I freeze the baked potatoes?
Yes, wrap them individually and freeze for up to 2 months.
How do I make them extra creamy?
Add a little more yogurt or coconut cream to the filling mixture.
Can I turn this into a casserole?
Yes—spread the filling into a baking dish and top with nuts before baking.
Conclusion
These Cranberry Apple Twice-Baked Sweet Potatoes are proof that healthy eating doesn’t mean sacrificing flavor. Each bite offers a delightful mix of creamy, tangy, and sweet—making it the perfect side dish or light main for the season. Bursting with color and nutrition, this recipe brings warmth and brightness to your table, whether you’re cooking for the holidays or simply craving something cozy and wholesome.
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