Introduction

Imagine the delight when you serve cranberry apple twice baked sweet potatoes at your holiday table. This elegant side dish transforms simple sweet potatoes into a harmonious blend of natural sweetness, tart cranberries, caramelized apples, and warm spices. It’s a memorable recipe that combines comforting flavors with a stunning presentation.

The image shows a roasted sweet potato sliced in half, with three main layers. The bottom layer is the bright orange soft flesh of the sweet potato, slightly textured and filling the skin. On top of that is a layer of golden brown cubed fruit or vegetables, adding chunks of texture. The top layer consists of shiny dark red cranberries and dried cranberries scattered evenly, with small green herb bits sprinkled over the whole dish for color contrast. The sweet potato rests on a white plate with a white marbled texture surface in the background. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium sweet potatoes, uniform size

2 tablespoons olive oil

Salt and black pepper to taste

3 tablespoons unsalted butter

2 large apples, peeled and diced (Granny Smith or Honeycrisp)

1 cup fresh cranberries

1/4 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/2 cup pecans, chopped and toasted

Optional: 2 tablespoons maple syrup

Optional: 1/4 cup sliced almonds

Optional: Fresh thyme leaves for garnish

Optional: Flaky sea salt for finishing

Instructions

Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper. Scrub sweet potatoes thoroughly and dry completely. Pierce each potato several times with a fork to allow steam to escape during cooking.

Step 2: Rub each sweet potato with olive oil and season generously with salt and black pepper. Place on the baking sheet, spacing them at least two inches apart. Roast for 40-45 minutes until tender when pierced with a knife.

Step 3: While the potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples and cook without stirring for 2-3 minutes to develop caramelization.

Step 4: Stir the apples, then add cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook for 5-7 minutes, stirring occasionally, until cranberries soften and pop. Add toasted pecans during the last minute of cooking.

Step 5: Remove sweet potatoes from the oven and cool for 5 minutes. Cut each potato lengthwise down the center. Use a fork to gently fluff the interior and press ends toward the center to open the split wider.

Step 6: Fill each sweet potato generously with the apple cranberry mixture. Return to the oven and bake for an additional 10 minutes to meld flavors and warm through.

Step 7: Remove from oven and let rest for 2-3 minutes. Garnish with extra toasted pecans, fresh thyme leaves, and a sprinkle of flaky sea salt. Drizzle with maple syrup just before serving if desired. Serve warm.

Tips & Variations

Toast pecans before adding to the filling to intensify their flavor and add crunchy texture.

Use firm apples like Granny Smith to maintain shape and balance sweetness.

Prepare sweet potatoes and filling ahead of time, then assemble and bake just before serving to reduce stress.

Try adding crumbled bacon or substituting nuts like walnuts or almonds for variety.

Create a vegan version by using coconut oil instead of butter and maple syrup in place of brown sugar.

Add warming spices such as ginger or cardamom to elevate flavors.

Storage

Allow the twice baked sweet potatoes to cool completely before storing in airtight containers. They keep well in the refrigerator for up to four days. Reheat gently in a 350°F oven to preserve texture and avoid sogginess. You can freeze the roasted sweet potatoes (unfilled) for up to three months; prepare the apple cranberry filling fresh before serving for best results.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide tartness and texture that dried cranberries can’t fully replicate, but in a pinch, dried cranberries can be used. Soak them briefly in warm water to plump before adding to the filling.

What if my sweet potatoes vary in size?

Choose sweet potatoes as uniform as possible for even cooking. If sizes vary, adjust roasting time accordingly—larger potatoes will need longer to become tender, while smaller ones will cook faster.