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Cranberry Apple Twice Baked Sweet Potatoes Recipe

★★★★★

4.5 from 110 reviews
  • Author: anna
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

These Cranberry Apple Twice Baked Sweet Potatoes transform humble sweet potatoes into an elegant holiday side dish combining naturally sweet roasted potatoes with a warm, spiced apple and tart cranberry filling. Featuring tender roasted sweet potatoes filled with caramelized apples, fresh cranberries, and crunchy toasted pecans, this recipe offers a beautiful presentation and a harmonious balance of sweet, tart, and savory flavors. Perfect for holiday gatherings or special family meals, this twice-baked dish is both impressive and comforting.

Ingredients

Scale

Sweet Potato Base

  • 6 medium sweet potatoes, uniform size
  • 2 tablespoons olive oil for rubbing
  • Salt and black pepper to taste

Apple Cranberry Filling

  • 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 Enhancements

  • 2 tablespoons maple syrup
  • 1/4 cup sliced almonds
  • Fresh thyme leaves for garnish
  • Flaky sea salt for finishing

Instructions

  1. Prepare and Roast the Sweet Potatoes: Preheat oven to 425°F and line a baking sheet with parchment paper. Scrub sweet potatoes well and dry thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape, ensuring even cooking and preventing bursting. Place on baking sheet for roasting.
  2. Season and Begin Roasting: Rub sweet potatoes with olive oil and sprinkle with salt and black pepper. Arrange at least two inches apart on the sheet for proper air circulation. Roast for 40-45 minutes, until tender and easily pierced by a knife. Avoid opening the oven door frequently to maintain temperature and promote caramelization.
  3. Prepare the Apple Cranberry Filling: While sweet potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples and cook undisturbed for 2-3 minutes to caramelize. Use uniform half-inch apple pieces for even cooking and attractive texture.
  4. Add Cranberries and Seasonings: Stir apples gently, then add fresh cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook 5-7 minutes, stirring occasionally, until cranberries soften and begin to pop, releasing tart juices that blend with the caramelized apples.
  5. Add Pecans: Stir in toasted chopped pecans during the final minute of cooking to release their oils and add a crunchy texture without burning.
  6. Split and Fluff the Sweet Potatoes: Remove roasted potatoes from oven and cool 5 minutes. Slice each lovely potato lengthwise down the center to create a boat. Use a fork to gently fluff the interior, increasing surface area and texture that holds the filling well. Press ends toward the center to open and expand.
  7. Fill and Bake Again: Generously mound the apple cranberry filling into each sweet potato. Return filled potatoes to the baking sheet and bake for an additional 10 minutes at 425°F to meld flavors and warm through. Watch carefully to prevent burning from sugars.
  8. Garnish and Serve: Remove from oven and let rest 2-3 minutes. Garnish with extra toasted pecans, fresh thyme leaves, or a sprinkle of flaky sea salt. Optionally drizzle with maple syrup just before serving for added sweetness and shine. Serve warm to enjoy optimal texture and flavor.

Notes

  • Use uniform-sized sweet potatoes for even roasting and consistent results.
  • Choose firm, tart apple varieties like Granny Smith or Honeycrisp to maintain shape and balance sweetness.
  • Toast pecans before adding for enhanced flavor and crunch.
  • Add cranberries toward the end of apple cooking to keep them intact and jewel-like in appearance.
  • Prepare sweet potatoes and filling ahead, then assemble and bake just before serving to reduce stress.
  • To make vegan, substitute coconut oil for butter and use maple syrup instead of brown sugar.
  • Store leftovers in airtight containers in the refrigerator up to 4 days, reheat gently in a 350°F oven.
  • Freeze unfilled roasted sweet potatoes up to 3 months; prepare fresh filling upon thawing for best texture.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Keywords: cranberry apple sweet potatoes, twice baked sweet potatoes, holiday side dish, roasted sweet potatoes, caramelized apple filling, cranberry side dish, vegetarian holiday recipes

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Find it online: https://recipiana.com/cranberry-apple-twice-baked-sweet-potatoes-recipe/