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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple Twice-Baked Sweet Potatoes for Cozy Fall Feasts

Enjoy these Cranberry Apple Twice-Baked Sweet Potatoes, a cozy Thanksgiving side dish that delights with caramelized apples and tart cranberries.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Choose for even baking and balanced sweetness.
  • 2 tablespoons Butter Adds richness; substitute with coconut oil for dairy-free.
For the Filling
  • 2 cups Diced Apples Use firm varieties like Granny Smith for a fresh, tart taste.
  • 1 cup Dried Cranberries Provides a tart kick; sweetened varieties enhance sweetness.
  • 1 teaspoon Ground Cinnamon Perfectly complements apple flavors; or use pumpkin pie spice.
  • 0.25 teaspoon Ground Nutmeg A dash adds depth; fresh nutmeg offers a stronger aroma.
  • 0.5 cup Coconut Sugar/Brown Sugar Adds caramel notes; consider maple syrup for a twist.
  • 0.5 cup Chopped Pecans Gives crunch and nuttiness; swap for almonds or walnuts if desired.
Optional Add-Ins
  • 0.5 cup Pancetta Adds savory depth; omit for a vegetarian-friendly option.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • fork
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C). This allows for perfect roasting of the sweet potatoes.
  2. Scrub the medium sweet potatoes under cold water, dry them, and prick several times with a fork. Place directly on the oven rack and roast for 40–45 minutes.
  3. Melt 2 tablespoons of butter in a skillet over medium heat, then add diced apples, dried cranberries, ground cinnamon, ground nutmeg, and coconut sugar. Sauté for about 5–7 minutes.
  4. Fold in chopped pecans and cook for an additional minute. Remove from heat and let fill cool slightly.
  5. Remove sweet potatoes from the oven, cool slightly, then slice in half lengthwise. Fluff the insides with a fork and spoon in the filling.
  6. Place stuffed potatoes on a baking sheet and bake for an additional 10 minutes until filling is bubbly and tops are golden.
  7. Remove from oven, cool for a minute, and serve warm as a festive side dish.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 500mgFiber: 5gSugar: 15gVitamin A: 2000IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F.

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