Save Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
This recipe became a family favorite quickly because of its vibrant flavors and ease of preparation. I love serving it during the holidays when everyone gathers around the table.
Ingredients
- Sweet Potatoes: 4 large sweet potatoes
- Filling: 1 medium apple (Honeycrisp or Granny Smith) peeled and diced, 1/2 cup fresh or frozen cranberries, 2 tbsp butter, 2 tbsp maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Salt to taste
- Optional Topping: 1/3 cup chopped pecans, Additional maple syrup for drizzling
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, prick all over with a fork, and place on a baking sheet. Bake for 45 50 minutes or until fork-tender.
- Step 2:
- Meanwhile, in a medium skillet over medium heat, melt the butter. Add diced apple and cranberries. Sprinkle in cinnamon nutmeg and a pinch of salt. Cook stirring occasionally for 4 6 minutes until apples are softened and cranberries begin to burst. Remove from heat.
- Step 3:
- Once sweet potatoes are cool enough to handle cut them in half lengthwise. Carefully scoop out most of the flesh leaving a 1/4-inch border inside the skins for structure.
- Step 4:
- In a bowl mash the sweet potato flesh. Add the apple-cranberry mixture and maple syrup. Stir gently until just combined do not over-mash some texture is ideal.
- Step 5:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired and drizzle with a little extra maple syrup.
- Step 6:
- Return the filled potatoes to the oven and bake for 10 12 minutes until heated through and tops are golden. Serve warm.
Save This recipe always brings my family together, especially during chilly nights. Watching everyone enjoy these cozy potatoes makes all the prep worth it.
Required Tools
Baking sheet skillet mixing bowl potato masher or fork spoon
Allergen Information
Contains dairy (butter) and tree nuts (pecans optional). For dairy-free or vegan use plant-based butter. For nut-free omit pecans. Always double-check ingredient labels for allergens.
Nutritional Information
Calories 240 Total Fat 5 g Carbohydrates 45 g Protein 2 g per serving
Save Enjoy these twice-baked sweet potatoes warm for the best flavor and texture. They make a delightful addition to any holiday meal.
Recipe Questions & Answers
- → What type of apples work best?
Honeycrisp or Granny Smith apples are ideal, providing a balance of sweetness and tartness that complements the cranberries.
- → Can I prepare this dish ahead of time?
Yes, you can prepare up to filling the sweet potatoes, refrigerate, and then bake just before serving for convenience.
- → Are pecans necessary for the topping?
Pecans are optional; they add a pleasant crunch but can be omitted for nut-free variations.
- → How do I make this dish vegan?
Substitute the butter with plant-based alternatives to keep this dish vegan-friendly without losing flavor.
- → What is the bake time for the sweet potatoes initially?
Sweet potatoes should be baked at 400°F for 45-50 minutes until fork-tender before scooping and filling.