Sweet, cozy, and filled with fall flavor, these Amazing Cranberry Apple Twice-Baked Sweet Potatoes bring together tender roasted sweet potatoes, caramelized apples, and warm spices for a side dish that feels equal parts wholesome and comforting. This recipe blends naturally sweet ingredients with subtle texture from toasted pecans, making it a standout addition to any holiday spread or weeknight dinner menu.
Why You’ll Love This Amazing Cranberry Apple Twice-Baked Sweet Potatoes
If you enjoy meals that feel special without requiring complicated steps, this dish fits perfectly into your kitchen toolkit. The sweet potatoes are slow-roasted until soft and creamy, then filled with a warm apple-cranberry mixture that tastes like a cross between spiced apple pie and a fruity compote. The final bake brings everything together, letting the flavors settle into the potatoes for a beautifully balanced bite.
This recipe is also family-friendly, naturally gluten-free, and easy to adapt based on your pantry staples. It’s a reliable choice for Thanksgiving, Christmas dinners, fall gatherings, or simply elevating an everyday meal with seasonal charm.
Ingredients for Amazing Cranberry Apple Twice-Baked Sweet Potatoes
Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons butter (or plant-based alternative)
Apple-Cranberry Filling
- 2 medium apples, peeled, cored, and diced
- ½ cup dried cranberries
- 3 tablespoons coconut sugar or brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup chopped pecans
Ingredient Notes
Sweet Potatoes
Choose medium-sized sweet potatoes with smooth skin and no soft spots. Their natural sweetness and creamy flesh form the perfect base.
Substitution ideas:
- Use Japanese sweet potatoes for a denser, subtly nutty flavor.
- Replace butter with avocado oil or coconut oil for dairy-free cooking.
Apples
Any firm, sweet-tart apple like Honeycrisp, Pink Lady, or Gala works beautifully. They hold shape while still turning soft and caramelized during cooking.
Substitutions:
- Pears can replace apples for a slightly softer, more floral filling.
- A mix of apples and pears adds dimension and color.
Dried Cranberries
Dried cranberries bring tartness and chewiness. The sweetness level varies by brand, so adjust the sugar as needed.
Substitutions:
- Dried cherries or raisins work well.
- Fresh cranberries can be used, but add 1–2 extra tablespoons of sugar to balance their tartness.
Pecans
They add crunch and warmth to the dish. Toasting them beforehand enhances the flavor.
Nut-free alternative:
- Toasted pumpkin seeds or sunflower seeds.
Spices
Cinnamon and nutmeg deliver classic fall comfort.
Feel free to add a pinch of ginger or allspice for extra aroma.
No Alcohol or Pork
This recipe contains no alcohol or pork and is naturally suitable for all ages and dietary preferences.
Step-by-Step Instructions
Step 1 – Roast the Sweet Potatoes
Preheat your oven to 425°F (218°C). Scrub the sweet potatoes thoroughly, pat them dry, and poke them all over with a fork. Place them in a baking dish and bake for 40–45 minutes, or until they feel very soft when gently squeezed.
Step 2 – Prepare the Apple-Cranberry Filling
While the potatoes roast, melt butter in a skillet over medium-high heat. Add the diced apples, dried cranberries, coconut sugar (or brown sugar), cinnamon, and nutmeg. Cook for 5–7 minutes, stirring occasionally, until the apples soften and the mixture becomes fragrant. Stir in the chopped pecans and cook for 1 additional minute.
Step 3 – Assemble the Potatoes
Remove the roasted potatoes from the oven and let them cool slightly. Slice each potato open lengthwise. Use a fork to gently fluff the centers without breaking the skins. Spoon the warm apple-cranberry mixture generously into each potato.
Step 4 – Bake a Second Time
Return the filled potatoes to the oven and bake for an additional 10 minutes. This final bake lets the filling settle into the sweet potatoes and enhances the flavors.
Step 5 – Serve Warm
Serve immediately while the filling is bubbly and fragrant. These potatoes pair wonderfully with roasted chicken, turkey, winter salads, or as a sweet-savory vegetarian entrée.
Pro Tips for Success
- Choose evenly sized potatoes so they roast at the same rate.
- Don’t overmix the filling; leave the apples slightly chunky for texture.
- Fluff gently to avoid tearing the potato skins before filling.
- Toast the pecans for deeper flavor and extra crunch.
- Bake on parchment if you want easier cleanup from any bubbling sugars.
Flavor Variations
Cranberry Orange Twist
Add 1 teaspoon of orange zest and a splash of lemon juice to brighten the filling.
Maple Harvest Variation
Swap the sugar for pure maple syrup and add a pinch of ginger for a fragrant twist.
Nutty Spiced Version
Use walnuts or hazelnuts instead of pecans and season with a hint of allspice.
Serving Suggestions
- Serve alongside roasted chicken or turkey during holiday meals.
- Plate with sautéed green beans, brussels sprouts, or a fresh kale salad for seasonal balance.
- Turn this into a vegetarian main course by serving two halves with a hearty grain like quinoa or farro.
- Pair with cinnamon-spiced yogurt for a sweet brunch twist.
Storage and Freezing Instructions
Refrigeration
Store leftovers in an airtight container for up to 4 days. Reheat at 350°F until warmed through.
Freezing
Twice-baked potatoes freeze surprisingly well. Wrap each potato half in foil or place them in a freezer-safe container. Freeze for up to 2 months. Reheat directly from frozen at 375°F for 30–40 minutes.
Make-Ahead Option
Prepare the potatoes through the filling step, then refrigerate before the second bake. Bake the final 10 minutes just before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~240 |
| Protein | 2g |
| Carbohydrates | 45g |
| Fat | 6g |
| Fiber | 5g |
| Sodium | 50mg |
Easy Meal Prep Ideas
- Easy Roasted Butternut Squash Soup You’ll Love
- Easy Apple Spiced Stuffed Sweet Potatoes
- Ultimate Cranberry Turkey Stuffing Balls
FAQ About Amazing Cranberry Apple Twice-Baked Sweet Potatoes
Do I have to bake the sweet potatoes twice?
Yes, the two-step bake is important. The first bake softens the potatoes so you can easily fluff the centers, while the second bake melds the flavors together. Skipping the second bake won’t ruin the dish, but you’ll lose some of the caramelization and warmth that makes this recipe special.
Can I prepare this recipe without nuts?
Absolutely. The nuts provide texture, but they are not essential. You can simply omit them or swap them for seeds like pumpkin or sunflower. Toasting the seeds adds great crunch and keeps the dish allergen-friendly.
What apples work best for the filling?
Firm apples that hold their shape during cooking—such as Honeycrisp, Pink Lady, or Fuji—offer the best texture. Softer apples like McIntosh can still be used, but they’ll yield a slightly mushier filling. Mixing apple varieties also adds depth.
Can I double or triple the recipe?
Definitely. This recipe scales easily for holiday gatherings or large families. Roast all the potatoes at once, prepare a larger batch of filling, and assemble them as usual. You may need a few extra minutes in the final bake when making larger batches.
Can I make this recipe savory instead of sweet?
Yes! You can reduce or omit the sugar and swap the cranberries for caramelized onions. Add fresh herbs like thyme or rosemary. This turns the dish into a savory side with a minimal ingredient change.
Amazing Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients
2 large sweet potatoes1 small apple, diced (Honeycrisp or Gala works well)½ cup fresh or frozen cranberries2 tbsp maple syrup1 tbsp butter, softened¼ tsp cinnamon⅛ tsp nutmegPinch of salt2 tbsp chopped pecans (optional)
- 2 large sweet potatoes
- 1 small apple diced (Honeycrisp or Gala works well)
- ½ cup fresh or frozen cranberries
- 2 tbsp maple syrup
- 1 tbsp butter softened
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- Pinch of salt
- 2 tbsp chopped pecans optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Pierce sweet potatoes with a fork and bake 45–50 minutes, until soft.
- Let cool slightly, then slice in half lengthwise and scoop out the centers.
- Mash the sweet potato flesh with butter, maple syrup, cinnamon, nutmeg, and salt.
- Stir in the diced apple, cranberries, and pecans.
- Spoon filling back into the potato skins.
- Return to the oven and bake 10–15 minutes until cranberries soften and tops lightly brown.
- Serve warm with an optional drizzle of maple syrup.
Notes
- Swap cranberries for dried cherries if desired.
- Add 2 tbsp cream cheese for a creamier filling.
- Great for Thanksgiving or Christmas!
Nutrition
Final Thoughts
These Amazing Cranberry Apple Twice-Baked Sweet Potatoes deliver warmth, color, and comforting fall flavor in every bite. Whether you’re prepping for a holiday dinner or simply craving something seasonal and satisfying, this recipe offers a perfect balance of sweetness and spice. With simple ingredients and a beautiful presentation, it’s a reliable favorite you’ll want to revisit throughout the colder months.Our Pinterest boards feature plenty of easy, delicious recipes to keep things fresh in the kitchen.
