Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Introduction

Cranberry Apple Twice-Baked Sweet Potatoes offer a delightful blend of sweet and tart flavors perfect for cozy meals. This recipe combines tender roasted sweet potatoes with a warm, spiced apple and cranberry filling, making it an ideal side or vegetarian main dish.

Ingredients

• 2 medium sweet potatoes
• 2 medium apples, peeled, cored, and diced into 1-inch cubes
• 3 tablespoons coconut sugar (or brown sugar)
• ¼ cup chopped pecans
• ½ cup dried cranberries
• 2 tablespoons butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. Step 1: Preheat the oven to 425°F (218°C). Scrub and thoroughly dry the sweet potatoes, then prick them all over with a fork. Arrange the sweet potatoes in a baking dish and roast for 40-45 minutes until they become very tender.
2. Step 2: While roasting, melt butter in a medium skillet over medium-high heat. Once hot, add diced apples, dried cranberries, cinnamon, nutmeg, and coconut sugar. Sauté for several minutes, stirring occasionally, until the apples soften nicely.
3. Step 3: Add chopped pecans to the skillet and sauté briefly to combine all ingredients well.
4. Step 4: Once the sweet potatoes are roasted, carefully split them open and fluff the insides using a fork.
5. Step 5: Spoon generous amounts of the apple-cranberry filling onto each sweet potato half.
6. Step 6: Return the stuffed sweet potatoes to the oven for an additional 10 minutes at 425°F so everything warms through completely and becomes bubbly on top.
7. Step 7: Serve warm to enjoy the cozy blend of flavors.

Tips & Variations

• For a richer taste, try adding a splash of maple syrup to the apple mixture during sautéing.
• Use walnuts instead of pecans for a different nutty flavor.
• To make this dish vegan, substitute butter with a plant-based alternative.
• If you prefer a spicier note, add a pinch of ground ginger or cloves to the filling.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through, or microwave covered for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the sweet potatoes and filling ahead of time. Assemble them just before reheating to keep the textures and flavors fresh.

Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but they are quite tart. You might want to increase the sugar slightly or cook them longer to soften their sharpness.

Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

These Cranberry Apple Twice-Baked Sweet Potatoes combine the natural sweetness of roasted sweet potatoes with a warm, spiced filling of sautéed apples, dried cranberries, pecans, and aromatic spices. Perfect as a cozy side dish or a comforting vegetarian meal, this recipe is easy to prepare with simple ingredients and oven roasting techniques that bring out vibrant fall flavors.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 medium sweet potatoes

Apple-Cranberry Filling

• 2 medium apples, peeled, cored, and diced into 1-inch cubes
• 3 tablespoons coconut sugar (or brown sugar)
• ¼ cup chopped pecans
• ½ cup dried cranberries
• 2 tablespoons butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the sweet potatoes.
2. Prepare Sweet Potatoes: Scrub the sweet potatoes thoroughly and dry them well. Use a fork to prick them all over to allow steam to escape during roasting.
3. Roast Sweet Potatoes: Place the sweet potatoes in a baking dish and roast in the preheated oven for 40-45 minutes, or until they are very tender when pierced with a fork.
4. Cook Apple and Cranberry Filling: While the sweet potatoes roast, melt butter in a medium skillet over medium-high heat. Add the diced apples, dried cranberries, cinnamon, nutmeg, and coconut sugar. Sauté this mixture, stirring occasionally, for several minutes until the apples soften nicely.
5. Add Pecans: Stir the chopped pecans into the skillet and sauté briefly to combine all the flavors evenly.
6. Prepare Sweet Potatoes for Filling: Once the sweet potatoes are roasted and tender, carefully split each one open lengthwise and use a fork to fluff the insides, loosening the flesh for filling.
7. Fill Sweet Potatoes: Spoon generous amounts of the warm apple-cranberry-pecan mixture onto each sweet potato half, distributing it evenly.
8. Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes at 425°F to warm through and allow the topping to become bubbly.
9. Serve: Remove from the oven and serve warm to enjoy the comforting combination of flavors and textures.

Notes

• Use coconut sugar for a subtle caramel-like sweetness or substitute with brown sugar.
• Make sure to prick the sweet potatoes well before roasting to ensure even cooking.
• For extra crunch, you can toast the pecans before adding them to the filling.
• This dish can be prepared ahead by roasting the sweet potatoes and storing the filling separately; just assemble and bake before serving.
• To make it vegan, substitute butter with a plant-based margarine or coconut oil.

Keywords: twice-baked sweet potatoes, cranberry apple sweet potatoes, roasted sweet potatoes, holiday side dish, vegetarian sweet potato recipe