Cranberry Apple Twice-Baked Sweet Potatoes Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the sweet potatoes.
- 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.
- 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.
- 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.
- Add Pecans: Stir the chopped pecans into the skillet and sauté briefly to combine all the flavors evenly.
- 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.
- Fill Sweet Potatoes: Spoon generous amounts of the warm apple-cranberry-pecan mixture onto each sweet potato half, distributing it evenly.
- 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.
- 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
