Pin 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 quickly became a staple at our family gatherings as everyone loves the balance of sweet and tart flavors with a cozy, colorful presentation.
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.
Pin This dish brings back lovely memories of cozy holiday dinners shared with family around a warm table full of laughter and delicious food.
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
Pin A perfect balance of sweet and tart with cozy spices makes this recipe a must-try this season.
Recipe FAQ
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well and can be used directly in the filling after thawing slightly.
- → What type of apples are best for this dish?
Honeycrisp or Granny Smith apples provide a nice tartness and hold their shape when cooked.
- → Is it possible to make this dairy-free?
Substitute butter with a plant-based alternative to keep it dairy-free without sacrificing flavor.
- → How can I ensure the sweet potato skins stay intact during scooping?
Use medium to large sweet potatoes and leave about a 1/4-inch border of flesh inside the skins for structure.
- → Can the dish be prepared ahead of time?
Yes, prepare through the stuffing step, refrigerate, then bake just before serving for convenience.
- → Are pecans necessary?
Pecans add a crunchy contrast but can be omitted for nut-free versions without affecting the core flavors.