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 brings warmth and festive color to any meal, and it has become a favorite in my family during the holidays.
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 is perfect for sharing and brings the family together to enjoy a cozy meal.
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 this festive side dish as the perfect finishing touch to your holiday table.
Recipe Guide
- → What type of sweet potatoes work best?
Medium to large sweet potatoes with firm skins are ideal to hold the filling without breaking during baking.
- → Can I use frozen cranberries?
Yes, frozen cranberries work well; just thaw slightly or cook a bit longer to ensure they soften properly.
- → How can I make this dish vegan?
Substitute butter with plant-based alternatives and omit pecans if preferred to keep it vegan and nut-free.
- → Is it possible to prepare this ahead of time?
Yes, you can prepare the filling and fill the potatoes up to the final baking step, then refrigerate and bake before serving.
- → What spices enhance the flavor best?
Cinnamon and nutmeg complement the apple and cranberry mixture beautifully, adding warm, autumnal notes.