Save The first time I made these twice baked sweet potatoes was actually by accident I had planned a simple roasted side dish but my daughter suggested we make them more festive and Im so glad she did.
Last Thanksgiving my brother who claims to dislike sweet potatoes went back for thirds and finally admitted he had been missing out his entire life.
Ingredients
- 6 medium sweet potatoes: Uniform size helps them cook evenly so they are all done at the same time
- 2 tablespoons olive oil: Rubbing the skins with oil creates that beautiful slightly crispy exterior
- Salt and black pepper: Dont skip seasoning the outside it creates a nice contrast to the sweet filling
- 3 tablespoons unsalted butter: Use real butter here it helps caramelize the apples beautifully
- 2 large apples: Granny Smith or Honeycrisp work best because they hold their shape during cooking
- 1 cup fresh cranberries: Fresh cranberries add that perfect tart pop but frozen work in a pinch
- ¼ cup light brown sugar: This helps balance the tart cranberries without making it too sweet
- 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg: Warm spices that make the whole house smell amazing
- ½ cup pecans chopped and toasted: Toasting them first brings out this incredible nutty flavor
- 2 tablespoons maple syrup: This final drizzle ties everything together perfectly
- Fresh thyme leaves: Adds this lovely herbal note that cuts through all the sweetness
Instructions
- Get the oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later
- Prep the sweet potatoes:
- Scub them thoroughly dry completely then pierce several times with a fork so steam can escape
- Season and roast:
- Rub them all over with olive oil and season generously with salt and pepper before arranging on the baking sheet
- Roast until tender:
- Bake for 40 to 45 minutes until a knife slides in easily then let them cool for just 5 minutes
- Start the filling:
- Melt butter in a large skillet over medium high heat then add diced apples in a single layer
- Caramelize the apples:
- Let them cook undisturbed for 2 to 3 minutes to get that golden color then stir and add cranberries
- Add the spices:
- Sprinkle in brown sugar cinnamon nutmeg and kosher salt then cook for 5 to 7 minutes until cranberries begin to burst
- Finish the filling:
- Stir in toasted pecans during the final minute then remove the skillet from heat
- Prepare the potatoes:
- Cut each cooled potato lengthwise and use a fork to fluff the interior while pressing the ends to widen the opening
- Stuff generously:
- Spoon the apple cranberry filling into each potato mounding it high because some will settle during baking
- Bake again:
- Return to the oven for 10 minutes until heated through and edges are slightly caramelized
- Add the finishing touches:
- Let them rest for a few minutes then drizzle with maple syrup and garnish with thyme and flaky sea salt
Save These have become such a staple at our holiday table that my mom now requests them every single year instead of traditional marshmallow topped sweet potatoes.
Make Ahead Magic
The filling can be prepared up to a day in advance and stored in the refrigerator which makes Thanksgiving day so much less stressful.
Serving Suggestions
These pair beautifully with roasted turkey or ham and the vibrant red cranberries make them naturally gorgeous on any holiday platter.
Customization Options
Swap pecans for toasted pumpkin seeds if you need nut free options or use coconut oil instead of butter for a vegan version that still tastes incredible.
- Add a pinch of cayenne pepper if you like a little heat
- Try swapping fresh cranberries with chopped dried cherries in winter
- A squeeze of fresh orange juice over the filling before baking brightens everything
Save These sweet potatoes have become the dish my family talks about weeks after the holiday and that is the best kind of recommendation.
Recipe Guide
- → Can I make these twice baked sweet potatoes ahead of time?
Yes, prepare the filling up to 1 day in advance and store it refrigerated. Roast the sweet potatoes and complete the assembly when ready to serve. Reheat gently at 350°F for 10-15 minutes until warmed through.
- → What type of apples work best for this filling?
Granny Smith or Honeycrisp apples are ideal because they hold their shape during cooking and provide a nice balance of tartness to complement the sweet potatoes and cranberries.
- → How do I make this dish nut-free?
Simply omit the pecans and almonds from the filling and garnish. You can substitute roasted pumpkin seeds or sunflower seeds for added crunch without the nuts.
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well. Reduce the brown sugar slightly in the filling since dried cranberries are already sweetened. Add them during the last 2 minutes of cooking to soften without becoming mushy.
- → What's the best way to reheat leftovers?
Reheat individual portions in the microwave for 2-3 minutes or place the whole dish in a 350°F oven for 15-20 minutes until heated through. The texture remains creamy and the flavors continue to develop.
- → Can I freeze assembled twice baked sweet potatoes?
Yes, after the final baking, let cool completely, wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 20-25 minutes until hot throughout.