Save Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
The first time I made these twice-baked sweet potatoes, my family couldn’t get enough of the blend of apple, cranberry, and warm spices.
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
- Preheat Oven:
- 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.
- Prepare Filling:
- 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.
- Scoop Potatoes:
- 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.
- Mix Filling:
- 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.
- Fill Potatoes:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired, and drizzle with a little extra maple syrup.
- Bake:
- Return the filled potatoes to the oven and bake for 10 12 minutes, until heated through and tops are golden. Serve warm.
Save My family looks forward to these every holiday because they combine the best seasonal flavors in one dish.
Notes
Use medium-to-large sweet potatoes to ensure the skins hold their shape. For a nut-free version, omit pecans. For vegan, use plant-based butter. Excellent as a make-ahead side—prepare up to step 5, refrigerate, and bake before serving.
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.
Save This recipe is a guaranteed crowd-pleaser with its balance of sweetness and spice.
Recipe Q&A
- → What type of apples work best for filling?
Firm apples like Honeycrisp or Granny Smith are ideal. They hold their shape and provide a balance of sweetness and tartness.
- → Can I use frozen cranberries for the filling?
Yes, frozen cranberries can be used directly. They will soften and burst during cooking, adding vibrant tartness.
- → How should I prepare the sweet potatoes before baking?
Scrub and prick the potatoes before baking until fork-tender to ensure an easy scoop-out for filling.
- → Is it necessary to bake the stuffed potatoes twice?
Twice baking warms the filling through and gives a nice golden top, improving texture and flavor blending.
- → What can I use instead of pecans for topping?
Seeds like pumpkin or sunflower, or chopped walnuts, work well as crunchy alternatives.
- → How can I make a vegan version?
Substitute butter with plant-based alternatives to keep the dish dairy-free while maintaining richness.