Cranberry Apple Twice Baked Sweet Potatoes

The smell of sweet potatoes roasting always pulls me back to my first apartment kitchen, where I learned that patience pays off in the most delicious ways. These twice baked beauties started as an experiment for Thanksgiving dinner and have since become the dish everyone actually asks for. The combination of tart cranberries against sweet apples creates this perfect balance that somehow tastes like autumn on a fork.

Last year my sister claimed she did not even like sweet potatoes until she tried these. She went back for seconds and then actually asked to take leftovers home, which I consider the highest possible compliment. Now they are non negotiable for our holiday table, and I have started making them just because the craving hits on random Tuesday nights too.

Ingredients

• 6 medium sweet potatoes: Uniform size helps them cook evenly so some are not done while others are still hard
• 2 tablespoons olive oil: This helps the skins get perfectly crisp and seasoned
• Salt and black pepper: Do not be shy here because the filling is sweet so the potatoes need a solid savory base
• 3 tablespoons unsalted butter: Unsalted lets you control the salt level since the filling has plenty already
• 2 large apples: Granny Smith brings tartness while Honeycrisp adds natural sweetness
• 1 cup fresh cranberries: They burst during cooking and create these little pockets of bright flavor
• ¼ cup light brown sugar: Just enough to bridge the gap between sweet and tart without becoming dessert
• 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg: Warm spices that make everything taste cozy
• ½ cup pecans: Toasted nuts add the crunch that takes this from good to unforgettable
• 2 tablespoons maple syrup: The finishing touch that adds shine and a deeper sweetness
• Fresh thyme leaves: Herbs cut through all the sweetness and keep it tasting like real food

Instructions

Get the oven going and prep your potatoes:

Crank your oven to 425°F and line a baking sheet with parchment because these will get messy. Scrub the sweet potatoes until they are completely clean and dry them well so the oil sticks properly.

Season and roast the sweet potatoes:

Pierce each potato all over with a fork so steam can escape. Rub them generously with olive oil and sprinkle with salt and pepper before arranging them on your baking sheet with space between each one.

Roast until fork tender:

Let them roast for 40 to 45 minutes until a knife slides through easily. The skins should be slightly crisp and the inside completely soft.

Start the filling while potatoes roast:

Melt butter in a large skillet over medium high heat. Add the diced apples in one layer and let them sit for 2 to 3 minutes without touching them so they get golden and caramelized.

Add the remaining filling ingredients:

Stir in the cranberries, brown sugar, cinnamon, nutmeg and kosher salt. Cook for another 5 to 7 minutes until the cranberries start to burst and the apples are tender.

Finish the filling:

Stir in the toasted pecans during the last minute of cooking. Take the skillet off the heat and let everything hang out while the potatoes finish roasting.

Prep the sweet potatoes for stuffing:

Once the potatoes are cool enough to handle, cut each one lengthwise down the center. Use a fork to fluff up the inside and push the ends toward the middle to make room for all that filling.

Stuff the potatoes:

Spoon the apple cranberry mixture generously into each sweet potato. Really mound it up because it settles a bit during the second bake.

Bake again until golden:

Return the stuffed potatoes to the oven for another 10 minutes. You want them heated through with the edges of the filling getting slightly caramelized.

Add the finishing touches:

Let them rest for a few minutes before drizzling with maple syrup. Top with extra toasted pecans, sliced almonds, fresh thyme and flaky sea salt if you want to make them look as good as they taste.

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These potatoes have become my go to when I want to bring something that feels special without spending the entire day in the kitchen. There is something about digging into a loaded sweet potato that just makes people happy, and watching the cranberries burst in the pan never gets old.

Make It Your Own

The beauty of this recipe is how flexible it is once you understand the basic formula. Sometimes I swap the pecans for walnuts or add a pinch of cayenne if I want to play with heat.

Timing Is Everything

The filling comes together quickly so do not start it until the potatoes have been roasting for at least 20 minutes. This way everything is ready at the same time and you are not rushing.

Serving Suggestions

These work beautifully alongside roast chicken, turkey or even as a main dish with a big green salad. The combination of sweet and savory means they pair with almost any protein.

• Leftovers reheat surprisingly well in a 350°F oven for about 15 minutes
• Try crumbling a little goat cheese on top for an extra layer of flavor
• If serving a crowd, consider making mini versions with smaller sweet potatoes

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Hope these twice baked sweet potatoes find their way to your table soon. They are the kind of dish that turns a regular dinner into something worth remembering.

Recipe FAQs

→ Can I make these twice baked sweet potatoes ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Bake the sweet potatoes through step 3, let them cool, then refrigerate. When ready to serve, stuff and bake for the final 10 minutes to heat through.

→ What type of apples work best for the filling?

Granny Smith or Honeycrisp apples are ideal because they hold their shape during cooking and provide a nice tart balance to the sweet potatoes and cranberries. Avoid softer varieties like Red Delicious or Gala, which may become mushy.

→ Can I use dried cranberries instead of fresh?

Yes, substitute an equal amount of dried cranberries for fresh. Since dried cranberries are sweeter, reduce the brown sugar in the filling to 2 tablespoons. Rehydrate them in warm water for 10 minutes before cooking for best texture.

→ How do I make this dish vegan?

Replace the butter with plant-based butter or coconut oil. Use maple syrup instead of honey if desired. The pecans and remaining ingredients are naturally plant-based, making this an easy vegetarian-to-vegan conversion.

→ What can I substitute for pecans for nut allergies?

Roasted pumpkin seeds (pepitas) or sunflower seeds provide excellent crunch and work well with the autumn flavors. You can also omit nuts entirely—the dish remains delicious without them, especially with the maple syrup finish.

→ How do I know when the sweet potatoes are fully baked?

Pierce the sweet potatoes with a fork or paring knife—they should slide in easily with no resistance. The skin should feel slightly wrinkled, and you may see some natural sugars caramelizing at the ends. This usually takes 40-45 minutes at 425°F.