Name: Cranberry Apple Twice-Baked Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium sweet potatoes; 2 tablespoons butter; 2 medium apples, peeled, cored, and diced into 1-in cubes; 1/2 cup dried cranberries; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 tablespoons coconut sugar (or brown sugar); 1/4 cup chopped pecans

Jump to Recipe· 4.6 from 33 reviews

If you’re in the mood for a cozy, slightly sweet, and oh-so-flavorful side dish, you’re about to fall in love with this Cranberry Apple Twice-Baked Sweet Potatoes Recipe. It’s got all the warm spices and bright fruity notes that make fall dinners extra special, yet it’s simple enough to come together on a weeknight. Trust me, once you try this combo of tender sweet potatoes with sautéed apples, cranberries, and pecans, you’ll be adding it to your regular rotation. So pour yourself a cup of coffee or tea, and let’s get baking!

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Why This Recipe Works

Perfect Balanced Sweetness: The natural sweetness of roasted sweet potatoes gets a bright, tart lift from cranberries and apples, creating a delicious harmony.
Warm, Inviting Spices: Ground cinnamon and nutmeg add cozy, comforting notes making this a soul-satisfying dish for cooler days.
Crunchy Texture: Pecans provide a lovely crunch that contrasts the softness of the filling, keeping every bite interesting.
Easy Yet Elegant: The twice-baked method feels fancy but is straightforward enough for cooks of any skill level.

Ingredients & Why They Work

Every ingredient in this Cranberry Apple Twice-Baked Sweet Potatoes Recipe has a purpose. The sweet potatoes provide a creamy base, while the apples and cranberries add that juicy pop of flavor and sweetness. Pecans turn the dish into a multi-textured experience, and the warm spices tie it all together for a truly cozy bite. When you shop, look for sweet potatoes that are firm with smooth skin and apples that are crisp rather than mealy to get the best results.

Cranberry Apple Twice-Baked Sweet Potatoes, sweet potato side dish with cranberries and apples, cozy fall sweet potato recipes, healthy baked sweet potatoes, festive autumn side dish - Flat lay of two whole sweet potatoes with smooth orange skin, peeled and diced crisp apple cubes, vibrant dried cranberries scattered nearby, a small pile of chopped pecans, golden butter melting in soft chunks, and a sprinkle of warm brown coconut sugar alongside a dusting of ground cinnamon and nutmeg, all beautifully arranged with natural light highlighting their rich colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sweet potatoes: Choose medium-sized ones to ensure even roasting and good stuffing space.
Butter: Adds richness that helps marry all the ingredients together while sautéing the filling.
Apples: I like using firm varieties like Granny Smith or Honeycrisp for that nice crunch and tartness.
Dried cranberries: Their sweet-tart flavor really complements the apples and adds chewy texture.
Ground cinnamon: A classic warming spice that enhances the fruit flavors wonderfully.
Ground nutmeg: Just a pinch to add subtle depth and warmth.
Coconut sugar: Adds a gentle caramel-like sweetness, but brown sugar works just as well.
Chopped pecans: For crunch and a buttery nutty flavor that rounds the dish out.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible the Cranberry Apple Twice-Baked Sweet Potatoes Recipe is. Whenever I make it, I find small ways to tailor it to the season or the ingredients I have on hand. Don’t hesitate to tweak it yourself — that’s half the fun and why this dish feels so personal!

Variation: Sometimes I swap pecans for walnuts when I’m out or add a handful of raisins for extra sweetness; both work beautifully.
Dietary Modification: For a vegan version, swap the butter for coconut oil or a vegan butter substitute — it’s just as delicious.
Seasonal Change: In winter, I like adding a splash of orange juice to the apple mixture for a citrus twist.

Step-by-Step: How I Make Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Step 1: Roast the Sweet Potatoes to Perfection

First things first, preheat your oven to 425°F. While it’s warming up, give your sweet potatoes a good scrub under cool water to remove any dirt, then dry them completely with a kitchen towel. This helps the skin roast nicely without steaming. Using a fork, prick the skins all over—this prevents steam from building up inside during baking. Pop them into a baking dish and roast for about 40 to 45 minutes, checking at the 40-minute mark by piercing with a knife or skewer. When they’re soft and tender all the way through, you’re good to go!

Step 2: Sauté the Apples, Cranberries, and Spices

While those sweet potatoes are roasting, melt your butter in a medium skillet over medium-high heat. Once it’s shimmering, add your diced apples, dried cranberries, ground cinnamon, nutmeg, and coconut sugar. Stir occasionally and sauté for about 5 to 7 minutes, or until the apples are tender but not mushy—you want a little bite left in them. Finally, toss in the chopped pecans and give everything one last minute in the pan to toast those nuts lightly and bring all the flavors together.

Step 3: Assemble and Bake the Twice-Baked Sweet Potatoes

When your sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the insides gently with a fork—this makes room for your flavorful filling. Spoon the warm apple cranberry mixture on top generously, then pop them back into your 425°F oven for another 10 minutes. This last bake melts everything together and lets the filling bubble nicely. Serve warm and enjoy every bite of the comforting blend.

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Pro Tips for Making Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Pick Medium Sweet Potatoes: If they’re too small, you won’t have enough filling room; too large and baking times can get tricky.
Don’t Skip Pricking the Skin: It lets steam escape, preventing the potatoes from bursting during roasting.
Use Firm Apples: Softer apples turn mushy, stealing that nice crunch you want in the filling.
Toast Pecans Briefly: It wakes up their flavor and gives the filling a lovely nutty aroma.

How to Serve Cranberry Apple Twice-Baked Sweet Potatoes Recipe

Garnishes

I’m a big fan of sprinkling a little extra chopped pecans or a light dusting of cinnamon on top right before serving—it adds a subtle crunch and a nice visual touch. Sometimes I drizzle a tiny bit of maple syrup to enhance the sweetness even more. Fresh thyme leaves also work beautifully for a subtle earthy hint.

Side Dishes

Since this dish is quite rich and savory-sweet, I like pairing it with a simple green salad with a tangy vinaigrette to balance the flavors. It also pairs well with roasted chicken or pork tenderloin for an easy, satisfying meal.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served these twice-baked sweet potatoes right in mini cast iron skillets or on rustic wooden boards with sprigs of fresh rosemary to bring an inviting, festive vibe to the table. You can even hollow out small sweet potatoes for bite-sized appetizers filled with the apple cranberry mixture – always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh batch, wrap any leftover Cranberry Apple Twice-Baked Sweet Potatoes Recipe tightly with foil or store in an airtight container in the fridge. They’ll keep well for up to 3 days without losing much of their texture or flavor.

Freezing

I’ve had success freezing these sweet potatoes after the first bake but before adding the filling. Just wrap them tightly in foil or plastic wrap, then freeze. When you’re ready to eat, thaw overnight, top with the filling, and bake as usual. This method helps keep the filling fresh and prevents sogginess.

Reheating

To reheat leftovers, I recommend warming them in a 350°F oven for about 15 to 20 minutes. This reheats evenly and restores the crispy edges without drying them out the way a microwave sometimes does. For a quicker option, microwave for 2 minutes, then finish with a few minutes under the broiler for a bit of crisp.

FAQs

Can I use other types of apples for the Cranberry Apple Twice-Baked Sweet Potatoes Recipe?

Absolutely! While I suggest firm and tart apples like Granny Smith or Honeycrisp for the best texture, you can use whatever you have on hand. Just avoid very soft or overly sweet apples as they might turn mushy when cooked.
Can I prepare this recipe vegan?

Yes! Simply substitute the butter with coconut oil or your favorite plant-based butter. The rest of the ingredients are naturally vegan.
How long can I store leftover Cranberry Apple Twice-Baked Sweet Potatoes?

Stored in an airtight container in the refrigerator, leftovers keep well for up to 3 days. For best quality, reheat soon rather than letting them linger.
Can I freeze the fully assembled twice-baked sweet potatoes?

Freezing after assembling and baking isn’t ideal because the filling can become watery upon thawing. It’s better to freeze after the first bake, then add the filling and finish baking when you’re ready to eat.

Final Thoughts

This Cranberry Apple Twice-Baked Sweet Potatoes Recipe has become one of my favorite ways to make sweet potatoes feel a little more special and festive. It’s a truly comforting dish loaded with texture, flavor, and seasonal vibes. I can’t recommend it enough if you want a dish that will wow friends and family without taking a ton of effort. So next time you’re craving something warm, sweet, and tart all at once, give this recipe a whirl—you’re going to love it as much as I do!