Description
Warm, cozy, and filled with fall flavor, these Cranberry Apple Twice Baked Sweet Potatoes make a delicious holiday side or nutritious vegetarian entrée. Sweet apples, tart cranberries, and warm spices create the perfect festive dish.
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons butter
- 2 medium apples, peeled, cored, and diced into 1-inch cubes
- ½ cup dried cranberries
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons coconut sugar (or brown sugar)
- ¼ cup chopped pecans
Instructions
- Bake the sweet potatoes:
Preheat oven to 425°F (220°C). Scrub the sweet potatoes, dry well, and prick all over with a fork. Place in a baking dish and roast for 40–45 minutes, or until fork-tender. - Prepare the topping:
Melt butter in a skillet over medium-high heat. Add apples, cranberries, cinnamon, nutmeg, and coconut sugar. Cook for a few minutes until apples soften, stirring occasionally. Add pecans and sauté 1 more minute. - Fluff the sweet potatoes:
Remove potatoes from oven. Carefully split them open and lightly fluff the inside with a fork. - Fill the potatoes:
Spoon the apple-cranberry mixture over each sweet potato. - Bake again:
Return to the oven for 10 more minutes, until the filling is warm and bubbly. - Serve warm and enjoy!
Notes
- Don’t overcook the apples — they should be soft but not mushy.
- Add a drizzle of maple syrup for extra sweetness.
- For a nut-free version, simply omit the pecans.
- Use firm, sweet apples like Honeycrisp, Gala, or Fuji for best texture.
- Make ahead by baking the potatoes and preparing the filling, then assemble before the second bake.
- Prep Time: 10 minutes
- Cook Time: 55 minutes