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Irresistible Cranberry Apple Sweet Potatoes Recipe

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Creamy, caramelized sweet potatoes filled with a warm, cinnamon-spiced mixture of tart cranberries, crisp apples, and a touch of brown sugar. Perfect for cozy autumn meals or holiday celebrations.

Ingredients

Scale
  • 4 large sweet potatoes
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup diced apples (Honeycrisp or Granny Smith)
  • 1 cup fresh or frozen cranberries (or dried cranberries as a substitute)
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 cup chopped pecans (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Wash and scrub the sweet potatoes thoroughly. Pat them dry and pierce each potato a few times with a fork to allow steam to escape while baking.
  3. Place the sweet potatoes on the baking sheet and bake for 45-60 minutes, or until they’re soft when pierced with a fork. Let them cool slightly.
  4. While the sweet potatoes are cooling, prepare the filling. In a mixing bowl, combine the diced apples, cranberries, softened butter, brown sugar, cinnamon, nutmeg, orange juice, and a pinch of salt. Stir until everything is evenly coated.
  5. Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a thin layer inside the skins to help them hold their shape.
  6. Place the scooped-out sweet potato flesh into a separate bowl. Mash it with a fork or potato masher until smooth. Add half of the prepared filling to the mashed sweet potatoes and mix well.
  7. Spoon the mashed sweet potato mixture back into the potato skins. Top with the remaining filling, spreading it across the surface evenly.
  8. Return the stuffed sweet potatoes to the baking sheet and bake for an additional 15-20 minutes, or until the tops are lightly browned and the filling is bubbling.
  9. Remove from the oven and let cool for 5 minutes before serving. Enjoy warm!

Notes

[‘Choose large, evenly shaped sweet potatoes for easier scooping and refilling.’, ‘Don’t over-bake the sweet potatoes to avoid tearing the skins.’, ‘You can bake the sweet potatoes and prepare the filling a day in advance.’, ‘If the filling feels too dry, add a splash more orange juice.’, ‘For a chunkier filling, avoid mashing the sweet potato completely.’]

Nutrition

Keywords: cranberry apple sweet potatoes, twice-baked sweet potatoes, fall recipes, Thanksgiving side dish, holiday recipes

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