Save Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
This recipe has become a favorite for seasonal gatherings I enjoy making for family and friends.
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
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired and drizzle with a little extra maple syrup.
- Step 6:
- Return the filled potatoes to the oven and bake for 10–12 minutes until heated through and tops are golden. Serve warm.
Save This dish often brings our family together during holidays creating warm and memorable moments.
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.
Nutritional Information
Calories 240 Total Fat 5 g Carbohydrates 45 g Protein 2 g per serving
Save These twice-baked sweet potatoes are the perfect finishing touch to any autumn meal.
Recipe FAQ
- → What type of apples work best for this dish?
Medium apples like Honeycrisp or Granny Smith provide the best balance of sweetness and tartness for this filling.
- → Can I prepare the dish in advance?
Yes, prepare up to filling the skins and refrigerate. Bake just before serving to warm through and brown the tops.
- → How can I make this dish nut-free?
Simply omit the chopped pecans topping to keep it free of tree nuts.
- → What spices are included in the filling?
The filling is seasoned with ground cinnamon and nutmeg for a warm, cozy flavor profile.
- → Is there a vegan option?
Replace butter with plant-based alternatives to make the dish vegan-friendly.
- → How do I know when sweet potatoes are done baking initially?
Bake until they are fork-tender, usually about 45–50 minutes at 400°F (200°C).