Cranberry Apple Twice-Baked Sweet Potatoes
Introduction :
Twice-baked potatoes are a beloved comfort food, but when you swap in sweet potatoes and add a festive cranberry-apple filling, you get a dish that’s both wholesome and holiday-worthy. These Cranberry Apple Twice-Baked Sweet Potatoes are the perfect blend of sweet, savory, and spiced flavors.
The natural sweetness of roasted sweet potatoes pairs beautifully with tart cranberries and crisp apples. A touch of maple syrup and warm spices like cinnamon and nutmeg elevate the dish, making it ideal for Thanksgiving, Christmas, or any cozy fall or winter dinner. Garnished with fresh parsley, these potato halves are as beautiful as they are delicious.
Ingredients Breakdown
3 medium sweet potatoes – The star of the dish, naturally sweet and nutrient-rich.
1 tablespoon olive oil – Helps sauté the apple and cranberries, adding richness.
1 apple, peeled and diced – Adds crisp sweetness and texture.
1/2 cup fresh or dried cranberries – Provides tartness and festive color.
1 tablespoon maple syrup or honey – Enhances sweetness and balances tart cranberries.
1/2 teaspoon ground cinnamon – Adds warmth and depth.
1/4 teaspoon nutmeg – Complements the cinnamon with earthy spice.
Pinch of salt – Balances flavors.
Chopped fresh parsley (optional) – Adds freshness and color for garnish.
$Step-by-Step Instructions :
Step 1: Bake the Sweet Potatoes
Preheat oven to 375°F (190°C).
Scrub sweet potatoes, pierce with a fork, and bake for 45–55 minutes until tender.
Allow to cool slightly before handling.
Step 2: Prepare the Filling
In a skillet, heat olive oil over medium heat.
Add diced apple and cranberries.
Cook for 5–7 minutes until softened.
Stir in maple syrup, cinnamon, nutmeg, and a pinch of salt.
Remove from heat.
Step 3: Scoop and Mix
Slice baked sweet potatoes in half lengthwise.
Scoop out flesh, leaving a thin layer to maintain structure.
Mash flesh in a bowl and mix with apple-cranberry filling.
Step 4: Refill and Bake Again
Spoon mixture back into sweet potato shells.
Return to oven for 15–20 minutes until heated through.
Step 5: Garnish and Serve
Sprinkle with fresh parsley.
Serve warm as a side dish or vegetarian main.
Cooking Tips :
Choose medium sweet potatoes for even cooking.
Use fresh cranberries for tartness; dried cranberries add chewiness.
Adjust sweetness with more or less maple syrup.
Don’t over-scoop—leave enough flesh to support the filling.
Make ahead—prepare filling in advance and bake before serving.
Variations :
Savory Twist: Add caramelized onions and goat cheese.
Nutty Version: Sprinkle chopped pecans or walnuts on top.
Cheesy Option: Mix in shredded cheddar or parmesan.
Spiced Holiday Version: Add cloves or allspice for festive flavor.
Vegan-Friendly: Use olive oil and maple syrup; skip cheese.
Serving Ideas :
Perfect for holiday dinners as a colorful side.
Serve with roast chicken or turkey.
Pair with a green salad for a lighter meal.
Offer as a vegetarian entrée with crusty bread.
Storage :
Refrigerator: Store leftovers in airtight container for up to 3 days.
Freezer: Freeze filled sweet potatoes for up to 1 month.
Reheat: Warm in oven at 350°F for 15 minutes.
Nutrition (per half, approx.) :
Calories: ~180
Protein: ~3g
Fat: ~4g
Carbs: ~34g
Why You’ll Love This Recipe :
Festive and colorful: Perfect for holidays.
Wholesome ingredients: Sweet potatoes, apples, cranberries.
Easy to make: Simple steps, minimal prep.
Versatile: Works as side or main dish.
Crowd-pleaser: Sweet, savory, and spiced flavors appeal to all.
Conclusion :
These Cranberry Apple Twice-Baked Sweet Potatoes are a celebration of seasonal flavors. With their creamy sweet potato base, tart cranberries, and spiced apple filling, they’re both comforting and elegant. Whether you’re hosting a holiday feast or simply craving something cozy, this recipe will brighten your table and delight your guests.