Why Make This Recipe

Cranberry Apple Twice-Baked Sweet Potatoes are a delightful twist on the classic twice-baked potato. They blend sweet, creamy sweet potatoes with the tartness of cranberries and the crunch of apples. This recipe not only tastes amazing but also offers a beautiful presentation, making it perfect for any meal or holiday gathering. It is a healthy dish packed with nutrients and flavor, sure to please both friends and family!

How to Make Cranberry Apple Twice-Baked Sweet Potatoes

Ingredients

You will need four medium-sized sweet potatoes for this recipe. Choose firm and unblemished ones to ensure they bake evenly. Sweet potatoes provide a naturally sweet flavor and creamy texture when baked. Use one cup of fresh cranberries. These tart berries add a wonderful zing and vibrant color to the dish. If fresh ones are unavailable, you can substitute them with frozen cranberries. Select two medium apples; Granny Smith or Honeycrisp varieties work best. Chop the apples into small pieces to mix well with the other ingredients. They contribute a juicy crunch that balances the sweetness of the potatoes. Add 1/4 cup of brown sugar to elevate the sweetness of your mixture. The molasses content in brown sugar gives it a rich flavor that complements the other ingredients beautifully. Incorporate 1 teaspoon of ground cinnamon for warmth and spice. Cinnamon enhances the overall flavor profile while giving off an inviting aroma as it bakes. Use two tablespoons of unsalted butter to enrich the filling’s creaminess. Butter adds depth to the flavors and helps bind all ingredients together during baking. A pinch (about 1/4 teaspoon) of salt balances out the sweetness in this recipe. Salt is essential in enhancing flavors without overpowering them.

Directions

Preheat your oven to 400°F (200°C).
Thoroughly wash the sweet potatoes and pierce them several times using a fork.
Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender.
Once baked, allow the sweet potatoes to cool slightly. Cut them in half lengthwise and scoop out the insides into a mixing bowl, leaving a little around the edges.
In the mixing bowl, mash the sweet potato flesh. Add the cranberries, chopped apples, brown sugar, cinnamon, butter, and salt. Mix everything well until combined.
Spoon the mixture back into the sweet potato skins, mounding slightly on top.
Return the filled sweet potatoes to the oven and bake for another 15-20 minutes until heated through and slightly golden on top.

How to Serve Cranberry Apple Twice-Baked Sweet Potatoes

Serve these twice-baked sweet potatoes warm as a side dish or a delightful vegetarian main course. They are lovely on their own or paired with roasted meats, and they make an attractive addition to any festive table.

How to Store Cranberry Apple Twice-Baked Sweet Potatoes

To store leftover sweet potatoes, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3-4 days. If you want to store them longer, consider freezing them. Wrap them tightly in plastic wrap or aluminum foil and store them in a freezer-safe bag for up to 3 months.

Tips to Make Cranberry Apple Twice-Baked Sweet Potatoes

To make scooping easier, allow the sweet potatoes to cool for a bit before handling them.
For extra flavor, consider adding chopped nuts, such as pecans or walnuts, to the filling for a crunchy texture.
If you prefer a sweeter filling, you can increase the amount of brown sugar or add a drizzle of maple syrup.

Variation

You can customize this recipe by using different fruits like pears or adding spices such as nutmeg for a unique flavor. You can also substitute the butter with a plant-based alternative for a dairy-free option.

FAQs

Can I use canned sweet potatoes instead of fresh ones?
While fresh sweet potatoes provide the best flavor and texture for this recipe, you can use canned sweet potatoes in a pinch. Be sure to drain them well and adjust the sweetness accordingly.

Can I make this recipe ahead of time?
Yes! You can prepare the sweet potatoes and filling a day in advance. Cool them and store them separately in the refrigerator. Just reheat them in the oven before serving.

What if I can’t find cranberries?
If cranberries are not available, you can use raisins or chopped dried cranberries as a substitute. They will still add a nice sweetness and texture to the dish.