Cranberry Apple Twice Baked Sweet Potatoes
These cranberry apple twice baked sweet potatoes are like fall wrapped in a sweet little boat creamy, cozy, and full of festive flavor!
Ingredients
- 4 medium sweet potatoes
- 1 small apple peeled and diced (Honeycrisp or Gala work great)
- 1 cup fresh or frozen cranberries
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- Optional: chopped pecans or walnuts for a little crunch
Instructions
- Preheat your oven to 400°F.
- Prick the sweet potatoes with a fork and place them on a baking sheet.
- Roast for 45 to 60 minutes until soft and caramelized. Let them cool slightly before handling.
- While the potatoes roast, melt butter in a skillet.
- Add diced apple and cook for 3 minutes until starting to soften.
- Stir in cranberries, maple syrup, cinnamon, nutmeg, and salt.
- Cook until the cranberries burst and the mixture thickens like a warm jam. Set aside.
- Slice each potato lengthwise and gently scoop out most of the flesh.
- Mash the sweet potato in a bowl and stir in half the cranberry apple mix.
- Spoon it back into the skins and top with the rest of the fruit filling.
- Pop them back in the oven for 15 to 20 minutes until bubbly and golden.
- Optional: Sprinkle chopped pecans on top before baking for extra crunch.
Notes
Use crisp, slightly tart apples like Honeycrisp or Pink Lady. You can prep these a day ahead, or swap butter with coconut oil for a dairy-free version.