Cranberry Apple Twice-Baked Sweet Potatoes are a delightful mix of sweet, tart, and comforting flavors all tucked inside a fluffy sweet potato. The warm, soft potato combines beautifully with the fresh cranberries and sweet, tender apples for a dish that feels like a cozy hug on a plate.
I love making these because they bring a little extra surprise with every bite. The cranberries add a nice pop of tartness, and the apples melt gently into the potato, making the inside creamy and delicious. I usually roast the potatoes first to get that perfect tender texture, then stuff them with the fruit mixture before baking them again until they’re golden and bubbly.
This recipe is perfect for the holidays, but I enjoy it any time I want something that feels special without too much fuss. I like to serve them as a side dish alongside roasted chicken or a simple green salad. They’re also great on their own as a cozy snack or light meal. Whenever I make these, they always bring smiles around the table!
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium-sized sweet potatoes with firm skin. They roast evenly and provide a naturally sweet base. If sweet potatoes are unavailable, try using yams or even butternut squash for a similar texture.
Apples: Tart apples like Granny Smith work best here for a bright, crisp contrast. If you prefer sweeter apples, Fuji or Honeycrisp are good alternatives.
Cranberries: Dried cranberries add a pop of tartness and chewy texture. Fresh cranberries could be used, but they need to be cooked down first to soften and sweeten.
Nuts: Walnuts or pecans give a nice crunch. If you have allergies or prefer no nuts, try pumpkin seeds or toasted oats instead.
Feta Cheese: Feta adds a salty creaminess that balances the sweetness well. Goat cheese is a great swap, or use cream cheese for milder flavor. For dairy-free, try a nut-based cheese or leave it out entirely.
How Do You Get Perfect Twice-Baked Sweet Potatoes Without Mess?
Managing the scooping and refilling can feel tricky, but these tips help keep it neat and easy:
- After baking, let potatoes cool enough so you can handle them without burning your fingers—about 10 minutes.
- Slice lengthwise, then use a spoon or melon baller to gently scoop out the flesh. Leave about a 1/4 inch layer along the skin to keep the shape sturdy.
- Mix the scooped flesh with your other ingredients in a bowl thoroughly for creamy, even flavor.
- When refilling, spoon the mixture carefully and pack lightly to avoid smashing the skins. A gentle press with the back of the spoon helps keep everything in place.
- Bake the stuffed potatoes on a baking sheet to catch any drips and bake until everything is warmed through and the topping gets a little golden.
By following these steps, your twice-baked sweet potatoes will look great on the plate and taste wonderful every time!
Equipment You’ll Need
- Baking sheet – I recommend it because it catches any drips and makes your cleanup easier.
- Fork or sharp knife – helps you pierce the potatoes easily before roasting.
- Spoon or melon baller – perfect for gently scooping out the sweet potato flesh without tearing the skin.
- Mixing bowl – a sturdy one for blending the mashed sweet potato with the added ingredients.
- Baking dish or foil-lined tray – for reheating the stuffed potatoes and browning the tops.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or vegan cheese for different tangs. It changes the flavor but still gives a creamy touch.
- Replace cranberries with diced dried apricots or raisins for extra sweetness and chewiness.
- For a savory twist, add cooked bacon pieces or sautéed onions before baking.
- Use a dash of ground ginger or nutmeg in the filling for a warming, spice-infused flavor.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 4 medium sweet potatoes
- 1 cup tart apple, peeled and diced (such as Granny Smith)
- 1/2 cup dried cranberries
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 cup crumbled feta cheese (or goat cheese)
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup or honey
- Salt and pepper to taste
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes total. You’ll spend 45-60 minutes baking the sweet potatoes the first time, around 15 minutes mashing and mixing the filling, and then another 15-20 minutes baking the stuffed potatoes until warm and bubbly.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Wash each sweet potato and poke a few holes in them using a fork. Lay them on a baking sheet and roast them for 45 to 60 minutes, or until they’re tender when you pierce them with a fork.
2. Scoop and Mash the Filling:
When the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh into a mixing bowl, leaving a thin layer inside the skins to keep them intact. Mash the sweet potato flesh with butter, cinnamon, maple syrup, salt, and pepper until smooth and creamy.
3. Mix in the Fruit and Nuts:
Gently fold the diced apples, dried cranberries, and half of the chopped nuts into the mashed sweet potato mixture. Make sure everything is mixed well but keep those ingredients distinct for texture.
4. Stuff and Bake Again:
Spoon the filling back evenly into the sweet potato skins. Sprinkle the top with crumbled feta cheese and the remaining chopped nuts. Place the stuffed potatoes back on the baking sheet and bake at 375°F (190°C) for about 15-20 minutes, or until heated through and the cheese starts to melt.
5. Garnish and Serve:
Remove the sweet potatoes from the oven and garnish with a fresh rosemary sprig if you like. Serve warm as a comforting side dish or a satisfying vegetarian main course. Enjoy!
Can I Use Frozen Cranberries Instead of Dried?
Yes, you can use frozen cranberries, but cook them gently first to soften and reduce excess moisture. Sauté them briefly with a little maple syrup before adding to the filling for best results.
Can I Make These Ahead of Time?
Absolutely! Prepare and bake the sweet potatoes and filling up to step 4, then refrigerate the stuffed potatoes. When ready to serve, bake them at 375°F (190°C) for 20-25 minutes until heated through and the cheese melts.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the skins crisp and the filling creamy.
Can I Make This Recipe Vegan?
Yes! Simply swap the butter with a plant-based alternative and use dairy-free cheese or omit the cheese entirely. The flavor will still be delicious and cozy.
