Cranberry Apple Twice-Baked Sweet Potatoes are a delightful twist on a classic comfort food. These sweet potatoes are baked until soft, then scooped out and mixed with juicy cranberries and crisp apples before being baked again to create a warm, slightly sweet, and tangy filling. The contrast of the soft potato with the fresh fruit makes every bite interesting and tasty.
I love how this recipe brings together the flavors of fall in such a simple way. The cranberries add a nice tartness while the apples bring a bit of natural sweetness and crunch. It’s a great mix that feels festive but is easy enough to make on a weeknight. I usually prepare a batch as a side for dinner, but these also work well as a snack or even a light lunch.
One of my favorite things to do is serve these twice-baked sweet potatoes at family gatherings because they always get compliments. Plus, they’re a healthier option compared to some heavier sides. If you want to add a little extra, a sprinkle of cinnamon or a drizzle of maple syrup on top before the second bake is a nice touch that I always enjoy.
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish. I love using medium-sized ones that are similar in size for even cooking. If sweet potatoes aren’t available, you can try orange-fleshed yams, but the flavor will be a bit different.
Apples: Granny Smith or Honeycrisp are my picks because they hold their shape and add a nice tart crunch. If you want it sweeter, Fuji or Gala apples work well too.
Dried Cranberries: These add tang and chewiness. You can swap in dried cherries or raisins if cranberries aren’t on hand. Just watch the sweetness level.
Walnuts: Chopped walnuts bring a satisfying crunch and earthiness. Pecans or toasted almonds can be tasty substitutes that offer a slightly different texture and flavor.
Goat Cheese or Feta: This adds a creamy, tangy contrast. I prefer goat cheese for its softness, but feta is a great alternative. For a dairy-free option, try vegan cream cheese or omit cheese altogether and add extra nuts.
How Do You Perfect the Twice-Baking Process for Creamy and Crispy Results?
Twice-baking is the key to soft filling with a tasty, slightly crisp top.
- Bake sweet potatoes whole until tender. Test by poking with a fork; it should pierce easily.
- Let them cool enough to handle, then scoop out the flesh carefully to keep the skin firm as a shell.
- Mash the flesh with butter, spices, and mix-ins, but don’t overwork it — leaving it slightly chunky keeps good texture.
- Fill the skins evenly, then add crunchy toppings like nuts and cheese for a nice contrast.
- Bake again just long enough to heat thoroughly and brown the cheese/nuts on top, about 15-20 minutes.
Pro tip: Don’t skip letting the potatoes cool a bit before scooping. Hot sweet potatoes are fragile and can tear the skins, making assembly harder.
Equipment You’ll Need
- Baking sheet – I use this to bake the sweet potatoes evenly and then to hold them during the second bake.
- Fork or skewer – makes testing if the sweet potatoes are tender easy.
- Sharp knife – handy for cutting the baked sweet potatoes in half without squishing.
- Spoon – for scooping out the flesh cleanly and carefully.
- Mixing bowl – where I mash everything and stir in the fruit and nuts.
- Measuring cups & spoons – keep the ingredients accurate for the best flavor.
- Baking dish or extra baking sheet – for the stuffed sweet potatoes during the second bake.
Flavor Variations & Add-Ins
- Try swapping cranberries for dried cherries or raisins for a different tangy flavor.
- Mix in chopped pecans or toasted almonds instead of walnuts for extra crunch.
- Add a dash of ground ginger, nutmeg, or a pinch of cloves for a spiced twist.
- Top with a drizzle of honey or maple syrup before the second bake for extra sweetness.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 4 medium sweet potatoes
- 1 cup diced apple (such as Granny Smith or Honeycrisp)
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup crumbled goat cheese or feta cheese
- 2 tablespoons butter
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon ground cinnamon
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 1 hour and 20 minutes in total. You’ll spend around 10 minutes prepping, 45-60 minutes baking the sweet potatoes the first time, and then about 15-20 minutes for the second bake after stuffing them.
Step-by-Step Instructions:
1. Baking the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Start by washing the sweet potatoes well and poking them a few times with a fork. Place them on a baking sheet and bake for 45 to 60 minutes, or until they become soft when you insert a fork.
2. Preparing the Filling:
Once the sweet potatoes are cooked and cool enough to handle, cut each one in half lengthwise. Carefully scoop out the flesh, leaving a bit of potato (about 1/4 inch) inside the skin to help it hold its shape. In a bowl, mash the sweet potato flesh with butter, cinnamon, salt, and pepper. Stir in the diced apples, dried cranberries, and half of the walnuts and cheese. If you like a touch of sweetness, mix in the maple syrup.
3. Filling and Final Bake:
Spoon the sweet potato mixture back into the skins evenly. Sprinkle the remaining walnuts and cheese on top for a crunchy, cheesy finish. Put the stuffed sweet potatoes back onto the baking sheet and bake for another 15 to 20 minutes until they’re heated through and the tops are lightly browned. Let them cool a bit before serving. Enjoy your delicious, cozy Cranberry Apple Twice-Baked Sweet Potatoes!
Can I Use Frozen Cranberries Instead of Dried?
Fresh or frozen cranberries can work, but they’re much juicier than dried. If using frozen, thaw and drain them well to avoid making the filling too wet, and consider reducing the maple syrup since fresh cranberries are more tart.
How Should I Store Leftovers?
Place any leftover twice-baked sweet potatoes in an airtight container and refrigerate for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through to keep the skin crisp.
Can I Make This Recipe Vegan?
Absolutely! Swap the butter for a plant-based alternative and use vegan cheese or omit the cheese entirely. The flavors are still wonderful without dairy.
What Other Toppings or Mix-Ins Would Work Well?
Try adding chopped pecans instead of walnuts, a sprinkle of ground ginger or nutmeg for extra warmth, or a drizzle of honey before the second bake for a touch of sweetness.