Indulge in the flavors of fall with a delightful twist on a classic side dish. Cranberry Apple Twice-Baked Sweet Potatoes are perfect for autumn gatherings, holiday dinners, or just a cozy night in. The combination of sweet, earthy sweet potatoes, tart cranberries, and juicy apples creates a deliciously comforting dish that’s both visually appealing and packed with seasonal flavors. As the temperatures drop, this recipe brings warmth to your table, making it ideal for sharing with loved ones.

What Makes This Recipe Special

There are plenty of reasons to make Cranberry Apple Twice-Baked Sweet Potatoes this fall. Firstly, it’s a visually striking dish with vibrant colors that can impress guests at any gathering. It’s quick to prepare and uses just a few simple ingredients, making it a budget-friendly choice for weeknight dinners or holiday feasts alike.

Moreover, the unique combination of flavors provides an unexpected taste sensation. The sweet and nutty notes of the sweet potatoes, alongside the tangy burst from the cranberries, create a delightful balance that’s hard to resist.

“This dish was a hit at our Thanksgiving dinner! The blend of cranberries and sweet potatoes was a perfect match. We’ll definitely be making this again!” – Emma H.

Step-by-Step Guide to Cooking It

Creating these indulgent twice-baked sweet potatoes is simple. The process includes baking, mixing, and a final bake to bring all the flavors together. Here’s a quick rundown of what to expect:

Bake the Sweet Potatoes: Start by baking whole sweet potatoes until tender.
Prepare the Filling: Sauté cranberries and diced apples with butter and spices.
Combine and Mash: Mix a portion of the filling with the sweet potato flesh.
Stuff and Bake Again: Spoon the mixture back into the skins, top with more filling, and bake again until heated through.

This method ensures a satisfying texture and flavor meld, making each bite irresistible.

Gather Your Ingredients

Before you start cooking, gather the following ingredients:

2 large sweet potatoes
1 cup fresh or frozen cranberries
1 juicy apple, diced (any sweet apple will do)
2 tablespoons butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons maple syrup
Salt to taste

Ingredient notes: If you’re looking to lighten it up, you can substitute the butter with olive oil. For a vegan version, use margarine instead.

Step-by-Step Directions

Preheat your oven to 400°F (200°C).
Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until soft.
Let the sweet potatoes cool slightly after baking.
While they cool, heat a skillet over medium heat.
Melt the butter and add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the cranberries begin to pop.
Stir in the maple syrup and cook for an additional 2 minutes.
Slice the baked sweet potatoes in half lengthwise.
Scoop out most of the flesh, leaving a thin layer in the skins.
Mash the scooped sweet potato flesh in a bowl and mix it with half of the cranberry apple filling.
Spoon the sweet potato mixture back into the potato skins.
Top with the remaining cranberry apple mixture.
Place the stuffed sweet potatoes back on the baking sheet.
Bake for another 10-12 minutes, until heated through.

Best Way to Serve

Cranberry Apple Twice-Baked Sweet Potatoes make a stunning centerpiece that pairs well with roasted meats or as a vegetarian option at your dinner table. For a complete meal, consider serving with:

Roasted Turkey or Chicken: The sweetness complements savory meats beautifully.
Quinoa Salad: A refreshing side that adds protein and texture.
Green Beans Almondine: Crunchy green beans balance the softness of the sweet potatoes.

Garnish with chopped pecans or a drizzle of additional maple syrup for an extra touch.

Storage Tips

To keep your leftovers fresh, follow these storage tips:

Refrigerate: Store in an airtight container for up to 3 days in the fridge.
Freezing: These twice-baked sweet potatoes freeze well. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months.
Reheating: To reheat, bake in the oven at 350°F (175°C) until warmed through or microwave for a quicker option.

Safe Handling: Always ensure that any leftovers are cooled to room temperature before refrigerating to avoid raising the temperature in your fridge.

Pro Chef Tips

Select Fresh Ingredients: Use fresh cranberries for a tart flavor, or if using frozen, ensure they’re fully thawed.
Even Baking: For perfectly baked sweet potatoes, choose ones that are similar in size to ensure they cook evenly.
Add Nuts for Texture: Mixing in some chopped walnuts or pecans into the filling can add a delightful crunch.

Creative Twists

Want to switch things up? Here are some fun variations to try:

Savory Twist: Add crumbled feta or goat cheese to the filling for a savory flavor profile.
Spiced Pecans: Top with candied pecans instead of the traditional cranberries for an extra crunch.
Spicy Kick: Mix in a pinch of cayenne pepper for those who enjoy a bit of heat.

Questions & Answers

How long does it take to prepare?

From start to finish, this recipe takes about an hour and a half, including baking time.

Can I use canned cranberries?

Yes! Canned cranberries can be used, but adjust your maple syrup to taste, as they can be sweeter.

Are there any gluten-free options?

Absolutely! This recipe is naturally gluten-free, making it a suitable option for various dietary needs.

Enjoy making and sharing these delicious Cranberry Apple Twice-Baked Sweet Potatoes. They’re sure to become a beloved staple on your fall and winter menus!

Cranberry Apple Twice-Baked Sweet Potatoes

Author: amanda-hart
Total Time: 75 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Description

A delightful twist on a classic side dish featuring sweet potatoes, tart cranberries, and juicy apples, perfect for fall gatherings.

Ingredients

Scale

2 large sweet potatoes
1 cup fresh or frozen cranberries
1 juicy apple, diced
2 tablespoons butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons maple syrup
Salt to taste

Instructions

Preheat your oven to 400°F (200°C).
Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until soft.
Let the sweet potatoes cool slightly after baking.
While they cool, heat a skillet over medium heat.
Melt the butter and add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the cranberries begin to pop.
Stir in the maple syrup and cook for an additional 2 minutes.
Slice the baked sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer in the skins.
Mash the scooped sweet potato flesh in a bowl and mix it with half of the cranberry apple filling.
Spoon the sweet potato mixture back into the potato skins and top with the remaining cranberry apple mixture.
Place the stuffed sweet potatoes back on the baking sheet and bake for another 10-12 minutes, until heated through.

Notes