Get ready to serve a side dish that will absolutely steal the show at your next holiday dinner. These Cranberry Apple Twice-Baked Sweet Potatoes are the perfect combination of sweet, savory, and festive. This recipe takes the classic twice-baked potato to a whole new level, with a fluffy, flavorful filling of mashed sweet potato, tart cranberries, crisp apples, and a hint of warm cinnamon. It’s an elegant, impressive, and incredibly delicious side dish that is perfect for Thanksgiving, Christmas, or any special fall meal.
Why This is the Ultimate Holiday Side Dish
This recipe is a must-have for any festive gathering. Here’s why you’ll love it:
- Incredibly Flavorful: The natural sweetness of the potato is perfectly balanced by the tartness of the cranberries and the crispness of the fresh apples.
- A Perfect Make-Ahead Dish: You can do most of the prep work ahead of time, which is a lifesaver for a busy holiday cooking schedule.
- A Show-Stopping Presentation: The vibrant, jewel-toned filling piled high in the sweet potato skins looks absolutely beautiful on a dinner table.
- Healthy and Wholesome: It’s a wonderfully nutritious side dish, packed with fiber and vitamins from the fresh fruits and vegetables.
Your Simple Ingredient Checklist
This recipe uses a handful of fresh, seasonal ingredients for a spectacular result.
The Ingredient Lineup:
- 4 medium-sized sweet potatoes
- 2 medium apples (a crisp, tart variety like Granny Smith or Honeycrisp is perfect), finely chopped
- 1 cup of fresh or frozen cranberries
- 2 tablespoons of unsalted butter
- ¼ cup of packed brown sugar
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of salt
Step-by-Step Instructions
Follow these simple steps for a perfect, festive side dish.
Part 1: The First Bake
- Preheat and Prep: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes well and pierce them a few times with a fork.
- Bake the Potatoes: Place the sweet potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until they are very tender and can be easily pierced with a fork.
Part 2: Prepare the Filling
- Scoop the Flesh: Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the soft flesh into a large mixing bowl, leaving about a ¼-inch border of potato attached to the skin to create a sturdy “boat.”
- Combine Ingredients: To the bowl with the sweet potato flesh, add the chopped apples, fresh cranberries, brown sugar, cinnamon, butter, and salt.
- Mash and Mix: Use a potato masher or a large fork to mash all the ingredients together. You want a well-combined but still slightly chunky texture.
Part 3: The Second Bake
- Preheat and Fill: Reduce your oven temperature to 350°F (175°C). Spoon the prepared filling back into the hollowed-out sweet potato skins, piling it high.
- Final Bake: Place the filled sweet potato halves on a baking sheet. Bake for another 20-25 minutes, or until the filling is heated all the way through and the tops are slightly caramelized.
- Serve: Let them cool for a few minutes before serving warm.
Frequently Asked Questions (FAQ)
1. Can I make these twice-baked sweet potatoes ahead of time? Yes, this is a perfect make-ahead dish! You can complete the recipe up to the point of the second bake. Let the filled potato skins cool completely, then cover and store them in the refrigerator for up to 2 days. When you’re ready to serve, just pop them into a 350°F oven and bake for about 30-35 minutes, or until they are heated through.
2. Can I use canned cranberries? For the best texture and flavor, fresh or frozen cranberries are highly recommended. Canned cranberry sauce (especially the jellied kind) contains a lot of extra sugar and liquid, which would make the filling too wet and overly sweet.
3. What are the best apples to use for this recipe? A firm, crisp apple that holds its shape well during baking is ideal. Tart varieties like Granny Smith are fantastic as they provide a great flavor contrast to the sweet potatoes. A sweet-tart apple like a Honeycrisp or a Braeburn would also be an excellent choice.
4. How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them on a baking sheet and warm them in a 350°F oven for 10-15 minutes, or simply use the microwave.
Cranberry Apple Twice-Baked Sweet Potatoes
Equipment
- Baking sheet for roasting potatoes
- Mixing bowl for mashing and mixing filling
- Potato masher or fork to mash filling
- Sharp Knife to cut and chop apples
Ingredients
- 4 medium sweet potatoes
- 2 medium apples (Granny Smith or Honeycrisp), finely chopped
- 1 cup fresh or frozen cranberries
- 2 tbsp unsalted butter
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake 45–60 minutes until fork-tender.
- Cool slightly, slice in half lengthwise, and scoop out flesh into a bowl, leaving a ¼-inch border inside the skins.
- Add chopped apples, cranberries, butter, brown sugar, cinnamon, and salt to the sweet potato flesh. Mash and mix until combined but still slightly chunky.
- Reduce oven to 350°F (175°C). Spoon filling back into potato skins, mounding it high.
- Bake 20–25 minutes, until heated through and lightly caramelized on top. Serve warm.