Cranberry Apple Twice-Baked Sweet Potatoes
These Cranberry Apple Twice-Baked Sweet Potatoes are a holiday showstopper, combining fluffy mashed sweet potatoes with tart cranberries, crisp apples, and warm cinnamon, all baked back into their potato skins for a festive and flavorful side dish.
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.
Notes
Make-ahead friendly — prepare up to the second bake and refrigerate for 2 days. Perfect for Thanksgiving or Christmas dinner.