Save Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
This recipe quickly became a family favorite during our autumn gatherings because of its vibrant taste and easy prep.
Ingredients
- Sweet Potatoes: 4 large sweet potatoes
- Filling: 1 medium apple (Honeycrisp or Granny Smith) peeled and diced, 1/2 cup fresh or frozen cranberries, 2 tbsp butter, 2 tbsp maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Salt to taste
- Optional Topping: 1/3 cup chopped pecans, Additional maple syrup for drizzling
Instructions
- Step 1:
- Preheat oven to 400℉ (200℃). Scrub sweet potatoes, pat dry, prick all over with a fork, and place on a baking sheet. Bake for 45 50 minutes, or until fork-tender.
- Step 2:
- Meanwhile, in a medium skillet over medium heat, melt the butter. Add diced apple and cranberries. Sprinkle in cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4 6 minutes, until apples are softened and cranberries begin to burst. Remove from heat.
- Step 3:
- Once sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border inside the skins for structure.
- Step 4:
- In a bowl, mash the sweet potato flesh. Add the apple-cranberry mixture and maple syrup. Stir gently until just combined do not over-mash some texture is ideal.
- Step 5:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired, and drizzle with a little extra maple syrup.
- Step 6:
- Return the filled potatoes to the oven and bake for 10 12 minutes, until heated through and tops are golden. Serve warm.
Save My family eagerly anticipates these sweet potatoes during holiday dinners—it’s a moment of warmth and joy at our table.
Required Tools
Baking sheet, Skillet, Mixing bowl, Potato masher or fork, Spoon
Allergen Information
Contains dairy (butter) and tree nuts (pecans optional). Use plant-based butter for dairy-free or vegan versions. Omit pecans for nut-free diets. Always double-check ingredient labels for allergens.
Nutritional Information
Calories: 240, Total Fat: 5 g, Carbohydrates: 45 g, Protein: 2 g per serving.
Save Enjoy these sweet potatoes warm for a comforting side dish that complements any main course beautifully.
Recipe FAQs
- → Can I use frozen cranberries for this dish?
Yes, frozen cranberries work well and can be added directly to the filling mixture without thawing.
- → How do I know when the sweet potatoes are fully baked?
They are ready when a fork pierces them easily and the flesh feels soft inside.
- → What can I substitute for butter in this dish?
Plant-based butter or margarine can be used for a dairy-free version without compromising flavor.
- → Is it possible to prepare this dish in advance?
Yes, you can prepare up to stuffing the potatoes, refrigerate, and then bake before serving.
- → How can I make this dish nut-free?
Simply omit the pecans from the topping to keep it nut-free.