Cranberry Apple Twice-Baked Sweet Potatoes

Ingredients

• 3 medium sweet potatoes

• 2 tbsp butter

• 1 small apple, finely diced

• ¼ cup dried cranberries

• 2 tbsp brown sugar or maple syrup

• ½ tsp cinnamon

• Pinch of nutmeg (optional)

• Salt to taste

• ¼ cup chopped pecans or walnuts (optional)

Instructions

1. Bake the sweet potatoes:
   Preheat oven to 400°F (200°C). Wash sweet potatoes, poke holes with a fork, place on a tray, and bake 45–55 minutes until soft.

2. Scoop & prepare filling:
   Cut each baked sweet potato in half. Scoop out the inside carefully into a bowl, keeping the skins intact.

3. Make the mixture:
   Mash the sweet potato flesh with butter, brown sugar/maple syrup, cinnamon, nutmeg, and salt.
   Stir in the diced apple and cranberries (and nuts if using).

4. Fill the skins:
   Spoon the mixture back into the potato skins, mounding nicely.

5. Bake again:
   Return to oven and bake 10–15 minutes until the tops are lightly golden and apples soften.

6. Serve:
   Top with extra nuts or a drizzle of maple syrup if desired.

Q&A 

Q: Can I use fresh cranberries instead of dried?

A: Yes! But sauté them for 2–3 minutes with a little sugar first to soften and reduce tartness.

Q: Which apple works best?

A: Honeycrisp, Fuji, or Gala—they stay slightly firm and add sweetness.

Q: Can I make this ahead of time?

A: Yes, prepare up to step 4, store in the fridge, and bake the second time when ready to serve.

Q: Can I make it dairy-free?

A: Absolutely—use coconut oil or vegan butter instead of regular butter.

Q: Are nuts necessary?

A: No, they’re optional. But pecans add amazing crunch and a festive feel.

Q: Can I add flavors like orange zest?

A: Yes! ½ tsp orange zest or a splash of orange juice brightens the filling beautifully.