Let Me Tell You About These Twice-Baked Sweet Potatoes
Okay, so I have to be honest—I never planned on making these Cranberry Apple Twice-Baked Sweet Potatoes. It just sort of happened one chilly November week when the fridge looked like a fruit stand exploded. You know how it goes: you buy one of those jumbo bags of sweet potatoes and they eye you reproachfully every time you open the drawer. Then there’s the slightly bruised apples from school lunches nobody wanted, plus the cranberries leftover from some sauce experiment (don’t ask me how that went, it never thickened). Anyway, this became my go-to for when I want a dish that looks all fancy and autumnal but is, honestly, pretty forgiving. Plus, it’s given me an excuse to use King Arthur’s sweet potato tips, which are surprisingly helpful!
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want something that tastes a bit like dinner and dessert ran off together. My family goes wild for the tang of cranberries with the sweet, baked apples (except my brother, who claims he ‘can’t trust a potato that’s orange’). And sometimes, baking sweet potatoes twice feels excessive, but you know what? The creamy filling you get—from all that extra mashing—makes it so worth it. Also, it’s saved me from potato purgatory plenty of times (if you’ve ever overbaked one until it shrivels up, you know what I’m talking about). Oh, and let’s not forget: if you ever wanted to eat pie for dinner and not admit it, these are for you.
What You’ll Need (With Variable Enthusiasm)
- 4 medium sweet potatoes (about fist-sized—you can use the giant ones, but they’re a pain to mash)
- 1 large apple, diced (Granny Smith for tartness or whatever’s rolling in your fruit bowl—sometimes I’ve even used pears!)
- 2/3 cup fresh or dried cranberries (I prefer fresh, but dried are fine—just soak ’em in hot water first to plump them up; otherwise they’re like little rocks)
- 1/4 cup brown sugar (or maple syrup if you’re feeling fancy, which…sometimes I am)
- 2 tablespoons unsalted butter (I admit salted works, too, just go easy on extra salt)
- 1/2 teaspoon cinnamon (my grandmother swore by Saigon cinnamon, but anything goes)
- Pinch of nutmeg (optional—I usually put more than a pinch, but who’s counting?)
- 1/3 cup chopped pecans or walnuts (if nut allergies are a thing, just skip or swap for sunflower seeds)
- Salt and pepper, to taste (though I rarely measure…)
If you’re after something vegan, you can skip the butter and use coconut oil. Actually, coconut oil gives them a nice, almost tropical vibe.
How I Actually Make These (Plus Occasional Sidetracks)
- Bake the sweet potatoes: Heat your oven to 400°F (205°C)—like, really let it get hot. Stab the sweet potatoes a few times with a fork (don’t take your day’s frustration out on them, but don’t be shy, either) and stick them on a foil-lined baking tray. Bake for 45–55 minutes until you can poke them easily with a knife. This is where I usually forget about them and check my email—just don’t forget completely.
- While you’re waiting: Dice your apple. Sauté it in a small pan with half the butter, cinnamon, nutmeg, and a little of the brown sugar for about 3–4 minutes. Toss in the cranberries and stir till the apples are just tender. If it sticks? Add a glug of water. Tastes pretty good already, but I resist the urge to eat the filling.
- Scoop out the potatoes: Once they’re cool enough to touch (or if you’re like me, barely cool enough to not yell), slice potatoes in half. Carefully scoop out the fluffy part into a bowl, leaving a border so the skins don’t collapse (but hey, if they do fall apart, just call it casserole and nobody will know).
- Mash and mix: Add the remaining butter and most of the brown sugar to the bowl. Mash with a fork or potato masher—honestly, your hands work fine too if you’re in a rush. Fold in the cooked apple mixture and half the nuts. Season to taste. This is the point I usually sneak a taste. Or two.
- Refill and bake again: Spoon the mixture back into the potato skins (they’ll look heaped, that’s good). Sprinkle with the rest of the nuts and maybe a little extra brown sugar for some crunch. Bake another 15–20 minutes until golden in spots and piping hot. Sometimes, I blast them under the broiler for one of those golden tops you only see on food blogs, but that’s totally optional.
Notes from the School of Hard Knocks
- Actually, I find it works better if you let these cool 5-10 minutes before eating—otherwise, molten sugar + tongue = regret.
- Sometimes, I sprinkle in a little orange zest; once, I forgot, and honestly, it’s fine both ways.
- Try not to overbake the potatoes in the first round—you want them soft, not soup.
Variations I’ve Tried That Might (or Might Not) Work For You
So, a few times, I’ve swapped the apples for diced pears—a very good choice, though the texture is a little slushier (not a disaster). I’ve added dried cherries instead of cranberries because I was out, and the tartness was nice. Once, I tried marshmallows on top and, uh, let’s just say the kids loved it but it was a lot. A friend did bacon bits one year, which…wasn’t really for me, but hey, you do you.
Equipment (With Occasional Quibbles)
- Baking tray (foil is optional, but easier to clean—unless you like soaking pans)
- Potato masher or big fork (once, I used a clean glass, which is a bit silly but worked)
- Small skillet for sautéing (cast iron: ideal, but any old pan will do)
- Mixing bowl (your largest cereal bowl is fine in a pinch; never let a lack of bowls stop you)
Keeping Leftovers (Not That I Usually Get the Chance)
Store any extras in a sealed container in the fridge, up to 3 days. Reheat in a low oven or even the microwave if you’re impatient. Though, honestly, in my house these are gone within a day (or, if tomorrow’s lunch is fair game, a few hours).
How We Serve These (Plus My Slight Obsession With Sides)
If this is dinner, I usually put one on everyone’s plate with some roast chicken or a salad that consists mainly of whatever greens look half-alive in the fridge. My uncle likes his with a dollop of Greek yogurt; I prefer a little honey butter drizzled on top (just a bit, not a puddle). During holidays, these go smack dab in the middle of the table, and they always vanish first.
Lessons Learned (Aka, What Not To Rush)
- I once tried to slice the potatoes while they were still hot; peeled half my fingers before realizing—let them cool, trust me.
- Don’t swap white potatoes for sweet in this recipe. Big mistake—I tried, and…it just tastes like Thanksgiving took a wrong turn.
- If you skip soaking dried cranberries, they get chewy in a weird way. Good teeth test, but maybe not what you want.
People Actually Ask Me…
Can I make these ahead of time? Absolutely! Assemble them up to the final bake, cover, stick ‘em in the fridge, and then just finish the last 20 minutes before you wanna eat. Actually, I think these taste better the next day—the flavors sort of meld together (is that the word?).
Do I need to peel the sweet potatoes? Nope—actually, the skins help them hold together, so keep them on. And, they’re good for you. Or so I’m told!
What if I don’t have brown sugar? Use regular sugar with a dab of molasses (or just maple syrup or honey, but use a smidge less). Baking’s forgiving; don’t panic.
Can I make these vegan or dairy-free? For sure. Swap the butter for coconut oil or even olive oil—adds a nice flavor. Personal opinion: coconut oil wins here, but do what works.
How do I keep them from falling apart? Oh, this one. Just leave a sturdy edge when you scoop (like an edible potato boat). If disaster does strike, call it a rustic mash and move on. Nobody’s gonna complain, except maybe your most picky eater—and we all have one.
Sorry for rambling so much, but honestly—these Cranberry Apple Twice-Baked Sweet Potatoes are just that kind of cozy, fall-ish comfort food I come back to year after year. If there’s a better excuse to try them, I haven’t found it yet.
Ingredients
- 4 medium sweet potatoes
- 1 cup diced apples (such as Granny Smith or Honeycrisp)
- 1/2 cup dried cranberries
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup chopped pecans (optional)
Instructions
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1Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake them on a lined baking sheet for 45-50 minutes or until tender.
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2While the sweet potatoes bake, combine diced apples, dried cranberries, melted butter, maple syrup, cinnamon, nutmeg, and salt in a mixing bowl. Stir to coat the apples and cranberries evenly.
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3Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border to help retain shape.
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4Mash the scooped-out sweet potato flesh in a bowl. Add the apple-cranberry mixture and stir to combine. Fold in chopped pecans if using.
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5Spoon the filling evenly back into the sweet potato skins. Return the filled potatoes to the baking sheet and bake for an additional 15 minutes, or until heated through and apples are tender.
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6Serve warm, garnished with extra cranberries or pecans if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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