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 has become a family favorite during the holidays, bringing warmth and festive flavors to our table.
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°F (200°C). 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 This dish always brings the family together, especially during chilly fall evenings filled with laughter and stories.
Required Tools
Baking sheet skillet mixing bowl potato masher or fork spoon
Allergen Information
Contains dairy (butter) and tree nuts (pecans optional) For dairy-free or vegan use plant-based butter For nut-free omit pecans Always double-check ingredient labels for allergens
Nutritional Information
Calories 240 Total Fat 5 g Carbohydrates 45 g Protein 2 g per serving
Save These twice-baked sweet potatoes blend sweet and tart flavors beautifully making them an ideal cozy side dish.
Recipe Questions & Answers
- → What type of sweet potatoes work best?
Choose medium to large sweet potatoes with firm skins to hold the filling well during baking.
- → Can I substitute the apples with another fruit?
While apples provide a crisp, tart flavor, pears or pears may serve as a mild substitute that complements the spices.
- → How do I prevent the filling from becoming too mushy?
Gently mash the filling to retain some texture and avoid over-mashing to keep a pleasant consistency.
- → Is it possible to make this dish ahead of time?
Yes, prepare through stuffing the sweet potatoes, refrigerate, and bake just before serving to save time.
- → What alternative toppings can I use instead of pecans?
Try toasted walnuts, pumpkin seeds, or skip nuts entirely for a nut-free option while keeping added crunch or texture.