Save Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
I first served this dish during the holiday season and it quickly became a family favorite due to its comforting flavors and easy preparation.
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
- Preheat Oven:
- 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.
- Cook Filling:
- 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.
- Prepare Potatoes:
- 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.
- Mash Filling:
- 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.
- Fill Potatoes:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired and drizzle with a little extra maple syrup.
- Bake Again:
- Return the filled potatoes to the oven and bake for 10-12 minutes until heated through and tops are golden. Serve warm.
Save This recipe always brings my family together, especially during the holidays when everyone enjoys sharing stories over delicious food.
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 are a delightful addition to any meal and can easily be tailored to your dietary needs.
Recipe FAQs
- → What type of apples work best for this dish?
Medium varieties like Honeycrisp or Granny Smith provide the right balance of sweetness and tartness, holding their shape well when cooked.
- → Can I prepare this dish ahead of time?
Yes, you can bake the sweet potatoes and prepare the filling up to the point of stuffing, then refrigerate. Bake again just before serving.
- → How can I make a nut-free version?
Simply omit the optional pecan topping or substitute with seeds like pumpkin or sunflower for added crunch.
- → What spices enhance the filling’s flavor?
Cinnamon and nutmeg add warm, aromatic notes complementing the sweetness and tartness of the apples and cranberries.
- → Is plant-based butter a suitable alternative?
Yes, plant-based butter works well to maintain the buttery richness, making this suitable for vegan diets.