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 love serving these twice-baked sweet potatoes at family gatherings because they bring warmth and festive colors to the table.
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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
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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.
- Prepare 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.
- Cut sweet 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 and mix:
- 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 filled potatoes:
- 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 brings my family together every holiday season , creating warm memories around the dinner table.
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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
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This dish is sure to impress your guests with its blend of flavors and festive appearance.
Kitchen Help
- → What type of apples work best for the filling?
Firm apples like Honeycrisp or Granny Smith hold their shape and provide a nice balance of sweetness and tartness.
- → Can I prepare this dish ahead of time?
Yes, you can complete the filling and stuffing steps, refrigerate, then bake just before serving to save time.
- → Are there alternatives for butter in the filling?
Plant-based butter works well for a dairy-free or vegan option without compromising flavor.
- → How do the spices affect the dish?
Cinnamon and nutmeg add warmth and depth, complementing the sweetness of the apples and tartness of the cranberries.
- → Is it necessary to leave some sweet potato flesh inside the skin?
Yes, leaving a thin border helps the skins hold their structure during the second bake.
- → Can pecans be omitted?
Absolutely, pecans are optional and can be left out especially for nut-free preferences.
