Pin Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
I enjoy making these twice-baked sweet potatoes because they bring warmth and festive flavors to every meal.
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.
- 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.
- 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:
- Return the filled potatoes to the oven and bake for 10 12 minutes, until heated through and tops are golden. Serve warm.
Pin This recipe always brings my family together; we love sharing these warm sweet potatoes during holiday meals.
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
Pin These twice-baked sweet potatoes make a flavorful and comforting side perfect for any fall gathering.
Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, prepare up to the filling step, refrigerate, and bake just before serving to maintain freshness and flavor.
- → What type of apples work best for the filling?
Honeycrisp or Granny Smith apples are ideal as they hold their shape and add a nice balance of sweetness and tartness.
- → Is it possible to make this without nuts?
Absolutely, simply omit the pecans from the topping to keep it nut-free.
- → How do I achieve a good texture in the filling?
Mash the sweet potatoes gently and stir the apple-cranberry mixture just until combined to keep some texture in the filling.
- → What is the best way to bake the sweet potatoes?
Bake at 400°F (200°C) for 45–50 minutes until tender when pierced with a fork, ensuring the skins remain firm for filling.
- → Can I substitute the butter for a dairy-free option?
Yes, plant-based butter works well to keep the dish dairy-free without sacrificing flavor.