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.
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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.
- 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.
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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
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.
