Pin it 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 favorite in my family especially during the holiday season when we want a comforting yet vibrant side dish.
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.
Pin it My family gathers around this dish every holiday and it always brings smiles and requests for seconds.
Notes
Use medium-to-large sweet potatoes for best results. For a vegan version use plant-based butter. This dish is excellent as a make-ahead side prepare up to step 5 refrigerate and bake before serving.
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.
Pin it This dish shines best when served warm fresh from the oven making your fall and holiday meals extra special.
Recipe FAQs
- → What type of sweet potatoes work best?
Medium to large sweet potatoes with sturdy skins work best to hold the filling without breaking apart during baking.
- → Can I use frozen cranberries for the filling?
Yes, frozen cranberries can be used and should be cooked just until they start to burst to release their tart flavor.
- → How do the spices enhance the flavors?
Cinnamon and nutmeg add warm, aromatic notes complementing the sweetness of the potatoes and tartness of the cranberries and apples.
- → Is there a way to make this dish nut-free?
Simply omit the chopped pecans topping to keep it nut-free without compromising the core flavors.
- → Can this dish be prepared ahead of time?
Yes, prepare through filling the potato skins, refrigerate, and bake before serving for convenience.