Cranberry Apple Twice-Baked Sweet Potatoes are a delicious twist on a classic side dish. These sweet potatoes get baked twice to become extra tender and fluffy inside, then stuffed with a mix of tart cranberries and crisp apple chunks. The combination of natural sweetness and a little zing makes this dish a real crowd-pleaser, especially during the fall and holiday seasons.
I love making these because they bring a little surprise to the table. The fruit adds a fresh, bright flavor that balances the creamy sweet potato perfectly. Plus, baking them twice makes the texture just right—soft enough to mash easily, but with a little golden crust on top that’s just irresistible. I usually sneak a taste before serving because the smell is so good, and they’re hard to resist!
These twice-baked sweet potatoes are great on their own as a side dish or can be part of a bigger meal with turkey or roasted chicken. I like to serve them warm, right out of the oven, maybe with a pat of butter or a sprinkle of cinnamon for extra coziness. They’re a fun way to bring something homemade and comforting to your family table, and I bet everyone will ask for seconds.
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium-sized sweet potatoes with smooth skin for even baking. You can swap with yams if that’s what’s available, but the taste and texture may be a little different—sweet potatoes are creamier.
Apple: I like Granny Smith for their tartness and firm texture, which balances the sweet potatoes well. If you prefer sweeter, Honeycrisp or Fuji apples work nicely.
Dried Cranberries: They bring a pop of tart flavor. If you want less sweetness, try dried cherries or fresh cranberries. Fresh need a quick chop and possibly some cooking to soften.
Nuts & Oats: Walnuts or pecans add crunch and a toasty flavor. Rolled oats provide extra texture too. Both are optional but worth including if you want a contrast to the creamy filling.
Cream Cheese & Butter: These make the filling rich and smooth. For a dairy-free option, swap cream cheese and butter for plant-based spreads or coconut oil.
Spices: Cinnamon and nutmeg add warmth and depth. Feel free to adjust amounts to taste or add a pinch of ground cloves or ginger for a festive touch.
How Can I Get Perfectly Creamy Filling Without Overmixing?
The key is to mash the sweet potato flesh while it’s warm but not hot. Warm potatoes mash easily for a smooth texture. Adding cream cheese and butter gradually helps keep it creamy without turning it runny.
- Scoop out the potato carefully to keep the skins intact for stuffing.
- Mash the flesh with a fork or potato masher—avoid a blender to keep some texture.
- Add cream cheese and butter in small amounts, mixing gently.
- Fold in apples, cranberries, nuts, and oats with a spatula to keep the mix light and airy.
By mashing gently and folding in ingredients at the end, you get a fluffy and flavorful filling that stays in shape when baked again.
Equipment You’ll Need
- Baking sheet – I like it because it holds the sweet potatoes steady while baking and easy to transfer in and out of the oven.
- Fork or knife – makes piercing the sweet potatoes easy to check for doneness.
- Cutting board and sharp knife – helpful for peeling, coring, and chopping apples and nuts.
- Mixing bowl – for mashing the sweet potato flesh and stirring in the ingredients.
- Rubber spatula – great for folding in apples, cranberries, and nuts gently without breaking them.
- Oven-safe spoon or scoop – to fill the sweet potato shells securely before baking again.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or blueberries for different tartness or sweetness.
- Add a sprinkle of crumbled feta or goat cheese on top before second baking for a creamy tang.
- Mix in chopped fresh herbs like rosemary or thyme with the filling for savory notes.
- Stir in a dash of ginger or allspice with the spices for extra warmth and spice complexity.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 4 medium sweet potatoes
- 1 small apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- ½ cup dried cranberries
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup rolled oats (optional, for crunch)
- ¼ cup cream cheese, softened
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon brown sugar or maple syrup (optional, for sweetness)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation time. You’ll need to bake the sweet potatoes once for around 45-60 minutes, then after preparing the filling, bake again for 15-20 minutes. Altogether, plan for about 1 hour 20 minutes to 1 hour 40 minutes from start to finish.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Pierce each sweet potato a few times with a fork, then place them on a baking sheet. Bake for 45-60 minutes until soft and easily pierced with a fork. Remove from oven and let cool until easy to handle.
2. Prepare the Filling:
Lower the oven temperature to 350°F (175°C). Cut each sweet potato in half lengthwise and carefully scoop out most of the flesh into a mixing bowl, leaving the skins intact. Add softened cream cheese, butter, ground cinnamon, nutmeg, brown sugar (if using), salt, and pepper. Mash everything together until smooth and creamy.
3. Add the Fruit and Nuts:
Gently fold the diced apple, dried cranberries, chopped nuts, and rolled oats (if using) into the mashed sweet potato mixture. Stir just enough to combine without breaking up the apples or nuts.
4. Stuff and Bake Again:
Spoon the filling back into the sweet potato skins, mounding it slightly. Arrange the filled halves on the baking sheet and bake for another 15-20 minutes until heated through and lightly golden on the top.
5. Serve and Enjoy:
Remove the potatoes from the oven and let them cool for a few minutes before serving warm. These twice-baked sweet potatoes are a cozy, fruity side dish that’s perfect for holidays or any time you want a comforting treat!
Can I Use Frozen Sweet Potatoes for This Recipe?
It’s best to use fresh sweet potatoes for twice-baking because frozen ones often have excess moisture and a different texture. If you must use frozen, thaw them completely and drain any extra water before scooping and mixing.
Can I Prepare the Filling Ahead of Time?
Yes! You can bake and scoop out the sweet potatoes, make the filling, and refrigerate it for up to 24 hours. When ready, stuff the skins and bake for 15-20 minutes until heated through.
What Can I Substitute for Cream Cheese?
You can swap cream cheese with Greek yogurt or sour cream for a lighter option, or use a dairy-free cream cheese alternative to keep it vegan. Just make sure it’s softened before mixing.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, which helps maintain a nice texture better than microwaving.