introduction
This recipe makes a warm, sweet, and tangy side dish. It mixes baked sweet potatoes with tart cranberries and crisp apples. The dish is good for family meals and holiday tables. It is easy to follow and uses everyday ingredients. For a simple side that looks nice, try this one. You can also check a baked sweet potato fries idea: Crispy oven baked sweet potato fries.
why make this recipe
This recipe is tasty and not hard to make. It pairs the natural sweetness of potatoes with tart cranberries and fresh apples. The mix gives you soft, creamy potato filling and a little bite from the fruit. It works well with roasted meat or a simple salad. You make it ahead and finish it just before serving.
how to make Cranberry Apple Twice-Baked Sweet Potatoes
- Preheat the oven to 400°F (200°C). Clean the sweet potatoes and pat them dry.
- Prick each potato with a fork and place them on a baking sheet. Bake 45–60 minutes until soft.
- While potatoes bake, cook cranberries and apples (optional): in a small pan, add cranberries, chopped apples, brown sugar, and 1 tablespoon water. Cook on low for 5–7 minutes until the cranberries pop and apples soften. Stir in cinnamon and remove from heat.
- When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato flesh with butter, and salt. Stir in the cranberry-apple mixture. Taste and add more brown sugar or cinnamon if you like.
- Spoon the filling back into the potato shells, piling it slightly high.
- Place the filled potatoes on the baking sheet and return to the oven. Bake 10–15 minutes until heated through and the tops are lightly browned.
- Serve warm.
You can also follow a different filling mix or topping idea from this baked sweet potato wrap idea: sweet chili chicken wraps for inspiration on combining flavors.
Ingredients :
You will need four medium-sized sweet potatoes for this recipe. Choose firm and unblemished ones to ensure they bake evenly. Sweet potatoes provide a naturally sweet flavor and creamy texture when baked., Use one cup of fresh cranberries. These tart berries add a wonderful zing and vibrant color to the dish. If fresh ones are unavailable, you can substitute them with frozen cranberries., Select two medium apples; Granny Smith or Honeycrisp varieties work best. Chop the apples into small pieces to mix well with the other ingredients. They contribute a juicy crunch that balances the sweetness of the potatoes., Add 1/4 cup of brown sugar to elevate the sweetness of your mixture. The molasses content in brown sugar gives it a rich flavor that complements the other ingredients beautifully., Incorporate 1 teaspoon of ground cinnamon for warmth and spice. Cinnamon enhances the overall flavor profile while giving off an inviting aroma as it bakes., Use two tablespoons of unsalted butter to enrich the filling’s creaminess. Butter adds depth to the flavors and helps bind all ingredients together during baking., A pinch (about 1/4 teaspoon) of salt balances out the sweetness in this recipe. Salt is essential in enhancing flavors without overpowering them.,
Directions :
- Bake sweet potatoes until soft.
- Cook cranberries and apples with brown sugar and cinnamon until tender.
- Scoop baked potato flesh and mix with butter, salt, and fruit mix.
- Fill shells and bake again until hot.
how to serve Cranberry Apple Twice-Baked Sweet Potatoes
Serve these twice-baked potatoes warm. They go well with roasted turkey, chicken, or a green salad. Plate one or two halves per person. Add a small pat of butter on top if you like. Garnish with a few fresh cranberries or a sprinkle of cinnamon for color.
how to store Cranberry Apple Twice-Baked Sweet Potatoes
Cool the potatoes to room temperature. Put them in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until hot. You can also freeze them: wrap each potato well and freeze up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Cranberry Apple Twice-Baked Sweet Potatoes
- Bake potatoes until very soft so the filling is smooth.
- Use tart apples for balance.
- Cook cranberries and apples briefly so the fruit keeps some texture.
- Do not overfill the shells or the filling will spill while baking.
- For an extra crunchy top, sprinkle chopped nuts or breadcrumbs before the second bake and bake until golden. You can find more topping ideas and variations online like a cranberry pecan streusel idea in another recipe.
variation (if any)
- Add chopped pecans or walnuts for crunch.
- Stir in a little cream cheese for extra creaminess.
- Use maple syrup instead of brown sugar for a different sweet note.
- Add a pinch of nutmeg or ginger for extra spice.
FAQs
Q: Can I use canned cranberries?
A: Yes. Drain excess syrup and taste. You may need less sugar if the canned product is sweet.
Q: Can I make these ahead?
A: Yes. Prepare through step 6, cover, and refrigerate. Bake again before serving.
Q: Can I use regular potatoes instead?
A: You can, but sweet potatoes give the best flavor for this mix. Regular potatoes are less sweet and will change the dish.
Q: How many servings does this make?
A: This makes about 8 halves, so 4 people can have two halves each, or 6–8 as a side dish.
Conclusion
Try this Cranberry Apple Twice-Baked Sweet Potatoes recipe to add a bright, sweet side to your meal. For another version with cranberry pecan topping, see Twice Baked Sweet Potatoes with Cranberry Pecan Streusel. For a similar filled sweet potato idea and more tips, visit Twice Baked Sweet Potatoes • Freutcake. For the original inspiration and full recipe notes, check Cranberry Apple Twice-Baked Sweet Potatoes.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients
- 4 medium-sized sweet potatoes Choose firm and unblemished ones.
- 1 cup fresh cranberries Frozen cranberries can be used as a substitute.
- 2 medium apples Granny Smith or Honeycrisp varieties work best.
- 1/4 cup brown sugar Adds sweetness; you can adjust to taste.
- 1 teaspoon ground cinnamon For warmth and spice.
- 2 tablespoons unsalted butter For creaminess.
- 1/4 teaspoon salt Balances the sweetness.
Method
- Preheat the oven to 400°F (200°C). Clean the sweet potatoes and pat them dry.
- Prick each potato with a fork and place them on a baking sheet. Bake for 45–60 minutes until soft.
- While potatoes bake, in a small pan, add cranberries, chopped apples, brown sugar, and 1 tablespoon water. Cook on low for 5–7 minutes until cranberries pop and apples soften, then stir in cinnamon and remove from heat.
- When potatoes are cool enough to handle, cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato flesh with butter and salt, then stir in the cranberry-apple mixture. Taste and adjust sweetness or spice as needed.
- Spoon the filling back into the potato shells, piling it slightly high.
- Place the filled potatoes on the baking sheet and return to the oven. Bake for 10–15 minutes until heated through and tops are lightly browned.
