Cranberry Apple Twice-Baked Sweet Potatoes are a lovely mix of sweet, tangy, and cozy flavors all wrapped up in a soft, warm sweet potato. The sweet potatoes are baked until tender, then stuffed with a delightful blend of crisp apples and tart cranberries, creating a perfect balance that’s both comforting and fresh.
I love making this dish when I want something that feels special but still easy to put together. The cranberries add a little zing, while the apples give a nice crunch that pairs so well with the creamy texture of the sweet potato. I usually sprinkle a bit of cinnamon or nutmeg on top to bring out those cozy fall vibes, which is always a hit with my family.
These twice-baked sweet potatoes are great for holiday dinners or a simple weeknight meal. I like to serve them alongside roasted chicken or a fresh green salad to keep things light but satisfying. Honestly, every time I make them, someone asks for the recipe, so it’s definitely one that brings smiles around the table.
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium-sized sweet potatoes that are firm with smooth skin. They bake evenly and have a naturally sweet flavor. If you can’t find sweet potatoes, you can try using butternut squash for a similar texture.
Cranberries: Fresh cranberries add a tart kick, but frozen works fine too. If cranberries are not available, dried cranberries rehydrated in warm water or a splash of juice can be a good alternative, though a bit sweeter.
Apples: Granny Smith apples are tart and firm, balancing the sweet potato well. Honeycrisp offers sweetness and crispness too. If you prefer a milder taste, Fuji or Gala apples work nicely.
Cheese: Feta or goat cheese gives a creamy and tangy touch that complements the fruit. If dairy-free is needed, try a plant-based cheese or omit it and add extra herbs for flavor.
Maple Syrup/Honey: Both add gentle sweetness and depth. Use maple syrup for a vegan option. Agave nectar or brown sugar can also substitute if needed.
How Do I Scoop and Refill Twice-Baked Sweet Potatoes Without Breaking the Skins?
Scooping out the sweet potato flesh and refilling the skins can feel tricky. Here’s how to do it gently:
- Let the sweet potatoes cool just enough to handle but still warm — the flesh is softer and easier to mash at this stage.
- Use a spoon or small ice cream scoop to carefully scoop out the inside, leaving about 1/4 inch of flesh attached to the skin. This keeps the skin sturdy.
- Place the scooped flesh in a bowl for mashing. Avoid pressing too hard on the skins to keep them intact.
- When spooning the mashed filling back, fill gently and smooth the top without packing it too tight. This prevents cracking while baking again.
Following these steps will help your sweet potato boats stay intact and look great when served.
Equipment You’ll Need
- Baking sheet – I like it because it holds the sweet potatoes while they bake evenly in the oven.
- Sharp knife – makes it easy to cut the sweet potatoes in half safely.
- Mixed bowl – for mashing the sweet potato flesh smoothly.
- Spoon or small scoop – helpful for gently scooping out the baked sweet potato flesh.
- Small saucepan – used for cooking the cranberry-apple topping on the stove.
- Measuring cups and spoons – to add precise amounts of syrup, spices, and cheese.
Flavor Variations & Add-Ins
- Swap cranberries for chopped dried cherries or raisins for a sweeter option.
- Add chopped walnuts or pecans on top for crunch and extra flavor.
- Mix in a pinch of ginger or a splash of orange juice to brighten the topping.
- Use ricotta or cream cheese instead of feta for a creamier filling flavor.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 apple (Granny Smith or Honeycrisp), peeled, cored, and diced
- ½ cup crumbled feta cheese or goat cheese
- 2 tablespoons unsalted butter
- ¼ cup maple syrup or honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes total — 45 to 60 minutes to bake the sweet potatoes, about 10-15 minutes to prepare the cranberry-apple topping, plus another 15 minutes for the second bake after filling. It’s a little hands-on but very easy to follow!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them a few times with a fork. Place them on a baking sheet and bake for 45 to 60 minutes, or until they are very soft and you can easily pierce them with a fork.
2. Make the Cranberry-Apple Topping
While the sweet potatoes bake, combine cranberries, diced apple, maple syrup (or honey), cinnamon, and nutmeg in a small saucepan. Cook over medium heat, stirring occasionally until cranberries burst and apples soften, about 10 to 15 minutes. Remove from heat and set aside.
3. Scoop and Mash the Sweet Potatoes
When the sweet potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out most of the flesh, leaving about a ¼-inch border so the skin keeps its shape. Place the sweet potato flesh in a bowl, add butter, salt, and pepper, then mash until smooth.
4. Fill and Bake Again
Spoon the mashed sweet potato back into each skin, smoothing the tops. Sprinkle crumbled feta or goat cheese evenly on top. Place the stuffed sweet potatoes back on the baking sheet and bake at 375°F (190°C) for 15 minutes, until the cheese warms and starts to brown.
5. Finish and Serve
Remove from the oven and spoon the cranberry-apple topping over the sweet potatoes. Garnish with fresh thyme if you like, then enjoy while warm!
Can I Use Frozen Cranberries for This Recipe?
Yes! Frozen cranberries work perfectly. Just thaw them slightly or use them directly in the saucepan; they will cook down nicely while making the topping.
How Should I Store Leftover Twice-Baked Sweet Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Absolutely! You can bake the sweet potatoes and prepare the cranberry-apple topping a day ahead. When ready, assemble and bake the stuffed potatoes to warm the cheese and finish the dish.
What Can I Use Instead of Feta or Goat Cheese?
If you prefer a milder flavor or need a dairy-free option, try ricotta, cream cheese, or a plant-based cheese alternative. You can also skip the cheese and add extra herbs or a drizzle of olive oil.
