Cranberry Apple Twice-Baked Sweet Potatoes are a cozy, colorful twist on a classic favorite. The sweet potatoes get baked until tender, then filled with a mix of tart cranberries and fresh apples that bring just the right touch of zing and sweetness. The combination of soft, warm sweet potato with the juicy fruit makes every bite full of comforting flavors and fun textures.
I love making this dish when I want something a little special but still simple enough for a weeknight dinner or as a unique side for holiday gatherings. What really makes it stand out for me is how the cranberries and apples soften just enough during the second baking but still keep a nice pop of flavor. A sprinkle of cinnamon or a drizzle of maple syrup adds a cozy finish that always impresses without any extra fuss.
Serving these twice-baked sweet potatoes warm right out of the oven, I always get a smile from anyone at the table. They’re fun to eat with a fork and perfect for sharing because they feel like a mini-meal all on their own. Plus, they bring a lovely splash of color and sweetness that brightens up any plate. I find myself going back for seconds every time!
Key Ingredients & Substitutions
Sweet Potatoes: Choose medium-sized sweet potatoes that are firm and unblemished. They bake evenly and offer natural sweetness. If unavailable, you might try orange-fleshed yams as a close substitute.
Apples: I recommend using firm apples like Granny Smith or Fuji. Their tartness balances the sweet potatoes well. In a pinch, pears can replace apples for a mild sweetness.
Dried Cranberries: These add a nice tart pop and chewy texture. You can swap with dried cherries or raisins if cranberries aren’t on hand.
Goat or Feta Cheese: Both give tangy creaminess. Goat cheese melts nicely for softness, while feta offers a firmer bite. Cream cheese works well too if you prefer milder flavor.
Butter and Spices: Butter adds creaminess while cinnamon and nutmeg bring cozy warmth. For a dairy-free option, use olive oil or coconut oil instead of butter.
How Can I Perfect the Twice-Baking Process?
Twice baking sweet potatoes means you bake them until tender, scoop and mix the flesh with your add-ins, then bake again for a warm, melty finish. Here’s how to get it just right:
- Bake Whole First: Baking the sweet potatoes whole lets them cook evenly and develop sweetness. Test doneness by poking with a fork; it should slide in easily.
- Cool Slightly: Letting potatoes cool makes them easier to handle and scoop without breaking the skins.
- Leave a Shell: When scooping, keep a thin layer of sweet potato attached to the skin to keep the boat sturdy.
- Mash Smooth: Mix the filling well with butter and spices for a creamy texture and balanced taste.
- Pack Lightly: Fill the skins gently so they don’t crack during the second bake but still hold plenty of filling.
- Top and Melt: Adding cheese last and baking again makes for a bubbly, golden topping that adds color and flavor.
Once baked, serve right away to enjoy the best warm texture and fresh flavors. Leftovers reheat well but may lose a bit of crispness on top.
Equipment You’ll Need
- Oven – essential for baking the sweet potatoes and finishing the dish. I find a standard oven easy for even cooking.
- Baking sheet – holds the sweet potatoes during baking and makes cleanup simple.
- Knife and cutting board – for slicing and preparing apples, plus scooping out the flesh.
- Spooning tool or large spoon – helps to carefully scoop out and refill the sweet potato shells.
- Mixing bowl – for mashing and mixing the sweet potato flesh with other ingredients.
- Fork or potato masher – for mashing the sweet potato flesh smoothly.
- Measuring cups and spoons – for accurate ingredient portions.
Flavor Variations & Add-Ins
- Cheese options: swap goat cheese for feta, cream cheese, or ricotta to change the flavor profile.
- Fruits: try adding chopped pears or dried cherries for different sweet and tart tastes.
- Spices: add a pinch of ginger, cloves, or allspice for extra warmth.
- Nuts: substitute pecans or pistachios for walnuts to vary crunch and flavor.
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients You’ll Need:
- 4 medium sweet potatoes
- 1 medium apple, peeled, cored, and diced
- ½ cup dried cranberries
- ½ cup crumbled goat cheese or feta cheese
- ¼ cup chopped walnuts or pecans (optional)
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Fresh rosemary sprigs for garnish (optional)
Time Needed
You’ll need about 1 hour and 15 minutes in total. That includes 45-60 minutes to bake the sweet potatoes until soft, plus 15-20 minutes to bake again after stuffing them with the cranberry apple mixture. Add a few minutes for prepping the ingredients, and you’re all set!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and prick each one a few times with a fork. Place them on a baking sheet and bake for 45-60 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
2. Prepare the Filling
Remove the baked sweet potatoes from the oven and let them cool just enough so you can handle them safely. Cut each sweet potato in half lengthwise, and carefully scoop out most of the flesh into a large bowl, leaving a thin shell to keep their shape.
Add the butter, cinnamon, nutmeg, salt, and pepper to the sweet potato flesh, and mash everything together until creamy. Then stir in the diced apple, dried cranberries, and half of the crumbled cheese. If you want a bit of crunch, add in the chopped nuts.
3. Stuff and Bake Again
Spoon the filling evenly back into the sweet potato shells, pressing gently so they hold together. Sprinkle the remaining cheese on top of each one.
Put the stuffed sweet potatoes back on the baking sheet and bake for another 15-20 minutes, until the cheese melts and turns slightly golden.
4. Serve and Enjoy
Once finished, remove from the oven. For a lovely touch, garnish with fresh rosemary sprigs if you like. Serve warm and enjoy the comforting mix of sweet potatoes, tart cranberries, juicy apples, and creamy cheese!
Can I Use Frozen Cranberries Instead of Dried?
Yes, but be sure to thaw and drain them well first to avoid extra moisture in the filling. You might also reduce any added liquid slightly to keep the texture just right.
Can I Make These Ahead of Time?
Absolutely! Prepare and bake the sweet potatoes completely, scoop and mix the filling, then refrigerate separately. When ready to serve, stuff and bake for the final 15-20 minutes until heated through and the cheese melts.
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 to keep the skins crisp and the filling creamy.
What Can I Substitute for Goat or Feta Cheese?
If you prefer a milder cheese, cream cheese or ricotta work well. For a sharper flavor, blue cheese can be a delicious alternative, but use sparingly.
