Cranberry Apple Twice-Baked Sweet Potatoes are a cozy and colorful twist on a classic comfort food. The sweet potatoes get soft and fluffy inside, loaded with little pockets of tart cranberries and crisp apples that add a fresh pop of flavor. The outside is perfectly baked to a tender skin, and the sweet and tangy mix inside makes every bite feel like a warm hug.
I love making these especially around the holidays, but honestly, they’re great any time you want something a little special that’s not too fussy. What’s fun is how the cranberries bake into the sweet potatoes, creating tiny bursts of tanginess that balance the sweetness of the apples and potatoes. I usually mix in a bit of cinnamon or nutmeg to bring that extra cozy feeling, which everyone always asks me to add.
These twice-baked sweet potatoes are great as a side dish for dinner or even a light lunch on their own. I like serving them with a sprinkle of chopped nuts or a drizzle of maple syrup on top to make the flavors even richer. They’re also a great way to use fresh or leftover cranberries and apples, and the leftovers taste just as good warmed up the next day.
Key Ingredients & Substitutions
Sweet Potatoes: Look for medium-sized ones that feel firm and heavy. They bake evenly and have a great balance of sweetness. If you can’t find sweet potatoes, you can try butternut squash as a mild alternative.
Apple: Granny Smith is my favorite for a tart contrast, but Honeycrisp adds a nice juicy sweetness. Feel free to swap with any crisp apple you like.
Dried Cranberries: These bring a lovely tangy chew. If you don’t have cranberries, dried cherries or raisins work well too.
Nuts: Walnuts or pecans add a nice crunch, but you can skip them or replace with toasted pumpkin seeds if you prefer.
Cheese: Goat or feta cheese gives a creamy, tangy topping that balances the sweet filling. For a dairy-free option, leave it out or sprinkle with nutritional yeast for a cheesy flavor.
How Do You Make Twice-Baked Sweet Potatoes Perfectly Soft and Fluffy?
The key is baking the sweet potatoes fully first so the flesh is tender. Here’s how I do it:
- Wash and prick the potatoes so steam can escape during roasting.
- Bake at 400°F (200°C) directly on a baking sheet for about 45-60 minutes until you can easily pierce them with a fork.
- Let them cool just enough to handle without burning your hands.
- When scooping, be gentle to keep the skins intact but scoop out all the soft flesh.
- Don’t over-mash the potatoes — keeping some texture gives the best mouthfeel.
- After mixing with other ingredients, fill the skins and bake again at a lower temperature to warm and meld flavors.
This slow, two-step baking brings out the true sweetness and softness of the potatoes while creating a delicious, rich filling with every bite.
Equipment You’ll Need
- Baking sheet – I like to use this for roasting the sweet potatoes evenly and easily handling large potatoes. It makes cleanup simple, too.
- Sharp chef’s knife – cuts the potatoes in half cleanly without slipping, which makes scooping easier.
- Spoons – for scooping out flesh and filling the skins smoothly. A sturdy spoon can help get every bit out without breaking the skins.
- Mixing bowl – to mash and combine the sweet potato flesh with other ingredients. A big bowl gives you space to stir comfortably.
- Measuring cups and spoons – for accurate addition of ingredients like milk, cinnamon, and syrup.
- optional Baking dish – for reheating or final baking to warm the stuffed sweet potatoes and melt the cheese if adding.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or apricots for a different fruity note that pairs well with autumn spices.
- Add chopped pecans or walnuts inside for extra crunch or sprinkle them on top before the second bake for a toasted topping.
- Mix in a pinch of ground ginger or allspice with the cinnamon for a spiced-up flavor profile.
- Use ricotta or cream cheese instead of goat or feta cheese for a creamier topping that melts into the filling.
How to Make Cranberry Apple Twice-Baked Sweet Potatoes?
Ingredients You’ll Need:
For The Sweet Potatoes:
- 4 medium sweet potatoes
For The Filling:
- 1 medium apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- ½ cup dried cranberries
- ¼ cup chopped walnuts or pecans (optional)
- 3 tablespoons unsalted butter
- ¼ cup milk or half-and-half
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon maple syrup or honey (optional for sweetness)
- Salt and black pepper to taste
- ⅓ cup crumbled goat cheese or feta cheese (optional topping)
How Much Time Will You Need?
This recipe takes about 1 hour 15 minutes total, including 45-60 minutes for baking the sweet potatoes initially, about 10 minutes to prepare the filling and stuff them, and another 15-20 minutes for baking them the second time. It’s mostly hands-off baking time, so easy to fit into your meal prep.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes well, then prick them several times with a fork to let steam escape. Place them on a baking sheet and bake for 45-60 minutes or until they’re soft all the way through when pierced with a fork. Let them cool just enough to handle safely.
2. Prepare the Filling:
Slice the sweet potatoes in half lengthwise. Carefully scoop out the soft flesh into a large bowl, keeping the skins intact for stuffing later. Add the butter, milk, cinnamon, nutmeg, maple syrup (if using), salt, and pepper. Mash everything together until creamy but still a little chunky. Gently fold in the diced apple, dried cranberries, and nuts if you’re using them.
3. Stuff and Bake Again:
Spoon the filling mixture back evenly into the sweet potato skins. Sprinkle crumbled goat cheese or feta on top if you like for a tangy touch. Place the stuffed potatoes back on the baking sheet and return to the oven at 375°F (190°C). Bake for 15-20 minutes until the tops are warmed through and the cheese has browned slightly.
4. Serve and Enjoy:
Bring your twice-baked sweet potatoes to the table warm as a lovely side dish or a light, comforting meal. They’re full of sweet, tangy, and cozy flavors that pair well with many dishes — perfect for fall and holiday dinners!
Can I Use Frozen Sweet Potatoes for This Recipe?
It’s best to use fresh sweet potatoes for the best texture and flavor. If using frozen, thaw them completely and drain any excess moisture before scooping and mixing to avoid a watery filling.
Can I Make These Twice-Baked Sweet Potatoes Ahead of Time?
Absolutely! Prepare and stuff the sweet potatoes ahead, then cover and refrigerate for up to 24 hours. When ready, bake at 375°F (190°C) for 20-25 minutes until warmed through and cheese is melted.
How Should I Store Leftovers?
Store leftover stuffed sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Goat Cheese?
If you prefer a milder or dairy-free option, try feta cheese, ricotta, or leave the cheese out altogether. Nutritional yeast is also a great vegan alternative to add a cheesy flavor.
