Cranberry Apple Twice-Baked Sweet Potatoes

These Cranberry Apple Twice-Baked Sweet Potatoes are cozy, sweet, a little tangy, and just the right amount of creamy.

It’s one of those dishes that feels like fall and holidays in every bite, but honestly, I make them year-round.

this recipe!

Why I Love This Recipe

I first made this for a Friendsgiving a few years back when I was looking for something a little different from the usual sweet potato casserole. It was a hit. Now it’s a must-make for every fall gathering — and sometimes just because I have sweet potatoes hanging out in the pantry.

• The apple and cranberry combo adds a tart-sweet twist that keeps it interesting
• It’s easy to make ahead and reheat
• No fancy tools or ingredients needed
• It looks super fancy, but it’s so simple

What You’ll Need

• 4 medium sweet potatoes
• 2 tablespoons butter (unsalted)
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 medium apple, peeled and diced small
• ½ cup dried cranberries
• 2 tablespoons chopped pecans (optional)

Makes: 4 servings

Total Time: 1 hour 10 minutes

Substitutions and Variations

• Use maple syrup instead of brown sugar for a richer flavor
• Try dried cherries or chopped dried apricots instead of cranberries
• Add a pinch of nutmeg or ginger for more spice
• Skip the nuts or add granola for crunch

Make Ahead Tips

• Bake the sweet potatoes and make the filling up to 2 days ahead
• Stuff the skins and store in the fridge until ready to bake again
• You can even freeze them after stuffing and bake straight from frozen — just add 10 more minutes to the final bake

Let’s Make It

Step 1: Bake the sweet potatoes

Preheat your oven to 400°F. Wash and dry 4 medium sweet potatoes, then place them on a baking sheet. Bake for 45-50 minutes, or until very soft when pierced with a fork.

Step 2: Sauté the apples

While the potatoes bake, melt 1 tablespoon butter in a skillet over medium heat. Add 1 peeled and diced medium apple. Sprinkle in ½ teaspoon cinnamon and a pinch of salt. Cook for 5-6 minutes until the apples are soft but not mushy. Remove from heat.

Step 3: Scoop out the potatoes

Let the baked sweet potatoes cool slightly. Cut them in half lengthwise. Gently scoop out the inside into a mixing bowl, leaving a thin layer to hold the shape.

Step 4: Make the filling

To the bowl with the sweet potato flesh, add 1 tablespoon butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, ¼ teaspoon salt. Mix until smooth. Stir in the sautéed apples and ½ cup dried cranberries.

Step 5: Fill and bake again

Spoon the filling back into the sweet potato skins. Top with 2 tablespoons chopped pecans if using. Place them back on the baking sheet and bake at 375°F for 15 minutes until heated through and slightly golden on top.

Step 6: Serve and enjoy

Carefully transfer the baked sweet potatoes to a serving bowl or plate. Serve warm and enjoy!

Leftovers & Storage

• Store in an airtight container in the fridge for up to 4 days
• Reheat in the oven at 350°F for 10-15 minutes or microwave for 2 minutes
• Freeze after stuffing (before second bake) and bake directly from frozen when ready

Macros (per serving – based on 4 servings)

• Calories: 270
• Carbs: 42g
• Protein: 2g
• Fat: 11g
• Fiber: 6g
• Sugar: 17g

Why This Recipe Works (Quick Science)

Sweet potatoes are naturally creamy when baked, and scooping them out after the first bake gives you a soft, mashable base. Mixing that with butter, sugar, and salt enhances the natural sweetness. The diced apples soften just enough when sautéed, adding a little texture and fruity flavor. Cranberries bring a tart punch that balances everything. Baking them a second time allows all the flavors to come together and caramelize slightly on top.

Common Mistakes

• Undercooking the sweet potatoes – They need to be really soft so they mash easily.
• Not seasoning enough – Sweet potatoes need salt and spice to shine.
• Overstuffing the skins – Leave a little space or they’ll spill over in the oven.
• Skipping the second bake – That final bake brings all the flavors together.

What to Serve With

• Roasted chicken or turkey
• A crisp green salad with vinaigrette
• Garlic green beans or steamed broccoli
• A cozy bowl of butternut squash soup

FAQ

Can I use canned sweet potatoes?
Fresh is best here since you need the skins to hold the filling, but you can use canned sweet potato flesh if you bake some empty skins separately.

Can I make this vegan?
Yep! Just swap the butter with vegan butter or coconut oil.

Can I leave out the pecans?
Totally optional — leave them out or swap with walnuts or sunflower seeds.

Can I freeze these?
They’re best fresh, but you can freeze them after the first bake and filling, then thaw and do the second bake when ready.

Let’s Wrap It Up

These Cranberry Apple Twice-Baked Sweet Potatoes are warm, filling, and full of fall flavors. They’re super simple, but feel like something special — perfect for sharing. Give them a try and let me know how they turn out in the comments. Got questions or tried a twist? I’d love to hear from you!