Four medium sweet potatoes are baked, scooped out and mixed with a cooked filling of cranberries, diced apple, brown sugar, butter and warm spices, then stuffed back into their skins and baked again. The sweet potato is soft and sweet, the cranberries are tart, and the apple adds some texture. The recipe makes 4 servings, one potato each, and takes 1 hour 20 minutes.
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Most of that time is the oven. Only 20 minutes is hands-on, and the potatoes can be baked and filled ahead and reheated, so it suits a holiday table or a quiet weeknight dinner.
What Goes in the Potatoes
The full amounts are in the recipe card at the bottom. These are the parts that matter.
- Sweet potatoes (4 medium): the base. They give a naturally sweet, creamy filling that sits well against the tart fruit.
- Fresh cranberries (1 cup): they bring the tang. They cook down in the saucepan until they pop.
- Diced apples (1 cup): they add sweetness and a little crunch against the soft potato.
- Brown sugar (1/2 cup) and butter (1/4 cup): these give the filling depth and richness, and keep it moist and smooth.
- Cinnamon (1 tsp), nutmeg (1/4 tsp) and salt (1/4 tsp): warm spices, with the salt keeping the sweetness in check.
- Chopped walnuts (1/4 cup, optional): a crunchy topping with a nutty flavor.
Getting the Potatoes Right
Choose potatoes of a similar size. Medium sweet potatoes that are all about the same size bake evenly. Pierce the skin a few times with a fork before they go in the oven so steam can escape and they do not burst.
Cook the filling until it thickens. The cranberries, apples, brown sugar, butter, cinnamon, nutmeg and salt go into a saucepan over medium heat. They are ready when the cranberries pop and the mixture thickens. After that it is mixed with the scooped-out sweet potato and spooned into the skins.
Toast the walnuts first, if you like. Roasting them before they go on top brings out their nuttiness. Ginger or allspice can also be added to the spices for more depth.
Plan ahead if you need to. Bake the sweet potatoes in advance and keep them in the refrigerator, then reheat before serving. The finished potatoes can also be frozen after the second bake.
Ways to Change Them
- Some heat: a pinch of cayenne pepper or smoked paprika in the filling balances the sweet fruit.
- More squash: butternut squash or pumpkin puree can go into the sweet potato mixture for a creamier filling.
- Nut-free: leave out the walnuts. Sunflower seeds can give a similar crunch.
Looking for a second vegetable side for the table? Our baked ratatouille bakes in a single 10 inch dish.
What to Serve with Them
These work as a side next to roasted chicken, grilled turkey or baked salmon, since the sweet and tangy filling goes well with savory meat. For a lighter plate, add a green salad. An arugula salad with a lemon vinaigrette is one choice, and a spinach salad with goat cheese and walnuts is another, and the crisp greens contrast with the soft potato. Without meat, one potato with a salad also works as a vegetarian main.
For a gathering, they look good on a festive platter, and because they reheat well you can fill them early and bake just before the guests arrive.
How Long It Takes
Prep takes 20 minutes for washing and piercing the potatoes, dicing the apples and measuring the rest. Baking takes about 1 hour in two parts: roughly 45 minutes for the whole sweet potatoes at 400°F (200°C), then 15 minutes more once they are filled. Start to finish is 1 hour 20 minutes.
Nutrition per Serving
One potato has approximately 280 calories, 10g fat (5g saturated), 50g carbohydrates, 7g fiber, 20g sugar, 4g protein and 150mg sodium. These figures are estimates.
FAQ
Can they be made ahead of time?
Yes. Bake the sweet potatoes and make the filling, then stuff the skins and refrigerate. When you are ready to serve, reheat them in the oven until warmed through.
What can you serve with them?
Roasted chicken, grilled fish or a fresh salad all go well. The sweet and tangy flavor suits savory proteins.
How long do leftovers last?
Store them in an airtight container in the refrigerator for up to 3 to 5 days. Reheat in the oven or microwave before serving.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients
Instructions
Preheat oven to 400°F (200°C).
Wash sweet potatoes and pierce them with a fork.
Bake sweet potatoes for about 45 minutes until tender.
In a saucepan, combine cranberries, apples, brown sugar, butter, cinnamon, nutmeg, and salt. Cook over medium heat until cranberries pop and mixture thickens.
Once sweet potatoes are cooked, cut them in half and scoop out the flesh.
Mix sweet potato flesh with cranberry-apple mixture and fill the potato skins.
If using, sprinkle walnuts on top.
Bake for an additional 15 minutes.
Notes
These can be made ahead of time and reheated.
Great for holiday meals or as a side dish.
Nutrition
| Serving Size | 1 potato |
|---|---|
| Calories | 280 calories |
| Sugar Content | 20g |
| Sodium Content | 150mg |
| Fat Content | 10g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 4g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 50g |
| Fiber Content | 7g |
| Protein Content | 4g |
| Cholesterol Content | 15mg |