Cranberry apple twice-baked sweet potatoes combine the naturally sweet, earthy flavor of roasted sweet potatoes with a tart burst of dried cranberries, crisp diced apples, warm autumn spices, and a buttery pecan crumble topping. They make a stunning, make-ahead side dish for holiday gatherings or a cozy weeknight dinner.
Here is a foolproof recipe for these sweet and savory stuffed potatoes.
Ingredients
The Potatoes
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4 medium sweet potatoes (uniform in size, scrubbed clean)
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2 tbsp unsalted butter, melted
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2 tbsp maple syrup or brown sugar
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1/4 cup whole milk, heavy cream, or Greek yogurt
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp salt (plus extra for rubbing potatoes)
The Filling & Topping
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1 medium tart apple (such as Granny Smith or Honeycrisp), cored and finely diced
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1/3 cup dried cranberries
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1/3 cup chopped pecans or walnuts
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2 tbsp unsalted butter (melted for the topping)
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2 tbsp brown sugar
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1/4 cup mini marshmallows or chopped pecans (optional garnish)
Instructions
1.Bake the sweet potatoes:
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times all over with a fork. Rub the skins lightly with olive oil and a pinch of salt. Place them on a foil-lined baking sheet and bake for 45 to 60 minutes, or until they are completely tender and yield easily when squeezed. Remove from the oven and let cool for 10 minutes.
2.Scoop out the flesh:
Reduce the oven temperature to 375°F (190°C). Once the potatoes are cool enough to handle, slice each one lengthwise down the middle. Use a spoon to carefully scoop out the soft flesh into a large mixing bowl, leaving a sturdy 1/4-inch shell of potato intact inside the skins. Place the hollowed skins back onto the baking sheet.
3.Mash and mix the filling:
Add the melted butter, maple syrup, milk, cinnamon, nutmeg, and salt to the sweet potato flesh. Mash thoroughly with a potato masher or hand mixer until smooth and creamy. Gently fold in the diced tart apples and dried cranberries, reserving a small handful for topping if desired.
4.Refill the potato skins:
Spoon the sweet potato mixture back into the hollowed-out potato skins, piling it high and creating a fluffy top.
5.Make the pecan crumble topping:
In a small bowl, mix together the chopped pecans, melted butter, and brown sugar until crumbly. Sprinkle the mixture evenly over the stuffed sweet potatoes.
6.Bake a second time:
Bake at 375°F (190°C) for 15 to 20 minutes, or until the filling is heated all the way through and the pecan topping is toasted and fragrant. If desired, broil for the last 1 to 2 minutes to caramelize the top. Serve warm.
Make-Ahead & Storage Tips
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Prep Ahead: You can assemble the twice-baked potatoes entirely (up through step 4) a day in advance. Cover and refrigerate them. When ready to bake, add the pecan topping and bake at 375°F for 25–30 minutes until heated through.
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Freezing: These freeze exceptionally well before the final bake. Wrap them individually in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
