Introduction

Remember those crisp autumn days, the scent of cinnamon in the air, and that feeling of pure comfort? This recipe brings all of that back to your kitchen! Imagine perfectly tender roasted sweet potatoes, their natural sweetness intensified, cradling a warm, spiced filling of apples and cranberries. It’s a hug in a dish, and the best part? It’s surprisingly simple to whip up, making it your new go-to for a cozy weeknight meal or a show-stopping side dish.

Why You’ll Love This Recipe

Fast: While the sweet potatoes roast, you’ll whip up the filling in minutes.
Easy: Minimal chopping and straightforward steps mean anyone can make this.
Giftable: Imagine a batch of these as a thoughtful (and delicious!) treat for friends.
Crowd-pleasing: The perfect blend of sweet and savory that everyone adores.

Ingredients

2 medium sweet potatoes: Look for ones that are firm and have a smooth skin.
2 tablespoons butter: Unsalted is great, but salted works too – just adjust any added salt later.
2 medium apples, diced: Honeycrisp, Gala, or Fuji are wonderful choices as they hold their shape well.
1/2 cup dried cranberries: These little gems add a delightful tartness.
1/2 teaspoon ground cinnamon: The classic warm spice that makes everything cozy.
1/4 teaspoon ground nutmeg: Just a hint to add depth and that signature fall aroma.
3 tablespoons coconut sugar (or brown sugar): For that sweet, caramelized flavor.
1/4 cup chopped pecans: For a lovely crunch and nutty goodness.

How to Make It

Get ready to create some kitchen magic! You’ll be amazed at how simple this comes together.

Preheat Your Oven: First things first, let’s get that oven nice and warm. Preheat it to 400°F (200°C).
Roast the Sweet Potatoes: Give your sweet potatoes a good wash. Then, grab a fork and prick them all over. This helps them cook evenly and prevents any unfortunate explosions! Pop them onto a baking sheet and let them roast for about 45 to 60 minutes, or until they’re wonderfully tender when you poke them with a fork.
Whip Up the Filling: While your sweet potatoes are doing their thing in the oven, let’s make the star of the show! Melt the butter in a skillet over medium heat. Toss in your diced apples and let them cook for about 5 minutes, until they’re just starting to soften.
Add the Flavor: Now for the cozy spices! Stir in the dried cranberries, cinnamon, and nutmeg. Sprinkle in the coconut sugar (or brown sugar). Keep stirring for another 2 to 3 minutes, just until the sugar dissolves and the most amazing, fragrant aroma fills your kitchen.
Nutty Crunch! Take the skillet off the heat and stir in those chopped pecans. They’ll add the perfect texture to our filling.
Prep the Sweet Potatoes for Filling: Once your sweet potatoes are fork-tender, carefully take them out of the oven. Using a sharp knife, slice each one lengthwise, but don’t cut all the way through! You’re creating a little pocket for all that delicious filling.
Fill ‘Em Up! Now for the fun part! Generously spoon the apple-cranberry filling into the pocket of each sweet potato.
Final Bake: Pop them back onto the baking sheet and return them to the oven for another 5 to 10 minutes. This little bake just heats everything through and lets the flavors meld together beautifully.

Substitutions & Additions

This recipe is so forgiving, you can totally make it your own!

Apples: If you don’t have apples on hand, pears work wonderfully too!
Dried Fruit: Feel free to swap the cranberries for chopped dates or raisins for a different kind of sweetness.
Nuts: Walnuts or slivered almonds are fantastic alternatives to pecans.
Spices: A pinch of ground ginger or a tiny dash of cardamom can add an extra layer of warmth.
Extra Yum: For a touch of decadence, a tiny dollop of goat cheese or a sprinkle of crumbled feta on top just before serving is divine!

Tips for Success

A few little tricks to make this recipe even more foolproof.

Don’t Overcook the Apples: You want them softened, but not mushy.
Check Sweet Potato Tenderness: Every oven is different! Pierce them with a fork to be sure they’re done before filling.
Prep Ahead: You can make the apple-cranberry filling up to a day in advance and store it in the fridge. Just reheat it gently before spooning into the sweet potatoes.
Uniform Size Potatoes: Try to pick sweet potatoes that are roughly the same size so they bake at the same rate.

How to Store It

Leftovers? Lucky you! Store any remaining roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until warmed through. They’re still delicious the next day!

FAQs

Can I make this recipe vegan?

Absolutely! Simply swap the butter for your favorite vegan butter or a tablespoon of coconut oil in the filling.

What can I serve this with?

This is a fantastic side dish for roasted chicken, pork tenderloin, or even a hearty salad. It’s also delicious as a light vegetarian main course.

Can I make the filling ahead of time?

Yes, you can definitely prepare the apple-cranberry filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. Just give it a quick stir and warm it slightly before filling the sweet potatoes.

Are there any other sweeteners I can use?

Maple syrup is a wonderful alternative! You might need to reduce it slightly longer in the pan to achieve the right consistency. Honey would also work, but be mindful that it’s not vegan.

Cozy Roasted Sweet Potatoes with Festive Apple-Cranberry Filling

Perfectly tender roasted sweet potatoes cradle a warm, spiced filling of apples and cranberries. This recipe is surprisingly simple to whip up, making it a go-to for a cozy weeknight meal or a show-stopping side dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 10

Servings 2 medium sweet potatoes

Equipment

Baking Sheet
Skillet
Fork
Knife

Ingredients

Main ingredients

2 medium sweet potatoes Look for ones that are firm and have a smooth skin.

Filling

2 tablespoons butter Unsalted is great, but salted works too – just adjust any added salt later.
2 medium apples, diced Honeycrisp, Gala, or Fuji are wonderful choices as they hold their shape well.
0.5 cup dried cranberries These little gems add a delightful tartness.
0.5 teaspoon ground cinnamon The classic warm spice that makes everything cozy.
0.25 teaspoon ground nutmeg Just a hint to add depth and that signature fall aroma.
3 tablespoons coconut sugar (or brown sugar) For that sweet, caramelized flavor.
0.25 cup chopped pecans For a lovely crunch and nutty goodness.

Instructions

Preheat your oven to 400°F (200°C).
Wash the sweet potatoes and prick them all over with a fork. Place them on a baking sheet and roast for 45 to 60 minutes, or until tender.
2 medium sweet potatoes
While the sweet potatoes roast, melt the butter in a skillet over medium heat. Add the diced apples and cook for about 5 minutes until just starting to soften.
2 medium sweet potatoes
Stir in the dried cranberries, cinnamon, and nutmeg. Sprinkle in the coconut sugar and cook for another 2 to 3 minutes, stirring, until the sugar dissolves.
2 medium sweet potatoes
Remove the skillet from heat and stir in the chopped pecans.
2 medium sweet potatoes
Once the sweet potatoes are tender, remove them from the oven. Slice each one lengthwise, but not all the way through, to create a pocket.
2 medium sweet potatoes
Spoon the apple-cranberry filling into the pocket of each sweet potato.
Return the filled sweet potatoes to the baking sheet and bake for another 5 to 10 minutes.
2 medium sweet potatoes

Notes

Store any remaining roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until warmed through.