Introduction
Oh, fall! Does any season just feel like a warm hug quite like this one? It’s the crisp air, the colorful leaves, and of course, all those incredible, comforting flavors. And speaking of comforting flavors, I’ve got a recipe that’s going to make your kitchen smell absolutely divine and your taste buds sing. These Cranberry Apple Twice-Baked Sweet Potatoes are so incredibly easy, wonderfully quick, and they just have a way of bringing a smile to everyone’s face. It’s like a little bit of autumn magic baked right in!
Why You’ll Love This Recipe
- Fast: While the initial baking takes a little time, the prep is super speedy!
- Easy: Seriously, if you can mash a potato, you can make this. It’s that simple.
- Giftable: Imagine bringing these to a potluck or a friend’s house – they’re always a hit!
- Crowd-pleasing: Sweet, tangy, nutty, and perfectly spiced – everyone adores these flavors.
Ingredients
Let’s gather up our cozy ingredients. These are all pretty standard pantry staples, which is another reason I love them!
- 2 medium sweet potatoes: These are our fluffy, sweet canvases.
- 2 medium apples, peeled, cored, and diced into 1-inch cubes: Think Gala, Fuji, or Honeycrisp – something a little sweet and crisp.
- 3 tablespoons coconut sugar (or brown sugar): This adds just the right touch of caramel sweetness.
- ¼ cup chopped pecans: For that delightful nutty crunch! Walnuts are a great substitute too.
- ½ cup dried cranberries: These little ruby jewels bring a lovely tartness that balances the sweetness perfectly.
- 2 tablespoons butter: Makes everything wonderfully creamy and rich.
- ½ teaspoon ground cinnamon: The quintessential fall spice!
- ¼ teaspoon ground nutmeg: A little hint of warmth and depth.
How to Make It
Alright, let’s get baking! This is where the magic happens. Put on your favorite playlist and let’s do this.
- Preheat your oven to 400°F (200°C). Get it nice and toasty!
- Prick your sweet potatoes all over with a fork. This is important so they don’t burst. Place them on a baking sheet and let them bake for about 45-60 minutes. You’ll know they’re ready when they’re nice and tender when you poke them with a fork.
- Let them cool slightly, then slice them in half lengthwise. Be careful, they’ll be hot! Now, gently scoop out the flesh into a bowl, leaving about a ¼-inch border in the skins. This little border acts like a perfect edible bowl.
- Mash the sweet potato flesh in the bowl. Add the butter, coconut sugar, cinnamon, and nutmeg. Mix it all up until it’s smooth and wonderfully fragrant.
- Time for the yummy additions! Gently stir in your diced apples, chopped pecans, and dried cranberries. Make sure everything is evenly distributed.
- Spoon that delicious mixture back into the reserved sweet potato skins. Fill them up generously – you want a good heap of goodness in each one!
- Lower your oven temperature to 375°F (190°C). Place your filled sweet potato halves back on a baking sheet.
- Bake for another 15-20 minutes. You want them heated all the way through and to see a lovely, lightly browned top.
Substitutions & Additions
The beauty of this recipe is how adaptable it is! Here are a few ideas to make it your own:
- Nuts: Walnuts are a fantastic substitute for pecans if that’s what you have on hand. You could even try a sprinkle of toasted slivered almonds for a different crunch.
- Sweetener: While coconut sugar or brown sugar adds a lovely depth, you could also use maple syrup (reduce it slightly if you do to avoid making the filling too wet) or even a touch of honey.
- Dried Fruit: If cranberries aren’t your favorite, try raisins, chopped dates, or even dried cherries for a different fruity tang.
- Spice it Up: A tiny pinch of ground ginger or cloves can add another layer of warmth. A little orange zest stirred into the filling would also be divine!
- Creamy Factor: For an extra creamy filling, you could stir in a tablespoon or two of cream cheese or sour cream with the butter and sugar.
Tips for Success
A few little tricks up my sleeve to ensure your twice-baked sweet potatoes are perfect every time!
- Don’t over-scoop: Be sure to leave that ¼-inch border in the skins. If you scoop too much, they might get a little flimsy.
- Tender potatoes are key: Make sure your sweet potatoes are thoroughly cooked and tender in the first bake. This makes them easier to scoop and mash, and ensures they’re perfectly cooked in the second bake.
- Prep ahead! You can bake the sweet potatoes and scoop out the flesh the day before. Store the scooped flesh and the skins separately in the fridge. When you’re ready to make them, just mash the flesh with the other ingredients and stuff them back into the skins. Then, proceed with step 6.
- Even heating: If your sweet potatoes are wildly different sizes, the baking times might vary. It’s always best to test for tenderness with a fork.
How to Store It
Leftovers? Lucky you! These taste even better the next day, in my opinion.
Once cooled completely, you can store any leftover Cranberry Apple Twice-Baked Sweet Potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. You can also gently reheat them in the microwave, but I find the oven gives them that lovely fresh-baked texture back.
FAQs
Got a quick question? I’ve got you covered!
Q: Can I make these ahead of time and freeze them?
A: Yes, you absolutely can! Prepare them completely, let them cool, and then wrap them tightly in plastic wrap and then foil. Freeze for up to 2-3 months. To reheat from frozen, unwrap them and bake in a 350°F (175°C) oven for about 30-40 minutes, or until heated through. You might need to cover them with foil for the first part of baking to prevent the tops from getting too brown.
Q: My apples are very tart, is that okay?
A: Yes, tart apples can actually be a wonderful contrast to the sweetness of the potato and sugar! If you’re concerned, you can reduce the amount of dried cranberries slightly, or add just a touch more sugar to the filling.
Q: Can I make this recipe vegan?
A: Definitely! Simply use your favorite vegan butter substitute, and ensure your sugar is vegan-certified if that’s a concern for you. The rest of the ingredients are naturally vegan.
Cranberry Apple Twice-Baked Sweet Potatoes
Equipment
- Oven
- Baking Sheet
- Fork
- bowl
- Measuring Cups
- Measuring spoons
Ingredients
Main ingredients
- 2 medium sweet potatoes
- 2 medium apples peeled, cored, and diced into 1-inch cubes
- 3 tablespoons coconut sugar or brown sugar
- 0.25 cup chopped pecans
- 0.5 cup dried cranberries
- 2 tablespoons butter
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Prick your sweet potatoes all over with a fork. Place them on a baking sheet and let them bake for about 45-60 minutes, until tender.2 medium sweet potatoes
- Let them cool slightly, then slice them in half lengthwise. Scoop out the flesh into a bowl, leaving about a ¼-inch border in the skins.
- Mash the sweet potato flesh in the bowl. Add the butter, coconut sugar, cinnamon, and nutmeg. Mix until smooth and fragrant.2 medium sweet potatoes
- Gently stir in the diced apples, chopped pecans, and dried cranberries. Distribute evenly.2 medium sweet potatoes
- Spoon the mixture back into the reserved sweet potato skins, filling them generously.
- Lower oven temperature to 375°F (190°C). Place filled sweet potato halves back on a baking sheet.
- Bake for another 15-20 minutes, until heated through and lightly browned on top.