Cranberry Apple Twice-Baked Sweet Potatoes Recipe – A Cozy Fall Side Dish with Bright Cranberries and Warm Apples

Introduction
I still remember the first time I made Cranberry Apple Twice-Baked Sweet Potatoes — the kitchen smelled like cinnamon and warm maple, and the whole house felt like a hug. Right away, the sweet potato skins crisped at the edges, and then the tart cranberries popped like little fireworks. This recipe for Cranberry Apple Twice-Baked Sweet Potatoes is simple, comforting, and perfect for evenings when you want something homey but a little special. Also, it’s a great way to bring fall flavors to the table without fuss. For another sweet potato idea, try these candied sweet potatoes to switch things up.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor with sweet, tart, and warm spices.
• Made with simple ingredients you likely have on hand.
• Great for family dinners, brunch, or for taking to a holiday potluck.
• Always a crowd-pleaser — people ask for seconds.
  Also, if you like apple-forward desserts, peek at this apple cinnamon roll bake for a sweet follow-up.

Ingredients You’ll Need

• 3 medium sweet potatoes — scrubbed and dried (use firm, even-sized potatoes so they bake evenly).
• 2 tbsp butter (use unsalted butter so you control the salt).
• 2 tbsp brown sugar or maple syrup (maple adds a deeper, woodsy flavor).
• 1/4 tsp cinnamon.
• Pinch of salt.
• 1 cup fresh or frozen cranberries (no need to thaw if frozen).
• 1 apple, diced (Honeycrisp or Fuji are great for texture).
• 1 tbsp butter.
• 2 tbsp brown sugar or maple syrup.
• 1/2 tsp cinnamon.
• 1/8 tsp nutmeg (optional).
• Pinch of salt.
• Fresh herbs for garnish (optional — thyme or parsley brightens the dish).
  Chef note: Use slightly underripe apples for a firmer bite, and choose unsalted butter so you can balance sweetness with salt.

How to Make It

1. Preheat your oven to 400°F (200°C). While the oven warms, you’ll feel the anticipation of those caramelized edges later.
2. Pierce each sweet potato with a fork several times, and then bake them directly on the rack for 45–55 minutes until they’re soft and yielding when you squeeze gently. Meanwhile, the house will smell faintly of roasted sweet potato and earth.
3. Slice the potatoes in half lengthwise, and scoop out the centers into a bowl, leaving the shells intact so they hold their shape. You’ll notice the flesh is silky and steaming.
4. Mash the sweet potato flesh with 2 tbsp butter, 2 tbsp brown sugar or maple syrup, 1/4 tsp cinnamon, and a pinch of salt. Mix until it’s smooth and glossy, and then spoon the mash back into the skins. The texture should be creamy but still a little rustic.
5. For the topping, melt 1 tbsp butter in a skillet over medium heat. Add the diced apples, and sauté for 2–3 minutes until they start to soften and the edges brown slightly. You’ll hear that soft sizzle — that’s when it’s just right. Also add 2 tbsp brown sugar or maple syrup, 1/2 tsp cinnamon, nutmeg if using, and a pinch of salt.
6. Toss in the cranberries, and cook until the cranberries burst and the apples become tender, about 4–5 minutes. The mixture should look glossy, and you’ll smell bright citrusy notes from the cranberries. If the sugar starts to caramelize too fast, lower the heat slightly.
7. Spoon the warm cranberry-apple mixture over each pumpkin-colored potato half so each bite has jammy fruit and rich mash. Then, garnish with fresh herbs if you like.
8. Return the filled potatoes to the oven for about 5 minutes just to warm everything through and let the flavors marry. Finally, serve hot with an extra pat of butter or a drizzle of maple syrup if you’re feeling indulgent. For a savory twist, try serving alongside this falafel sandwich with sweet potato for a heartier plate.

Kitchen Tips

• Time-saver: Bake your sweet potatoes the night before. Then, reheat and finish them with the cranberry-apple topping when guests arrive.
• Fix for watery topping: If the cranberry-apple mix is too loose, simmer a minute longer so the juices reduce and thicken. Alternatively, mash a few cranberries for natural thickening.
• Flavor twist: For crunch, sprinkle toasted pecans or walnuts on top, or mix in a spoonful of cream cheese for extra creaminess. Also, try pairing with a slice of apple butter cake for dessert to keep the apple theme going.

Serving Ideas
Serve these Cranberry Apple Twice-Baked Sweet Potatoes for a cozy family dinner, a lazy Sunday brunch, or as a colorful side on your holiday table. Pair them with roasted chicken, or keep it light with a crisp green salad. For garnish, add fresh thyme, a few extra cranberries, or a sprinkle of chopped toasted nuts for texture. They also sit beautifully next to roasted Brussels sprouts or a simple grain bowl.

Storing & Leftovers

• Fridge: Store cooled potatoes in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through to keep the skins slightly crisp.
• Freezer: You can freeze the mashed sweet potato (without the topping) for up to 2 months; thaw in the fridge overnight before finishing.
• Leftover idea: Scoop the leftovers onto toast or stuff into warm tortillas for a sweet-and-tart breakfast wrap.

FAQs
Q: Can I make this ahead of time?
A: Definitely! Bake the potatoes and make the cranberry-apple topping in advance, then assemble and warm just before serving. Cranberry Apple Twice-Baked Sweet Potatoes often taste even better the next day.

Q: Can I swap any ingredients?
A: Of course! Swap brown sugar for maple syrup, or use pears instead of apples. This recipe is forgiving and welcomes substitutions.

Q: What’s the best way to serve it?
A: Serve fresh from the oven while it’s warm and aromatic; the contrast between the creamy mash and the bubbling fruit is the best part.

Q: How do I know it’s perfectly cooked?
A: Look for soft potato flesh that’s easy to scoop, golden edges on the filling, and that fragrant cinnamon-apple aroma — that’s your sign!

Final Thoughts

This recipe feels like a warm blanket on a chilly evening. Because it balances sweet, tart, and spiced flavors so well, Cranberry Apple Twice-Baked Sweet Potatoes have become a simple favorite in my weekly rotation. Please make it your own — add nuts, swap sweeteners, or serve it alongside your favorite roast. I hope this dish brings as much comfort to your table as it does to mine; enjoy these Cranberry Apple Twice-Baked Sweet Potatoes.

Conclusion

For another take on a similar holiday side, see this version at Whole & Heavenly Oven’s Cranberry Apple Twice-Baked Sweet Potatoes. If you want a crunchy streusel twist, check out Twice Baked Sweet Potatoes with Cranberry Pecan Streusel for a nutty topping idea.

Cranberry Apple Twice-Baked Sweet Potatoes

A comforting and simple fall dish featuring crispy sweet potato skins filled with a warm cranberry-apple mixture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American, Fall

Calories: 250

Ingredients Method Notes

Ingredients

  

For the sweet potatoes

• 3 medium sweet potatoes Scrubbed and dried
• 2 tbsp unsalted butter
• 2 tbsp brown sugar or maple syrup Maple adds a deeper, woodsy flavor
• 1/4 tsp cinnamon
• Pinch salt

For the topping

• 1 cup fresh or frozen cranberries No need to thaw if frozen
• 1 medium apple Diced (Honeycrisp or Fuji recommended)
• 1 tbsp butter
• 2 tbsp brown sugar or maple syrup
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg Optional
• Pinch salt
• Fresh herbs for garnish Optional — thyme or parsley

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Pierce each sweet potato with a fork several times, and then bake them directly on the rack for 45–55 minutes until soft.
3. Slice the potatoes in half lengthwise, scoop out the centers into a bowl, and leave the shells intact.
4. Mash the sweet potato flesh with butter, brown sugar or maple syrup, cinnamon, and a pinch of salt until smooth.

Cooking the topping

1. Melt 1 tbsp butter in a skillet over medium heat. Add diced apples and sauté for 2–3 minutes.
2. Add brown sugar or maple syrup, cinnamon, nutmeg (if using), and salt to the skillet.
3. Toss in cranberries and cook until they burst and the apples are tender, about 4–5 minutes.

Assembly and Finishing

1. Spoon the warm cranberry-apple mixture over each sweet potato half.
2. Return the filled potatoes to the oven for about 5 minutes to warm through.
3. Serve hot, optionally with an extra pat of butter or maple syrup.

Notes

Bake sweet potatoes ahead to save time; reheat and finish with topping when guests arrive. For a thicker topping, simmer longer or mash some cranberries.