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Cranberry Apple Twice-Baked Sweet Potatoes

A comforting and simple fall dish featuring crispy sweet potato skins filled with a warm cranberry-apple mixture.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.