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Cranberry Apple Twice-Baked Sweet Potatoes

Elegant and flavorful sweet potato halves stuffed with a creamy mash, tender apples, and tart cranberries, perfect for holiday meals.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Medium Sweet Potatoes uniform in size
  • 3 Tbsp Unsalted Butter divided
  • 0.5 cup Finely Diced Apple peeled and cored
  • 0.25 cup Fresh or Frozen Cranberries
  • 0.25 cup Brown Sugar packed, divided
  • 0.5 tsp Ground Cinnamon
  • 0.25 tsp Ground Nutmeg
  • 2 Tbsp Milk or Cream or orange juice
  • Salt and Pepper pinch, to taste
  • 0.25 cup Chopped Pecans or Walnuts optional, for topping

Equipment

  • Baking Sheet or Pan
  • Potato Masher

Method
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes and bake for 45–60 minutes until tender. Let cool.
  2. Melt 1 Tbsp butter in a skillet. Sauté diced apple and cranberries for 5-7 minutes until soft and slightly burst. Set aside (cranberry apple filling).
  3. Slice potatoes lengthwise. Scoop out flesh, leaving thin shell. Add 2 Tbsp butter, milk/cream, 2 Tbsp brown sugar, cinnamon, nutmeg, salt, and pepper to the flesh. Mash until smooth.
  4. Gently fold the cranberry apple filling into the mashed sweet potato. Spoon the mixture back into the potato skins, piling high.
  5. Sprinkle the tops with remaining 1 Tbsp brown sugar and optional chopped nuts. Bake for 10-15 minutes until heated through and golden brown.
  6. Serve warm as an elegant holiday side dish.

Notes

Bake the sweet potatoes until very soft to ensure a creamy mash. Pre-cooking the cranberries and apples prevents them from drying out during the second bake. Can be prepped ahead and reheated.