Save The first time I made these twice baked sweet potatoes, I was rushing to finish a Friendsgiving side dish while my kitchen timer kept screaming at me from the other room. Something about the way the house started smelling like caramelized apples and cinnamon made everyone wander in, hovering around the oven door. By the time they came out, bubbling with tart cranberries and toasted pecans, nobody even asked about the turkey anymore.
Last December my sister-in-law took one bite and demanded the recipe before shed even swallowed. Now these show up at every holiday gathering, and honestly, I never mind making them.
Ingredients
- 6 medium sweet potatoes: Pick ones roughly the same size so they finish cooking together
- 2 tablespoons olive oil: Helps the skins get perfectly crisp and seasoned
- Salt and black pepper: Be generous here since the potato itself needs a solid foundation
- 3 tablespoons unsalted butter: This caramelizes the apples into something magical
- 2 large apples: Granny Smith brings tartness while Honeycrisp adds sweetness
- 1 cup fresh cranberries: They burst beautifully and add pockets of bright tang
- ¼ cup light brown sugar: Just enough to bridge the gap between sweet and tart
- 1 teaspoon ground cinnamon: Warm spice that makes everything taste like holidays
- ¼ teaspoon ground nutmeg: Subtle but essential background warmth
- ½ cup pecans: Toast them first or they will not taste like much
- 2 tablespoons maple syrup: Optional but worth it for that glossy finish
- Fresh thyme leaves: Adds an herbal note that cuts through all the sweetness
Instructions
- Get your oven hot:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup
- Prep the potatoes:
- Scrub them dry, pierce several times with a fork, then rub with olive oil and season generously
- Roast until tender:
- Bake for 40 to 45 minutes until a knife slips through easily with no resistance
- Start the filling:
- Melt butter in a large skillet over medium high heat and add apples in one single layer
- Let them caramelize:
- Leave undisturbed for 2 to 3 minutes so they get golden and develop flavor
- Add the fruit and spices:
- Stir in cranberries, brown sugar, cinnamon, nutmeg, and kosher salt and cook for 5 to 7 minutes
- Finish with nuts:
- Fold in toasted pecans during the last minute and remove from heat
- Prepare the potatoes:
- Cut each lengthwise and fluff the interior with a fork, pressing ends to create space
- Stuff generously:
- Spoon the apple cranberry filling into each potato, mounding it high
- Bake again:
- Return to the oven at 425°F for 10 minutes until everything is heated through and caramelized
- Finish with flair:
- Drizzle with maple syrup and add fresh thyme, sliced almonds, or flaky sea salt
Pin it My dad who normally reaches for mashed potatoes went back for seconds and asked if I could make these for Christmas dinner too.
Make Ahead Magic
The apple cranberry filling keeps beautifully for a day in the fridge. Just warm it gently in a skillet before stuffing and you will save yourself serious time.
Playing with Flavors
Swap fresh cranberries for dried if that is what you have but cut back slightly on the brown sugar. Dried fruit brings its own concentrated sweetness that can tip the balance too far if you are not careful.
Serving Suggestions
These hold their own on a holiday plate alongside roasted meats or green beans. The filling is substantial enough that you could even serve smaller portions as appetizers.
- Pair with a crisp white wine to cut through the sweetness
- Keep extra thyme on hand because it wilts quickly once garnished
- Flaky sea salt is the finish that makes people ask what you did differently
Pin it Watch how fast these disappear and keep the recipe handy because someone will absolutely ask for it.
Frequently Asked Questions
- → Can I prepare these sweet potatoes in advance?
Yes. Prepare the apple cranberry filling up to 1 day ahead and store it in the refrigerator. Bake the sweet potatoes, scoop out the flesh, and combine everything when ready to serve. Reheat stuffed potatoes at 425°F for 10-15 minutes until warmed through.
- → What type of apples work best for the filling?
Granny Smith or Honeycrisp apples are ideal because they hold their shape during cooking and provide a nice tart contrast to the sweet potatoes and brown sugar. Avoid softer varieties like Red Delicious or McIntosh, which can become mushy.
- → Can I make this dish vegan?
Absolutely. Substitute the unsalted butter with plant-based butter or coconut oil. Use maple syrup instead of honey if needed, and ensure your sugar is certified vegan. The result remains just as flavorful and satisfying.
- → How do I know when the sweet potatoes are fully cooked?
Pierce the sweet potatoes with a knife or fork—they should slide in easily with no resistance. The skin should feel slightly crisp and the interior very tender. This typically takes 40-45 minutes at 425°F.
- → Can I substitute dried cranberries for fresh?
Yes, though fresh cranberries provide better tartness and texture. If using dried cranberries, reduce the brown sugar by 1-2 tablespoons since dried cranberries are already sweetened. You may also want to add a tablespoon of orange juice to plump them while cooking.
- → What can I use instead of pecans for allergies?
Pumpkin seeds (pepitas) or sunflower seeds make excellent nut-free alternatives with similar crunch. For a different texture, you can also use toasted oatmeal or crushed graham crackers as a topping.