Description
Cranberry Apple Twice-Baked Sweet Potatoes are a cosy seasonal side dish made with tender roasted sweet potatoes, creamy cinnamon-spiced filling, crisp diced apple, dried cranberries, and crunchy pecans. A buttery pecan crumble adds a golden, crisp finish.
Ingredients
For the Sweet Potatoes
4 medium sweet potatoes (about 900 g)
2 tbsp unsalted butter, melted (28 g)
1/2 tsp ground cinnamon (1 g)
1/4 tsp ground nutmeg (0.5 g)
1/2 tsp kosher salt (3 g)
1/4 tsp freshly cracked black pepper (0.5 g)
For the Cranberry Apple Filling
1 medium Honeycrisp apple, peeled, cored, and finely diced (180 g)
1/2 cup dried cranberries (60 g)
1/3 cup chopped pecans (35 g)
2 tbsp pure maple syrup (30 ml)
1 tbsp brown sugar (12 g)
1/2 tsp ground cinnamon (1 g)
1 tsp fresh lemon juice (5 ml)
1/4 cup heavy cream (60 ml)
For the Topping
1/3 cup chopped pecans (35 g)
2 tbsp brown sugar (25 g)
1 tbsp all-purpose flour (8 g)
1 tbsp unsalted butter, melted (14 g)
1/4 tsp ground cinnamon (0.5 g)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Pierce each sweet potato several times with a fork, then place them on the prepared baking sheet. Bake for 45–55 minutes, or until the potatoes are completely tender when pierced with a knife.
2. Allow the baked sweet potatoes to cool for about 10 minutes, until they are comfortable enough to handle. Slice each potato lengthwise and carefully scoop out the flesh, leaving a small border inside the skins so the shells remain sturdy enough to hold the filling.
3. Place the sweet potato flesh in a large bowl. Add the melted butter, cinnamon, nutmeg, kosher salt, and black pepper. Mash until creamy and well combined.
4. Stir the diced apple, dried cranberries, chopped pecans, maple syrup, brown sugar, lemon juice, and heavy cream into the mashed sweet potato. Mix gently until the apple, cranberries, and pecans are evenly distributed throughout the filling.
5. Spoon the cranberry-apple mixture back into the sweet potato shells. Divide the filling evenly between the potatoes, mounding it slightly above the edges.
6. In a small bowl, combine the chopped pecans, brown sugar, flour, cinnamon, and melted butter. Stir until evenly coated and crumbly.
7. Sprinkle the pecan topping generously over each stuffed sweet potato, covering the filling with an even layer.
8. Return the stuffed sweet potatoes to the oven and bake for 15–20 minutes, until the filling is hot and the pecan topping is golden and crisp.
9. Let the twice-baked sweet potatoes rest for about 5 minutes before serving. If desired, drizzle a small amount of extra maple syrup over the top just before serving.
Notes
Choose evenly sized sweet potatoes so they bake at roughly the same rate and the portions are easy to divide evenly.
Leave a thin, sturdy border when scooping out the sweet potato flesh so the skins hold their shape during the second bake.
Dice the apple finely so it distributes evenly through the filling and is easy to eat with each bite.
Stir the filling gently after adding the apple and cranberries to maintain some texture.
Watch the pecan topping closely during the final bake because it can brown quickly.
For extra sweetness and an attractive finish, add a small drizzle of maple syrup just before serving.
You can prepare the sweet potatoes through the filling stage, then cover and refrigerate them until ready to bake. Add the pecan topping shortly before the second bake.
The pecan topping can be made without flour by combining the pecans, brown sugar, butter, and cinnamon.
Pecans can be replaced with chopped walnuts or another nut that pairs well with sweet potatoes and apples.
Store leftovers covered in the refrigerator and reheat in the oven until warmed through. Reheat uncovered to help the topping regain some crispness.
Serve alongside roasted vegetables, green salads, roasted chicken, or other hearty autumn-inspired dishes.
- Prep Time: 20 minutes
- Cook Time: 65–75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American