Cranberry Apple Twice-Baked Sweet Potatoes: A Cozy Holiday Favorite with a Fruity Twist

There’s a special kind of magic that happens in the kitchen during the holidays. The oven’s warmth, the scent of cinnamon and fruit in the air, and dishes that feel like a hug with every bite. That’s exactly what inspired these Cranberry Apple Twice-Baked Sweet Potatoes. I wanted something festive yet easy, vibrant yet comforting. These sweet potatoes capture everything I love about the season roasted sweetness, tart cranberries, tender apples, and a syrupy glaze that feels indulgent without being heavy. Whether served as a side dish or a vegetarian centerpiece, they’re always the first to disappear at the table.

this Recipe

What Are Cranberry Apple Twice-Baked Sweet Potatoes?

Cranberry Apple Twice-Baked Sweet Potatoes are a cozy, sweet-savory dish made by roasting sweet potatoes until tender, scooping out their fluffy centers, blending them with warm spices, and baking them again topped with a glistening mixture of apples and cranberries. The topping is sautéed or baked until caramelized and juicy, creating a contrast of textures and flavors creamy, tart, soft, and crisp. It’s like a personal-sized casserole packed with holiday flavor.

Why You’ll Fall in Love with This Recipe

These twice-baked beauties are as delicious as they are beautiful. They offer a refined, festive alternative to traditional sweet potato casseroles without the marshmallows or overly sugary elements. They’re sweet, tangy, and warmly spiced, perfect for autumn and winter gatherings. The recipe is simple to follow, easy to prep ahead, and naturally gluten-free and vegetarian. Plus, the presentation is stunning each one looks like a gourmet side dish straight out of a holiday magazine.

How Does It Taste?

Imagine soft, caramelized sweet potato mashed with cinnamon and maple syrup, then topped with warm, juicy apples and tart cranberries simmered in a hint of citrus and brown sugar. Each bite is a delightful blend of sweet, tart, buttery, and spiced flavors. The topping adds texture with its soft fruit and light glaze, while the baked sweet potato base gives it richness and warmth. It’s a little like pie but better suited to your dinner plate.

Health & Ingredient Benefits

Sweet potatoes are loaded with fiber, vitamin A (thanks to their vibrant orange color), and antioxidants. Cranberries are rich in vitamin C and anti-inflammatory properties, while apples provide fiber and natural sweetness. This dish is free of refined sugars (when using maple syrup), and you can make it dairy-free or vegan by subbing the butter with coconut oil or vegan butter. It’s a healthier take on classic holiday fare with no compromise on flavor.

Ingredients You’ll Need

• 2 large sweet potatoes
• 1 tablespoon butter or coconut oil
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• Salt to taste
• 1 small apple, peeled and diced
• 1/2 cup fresh or frozen cranberries
• 1 tablespoon brown sugar or maple syrup
• 1/2 teaspoon orange zest (optional)
• 1 tablespoon orange juice or water

Tools You’ll Need

• Baking sheet
• Fork or potato masher
• Sharp knife and cutting board
• Small saucepan or skillet
• Spoon for scooping and topping
• Mixing bowl (optional)

Optional Substitutions & Additions

• Use honey or agave instead of maple syrup
• Add chopped pecans or walnuts for a crunchy topping
• Use dried cranberries if fresh or frozen aren’t available—just reduce the sugar
• Mix a dash of nutmeg or clove into the mash for extra warmth
• Add a splash of vanilla extract for a dessert-like twist

How to Make

1. Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce them a few times with a fork.
2. Place sweet potatoes on a baking sheet and bake for 45–55 minutes until tender. Let cool slightly.
3. While the potatoes bake, prepare the fruit topping. In a small skillet over medium heat, combine diced apples, cranberries, brown sugar, orange zest, and orange juice. Cook for 8–10 minutes until fruit is soft and syrupy. Remove from heat.
4. Once sweet potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch border.
5. In a bowl, mash the scooped sweet potato with butter, maple syrup, cinnamon, and a pinch of salt until smooth.
6. Spoon the mashed filling back into the sweet potato skins, smoothing the tops.
7. Top each with a generous spoonful of the cranberry apple mixture.
8. Return to oven and bake for 10–15 more minutes until everything is heated through and caramelized slightly.
9. Serve warm, garnished with extra zest or chopped nuts if desired.

What to Serve With

These sweet potatoes make a perfect side to roasted turkey, ham, or lentil loaf. They’re also excellent paired with a winter salad of arugula, walnuts, and goat cheese, or alongside green beans with toasted almonds. For a vegetarian holiday menu, serve them with roasted Brussels sprouts and a hearty grain pilaf.

Tips for Success

• Use large, evenly shaped sweet potatoes so they cook uniformly and hold more filling
• Don’t overcook the fruit topping it should be syrupy, not mushy
• Leave a sturdy border when scooping to keep the skins intact during baking
• Make the filling and topping ahead of time and assemble just before your final bake
• Add a pinch of sea salt to the topping to enhance the fruit’s natural sweetness

Common Mistakes to Avoid

• Scooping too much from the skins, which can make them collapse
• Using too much liquid in the fruit topping just a splash is enough
• Skipping the second bake, which melds the flavors and brings out extra caramelization
• Not seasoning the mashed sweet potato layer this is where much of the flavor lives
• Using canned sweet potatoes, which don’t hold up well when baked again

How to Store & Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–15 minutes or microwave on medium power until warmed through. These twice-baked potatoes can also be prepped a day ahead and reheated just before serving. Freezing isn’t ideal due to the fruit topping’s texture, but you can freeze the mashed sweet potato layer separately.

Frequently Asked Questions

Can I make these vegan?
Yes, just use plant-based butter or coconut oil in the mashed sweet potatoes.

Can I use yams instead of sweet potatoes?
You can, but true sweet potatoes work best for texture and flavor balance.

Can I prep this ahead of time?
Absolutely. Prepare all the elements ahead, assemble, and bake the second time just before serving.

Can I use canned cranberry sauce instead?
Yes, but it will be much sweeter. Adjust other ingredients like sugar accordingly.

Nutritional Info (approximate per serving)

Calories: 210
Protein: 2g
Carbohydrates: 41g
Fat: 5g
Fiber: 6g
Sugar: 18g
Sodium: 100mg

Conclusion

Cranberry Apple Twice-Baked Sweet Potatoes are a seasonal showstopper cozy, colorful, and full of holiday flavor. They’re the perfect mix of sweet, tart, and spiced with a smooth, comforting base of roasted sweet potatoes. Whether you’re serving them at a festive dinner, potluck, or just want a delicious plant-based meal with a twist, they’ll quickly become a favorite in your rotation. They’re easy, eye-catching, and filled with goodness inside and out.

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August 21, 2025 by Melissa