Save Cozy, colorful, and loaded with sweet, tart, and spiced flavors, these twice-baked sweet potatoes are a perfect fall and holiday side dish.
This is one of my favorite side dishes to prepare during the holidays—my family looks forward to it every year.
Ingredients
- Sweet Potatoes: 4 large sweet potatoes
- Filling: 1 medium apple (Honeycrisp or Granny Smith) peeled and diced, 1/2 cup fresh or frozen cranberries, 2 tbsp butter, 2 tbsp maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Salt to taste
- Optional Topping: 1/3 cup chopped pecans, Additional maple syrup for drizzling
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, prick all over with a fork, and place on a baking sheet. Bake for 45 to 50 minutes, or until fork-tender.
- Step 2:
- Meanwhile, in a medium skillet over medium heat, melt the butter. Add diced apple and cranberries. Sprinkle in cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4 to 6 minutes, until apples are softened and cranberries begin to burst. Remove from heat.
- Step 3:
- Once sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border inside the skins for structure.
- Step 4:
- In a bowl, mash the sweet potato flesh. Add the apple-cranberry mixture and maple syrup. Stir gently until just combined—do not over-mash some texture is ideal.
- Step 5:
- Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if desired, and drizzle with a little extra maple syrup.
- Step 6:
- Return the filled potatoes to the oven and bake for 10 to 12 minutes, until heated through and tops are golden. Serve warm.
Save This recipe always brings my family together around the table for a warm and cozy meal.
Notes
Use medium-to-large sweet potatoes to ensure the skins hold their shape. For a nut-free version omit pecans. For vegan use plant-based butter. Excellent as a make-ahead side prepare up to step 5 refrigerate and bake before serving.
Required Tools
Baking sheet Skillet Mixing bowl Potato masher or fork Spoon
Allergen Information
Contains dairy (butter) and tree nuts (pecans optional). For dairy-free or vegan use plant-based butter. For nut-free omit pecans. Always double-check ingredient labels for allergens.
Save These sweet potatoes are sure to become a fall favorite that you can easily prepare any holiday season.
Recipe FAQ
- → What type of apples work best for the filling?
Crisp varieties like Honeycrisp or Granny Smith provide a nice balance of tartness and sweetness, holding their shape when cooked.
- → Can I prepare the dish in advance?
Yes, the filling can be prepared and combined with the potato flesh ahead of time, then refrigerated and baked just before serving.
- → What spices enhance the flavors?
Ground cinnamon and nutmeg create a warm, fragrant profile that complements the sweet potatoes and fruit mix beautifully.
- → Is there a substitute for butter in this dish?
Plant-based butter works well as a dairy-free alternative and maintains a rich texture and flavor in the filling.
- → How do I get a crunchy topping on the twice baked potatoes?
Sprinkling chopped pecans on top before the final bake adds a crunchy texture and nutty flavor that contrasts with the soft filling.