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Cranberry apple twice-baked sweet potatoes topped with nuts

Indulge in Cranberry Apple Twice-Baked Sweet Potatoes This Fall!

These Cranberry Apple Twice-Baked Sweet Potatoes are the perfect blend of sweet and tart, ideal for a cozy fall meal or holiday gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • Baking sheet
  • Large bowl
  • Mashed potato masher or fork

Ingredients
  

Main Ingredients

  • 4 medium sweet potatoes
  • 1/4 cup butter melted
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup cranberries fresh or frozen
  • 1 medium apple peeled, cored, and diced
  • 1/4 cup pecans chopped (optional)

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C) and bake sweet potatoes for 45-60 minutes until tender.
  • Slice each sweet potato in half lengthwise and scoop out the flesh into a large bowl, leaving a thin shell.
  • Mash the sweet potato flesh with melted butter, brown sugar, cinnamon, nutmeg, salt, and milk until smooth.

Filling and Baking

  • Gently fold in cranberries, diced apple, and chopped pecans (if using) into the mashed sweet potato mixture.
  • Spoon the mixture back into the sweet potato skins and place them on a baking sheet.
  • Bake for an additional 15-20 minutes, or until heated through and lightly browned on top.

Notes

For an extra touch, sprinkle with a dash of maple syrup or a dollop of whipped cream before serving.