Cranberry Apple Twice Baked Sweet Potatoes

Cranberry Apple Twice Baked Sweet Potatoes are the ultimate cozy fall side dish that combines creamy sweet potatoes with tart cranberries, crisp apples, and warm spices. These beauties are baked twice for maximum flavor and texture, then topped with a buttery pecan crumble that’ll have everyone asking for seconds.

Love More Cranberry Recipes? Try My Cranberry Orange Glazed Turkey Breast or this Cranberry Turkey Stuffing Balls next.

Why You’ll Love This Recipe

These Cranberry Apple Twice Baked Sweet Potatoes are everything you want in a fall side dish. They’re naturally sweet, packed with seasonal flavors, and feel fancy without being fussy. The best part? You can prep them ahead, which means less stress on the big day. The dried cranberries add a pop of tartness that balances the natural sweetness of the potatoes, while the apples bring a subtle freshness and texture.

Print

Ingredient List

For the Sweet Potatoes:

• 4 large sweet potatoes (about 2.5 pounds – I look for ones that are roughly the same size so they cook evenly)
• 3 tablespoons unsalted butter, melted
• 1/4 cup real maple syrup (not the fake stuff, please)
• 1/4 cup whole milk or half-and-half
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 medium Honeycrisp apple, peeled and chopped small
• 1/2 cup dried cranberries

For the Topping:

• 1/2 cup chopped pecans
• 2 tablespoons brown sugar
• 1 tablespoon melted butter
• Pinch of salt

Why These Ingredients Work

Sweet potatoes are basically nature’s candy, right? They’re already sweet and creamy on their own, which means we’re starting from a really good place. I always grab the ones with the dark orange flesh because they’re sweeter and creamier than the pale ones.

The maple syrup thing – okay, I know real maple syrup is pricey, but please don’t use Aunt Jemima here. Real maple syrup has this complex, almost smoky sweetness that makes everything taste more grown-up and interesting. The fake stuff just tastes like sugar water and you’ll be disappointed.

Butter and milk are what make these potatoes feel luxurious instead of just healthy. Last year I tried making a lighter version with just milk and no butter, and everyone could tell something was off. The butter is not negotiable if you want that silky, rich texture that makes people go back for seconds.

Vanilla extract is one of those ingredients that doesn’t really announce itself, but if you leave it out, something feels missing. It’s like it turns up the volume on everything else.

The spices are pretty standard fall stuff – cinnamon and nutmeg just make your kitchen smell like a Yankee Candle store in the best way. I grate my own nutmeg with a microplane when I remember to, and it’s noticeably more fragrant than the pre-ground stuff that’s been sitting in my spice drawer since 2019.

Honeycrisp apples are my go-to because they stay crisp when you bake them and they’ve got this perfect sweet-tart balance. But honestly, use whatever good eating apple you’ve got. Just nothing mealy or soft like Red Delicious – those turn to mush and disappear into the filling.

Dried cranberries rehydrate a little bit while everything bakes, and they add these pockets of tartness that cut through all the richness. Without them, the dish is almost too sweet.

The pecan topping situation is where everything comes together. The nuts toast up and get fragrant, the brown sugar melts and caramelizes, and you end up with this crunchy, buttery situation on top that provides contrast to all that creaminess underneath.

Essential Tools and Equipment

• Large baking sheet
• Aluminum foil
• Large mixing bowl
• Potato masher or hand mixer (I usually go with the masher because I’m too lazy to dig out the mixer and then wash all those beaters)
• Regular spoon for scooping
• Small bowl for the topping
• Decent oven mitts because you will burn yourself otherwise

How To Make Cranberry Apple Twice Baked Sweet Potatoes

Step 1: Bake the Sweet Potatoes

Turn your oven to 400°F and let it heat up while you prep. Wash your sweet potatoes really well – I scrub mine under running water because they come from the ground and you never know what’s on there. Dry them off, then take a fork and stab each potato like 6-8 times all over. This lets steam escape so they don’t turn into potato bombs in your oven (yes, I’ve had this happen and it’s a mess).

Put some foil on a baking sheet because these things will leak sugary juice as they bake and you don’t want to scrub that off later. Arrange your potatoes on the foil and slide them into the oven. They need to bake for 45-55 minutes depending on how big they are. You want them so soft that when you poke them with a knife, there’s literally no resistance at all – the knife should glide right through the center.

Step 2: Scoop and Mash

Once they’re cool enough to touch without screaming, cut each potato in half the long way. Now you’re going to scoop out most of the insides, but leave about a quarter inch of potato attached to the skin. The skins need to be sturdy enough to hold all that filling, so don’t scrape them too thin or they’ll fall apart on you.

Dump all that scooped-out sweet potato into your mixing bowl. Now mash it up – I use a regular potato masher and just go to town on it until there are no big lumps. If you want it super smooth and don’t mind washing extra dishes, use a hand mixer on low speed for like 20 seconds. Don’t overdo it though or you’ll end up with something gluey and weird.

Step 3: Mix the Filling

Add your melted butter, maple syrup, milk, vanilla, cinnamon, nutmeg, and salt to the bowl with the mashed sweet potato. Stir everything together until it’s all combined and uniform. The mixture should look like the most beautiful orange clouds you’ve ever seen.

Once you’re happy with the base, fold in your diced apples and dried cranberries. Don’t stir too much or the apples will break down. You want distinct pieces of both in there. The filling should be thick enough to hold its shape when you scoop it, but still creamy and smooth.

Step 4: Stuff the Skins

Turn your oven down to 375°F. Get your baking sheet with all those empty potato skins lined up. Now comes the fun part – take that gorgeous filling and start spooning it back into the skins. I always pile mine up pretty high, like a little mountain of sweet potato goodness in each one.

Don’t be stingy here. Really fill them up. I usually end up with a little extra filling because I’m generous with my scooping, and I’ll be completely honest with you – I stand at the counter and eat that extra bit straight from the bowl while I’m waiting for them to bake. Cook’s privilege.

Step 5: Make the Topping

Grab a small bowl and throw in your chopped pecans, brown sugar, melted butter, and a pinch of salt. Mix it all together with a fork until everything’s coated. This is what takes these from good to “oh my god what is this” good.

Step 6: Top and Bake Again

Sprinkle that pecan mixture all over the top of each stuffed sweet potato. Don’t be shy about it – you want a good amount of topping on each one. Some people try to be polite and only put a little bit on each potato, and then they wonder why theirs don’t taste as good as mine. The topping is the key.

Put them back in the oven for 20-25 minutes. You’ll know they’re done when the filling is heated all the way through and that topping is golden brown and your kitchen smells so good you want to cry. When you pull them out, give them like 5 minutes to cool down a bit because that filling is straight lava and you will absolutely burn your mouth if you dive in too soon. Not that I would know from personal experience or anything.

You Must Know

The sweet potatoes have GOT to be completely tender after that first bake. I cannot stress this enough. If they’re even a tiny bit firm in the middle, your filling will have lumps and no amount of mashing will fix it. When you test them with a knife, there should be zero resistance – it should slide through like you’re cutting room temperature butter.

Also, let them cool before you try to handle them. I have a little burn scar on my thumb from the first time I made these and got impatient. Learn from my mistakes.

Personal Secret: When I make these for adults, I add about a tablespoon of bourbon to the filling. Not enough that you taste alcohol, but it adds this warmth and depth that makes people tilt their heads and go “what’s in this?” My mother-in-law literally guessed for three years before I finally told her. She was convinced it was some fancy spice blend.

Pro Tips & Cooking Hacks

That melon baller thing I mentioned earlier? Changed my life. Before I figured that out, I was wrestling with these potatoes and tearing the skins and getting frustrated. Melon baller = smooth sailing.

If your filling seems too thick, add milk one tablespoon at a time. I made the mistake once of just dumping in a bunch of milk and ended up with sweet potato soup. Had to mash up another cooked sweet potato and stir it in to save the whole thing.

Here’s something nobody tells you – if you’re worried about the skins tipping over or collapsing, stick them in a muffin tin before you fill them. Sounds weird but it works perfectly. The muffin cups hold them upright and stable.

Toast your pecans before you chop them. Just 5 minutes in a 350°F oven makes such a difference in flavor. They get nuttier and more fragrant. Just watch them because nuts go from toasted to burned in approximately 14 seconds and you’ll be so mad at yourself.

The biggest mistake people make is overmixing the filling. You want it smooth, yes, but if you beat the heck out of it with a mixer for five minutes, you’ll activate too much starch and it’ll get gummy and weird. Mix just until smooth and then stop touching it.

Flavor Variations / Suggestions

I mess around with this recipe all the time depending on what I’m in the mood for or what’s in my pantry. Here are some variations that have been winners:

Tropical Version: One time I was out of cranberries and used dried pineapple instead, and replaced the regular milk with coconut milk. My sister took one bite and was like “okay I need you to make these for my birthday.” It’s got this whole island vibe going on that’s unexpected but really good.

Chai Spiced: Add a quarter teaspoon each of cardamom and ground ginger along with your cinnamon and nutmeg. Makes the whole thing taste like a fancy coffee shop drink in the best way.

Orange Glazed: Skip the maple syrup and use fresh orange juice instead, plus throw in some orange zest. This version is brighter and less heavy, great for when you’re serving a really rich main course.

Savory Direction: Honestly this is my weeknight version – skip all the sweet stuff, add crumbled bacon, shredded white cheddar, sour cream, and chives. Basically loaded baked potato situation but with sweet potatoes. My husband requests this one constantly.

Kid-Friendly Extra Sweet: Mix mini marshmallows into the topping along with the pecans. My kids lose their minds over this version, and it’s very reminiscent of that classic sweet potato casserole grandma used to make.

Make-Ahead Options

This is honestly one of the best things about this recipe – you can do most of the work ahead of time and then just finish them off when you need them. I do this every single Thanksgiving because I’m not trying to do everything on Thursday morning.

You can bake the potatoes up to two days ahead and just keep them in the fridge. When you’re ready to proceed, they’ll be cold and firm which actually makes them easier to handle and scoop.

You can also do the whole thing – stuff them, cover them with foil, and refrigerate for up to 24 hours before that second bake. Just add an extra 5-10 minutes to the baking time since they’re going in cold. I did this last year and nobody could tell any difference.

The topping mixture keeps for like 3 days in the fridge in a covered container. Super easy to just sprinkle on when you’re ready to bake.

Freezing works great too – stuff the potatoes, wrap each one individually in plastic wrap and then foil, and freeze them for up to 2 months. Don’t add the topping before freezing. When you want to use them, thaw overnight in the fridge, add fresh topping, and bake. They come out just as good as fresh.

Recipe Notes & Baker’s Tips

Sweet potatoes come in wildly different sizes. If you end up with smaller ones, just grab 5 or 6 instead of 4. You want to end up with 8 nice halves.

Sometimes even when you’re being careful, a skin will tear. It’s fine. Just nestle that broken one up against another potato on the pan and it’ll hold together fine. Nobody will notice once they’re eating it.

If you notice the tops browning too fast before everything’s heated through, just loosely tent some foil over them for the last bit of baking time.

These are naturally gluten-free which is great because my cousin has celiac and she can actually eat these at Thanksgiving without having to bring her own food. Makes me happy that there’s something on the table she doesn’t have to worry about.

Do not even think about using canned sweet potatoes for this. I know they seem convenient but they’re mushy and watery and they will not work. You need fresh sweet potatoes. It’s not worth trying to take shortcuts on this.

Serving Suggestions

These work with basically any protein you want to serve. I’ve done them with roasted turkey, baked ham, pork tenderloin, even just a rotisserie chicken from the grocery store on a random Tuesday. They’re fancy enough that when I serve them with something simple, the whole meal feels special.

I like to put a big arugula salad on the table too – something peppery with a tangy dressing helps cut through the richness. Honestly though, these could be a meal on their own if you’re vegetarian. Serve two halves per person with some roasted vegetables and you’re set.

For presentation, I pile them all on a big white platter and scatter some fresh rosemary sprigs around them. Sometimes I throw on a handful of fresh cranberries too just for color. Right before I bring them to the table, I dust them with the tiniest bit of cinnamon. Looks pretty and smells amazing.

How to Store Your Cranberry Apple Twice Baked Sweet Potatoes

Leftovers go in an airtight container in the fridge and they’ll keep for about 4 days. Although in my experience, leftovers are rare with this dish. But if you do have some, they actually get even better after a day because the flavors meld together more.

When you want to reheat them, your best bet is putting them on a baking sheet in a 350°F oven for 15-20 minutes until they’re hot all the way through. The topping will crisp back up and they’ll taste freshly baked. You can microwave them too if you’re in a hurry – like a minute or two per potato – but the topping won’t be crispy anymore so it’s not quite as good.

If you want to freeze them for longer storage, freeze the stuffed potatoes without the topping for up to 3 months. Thaw overnight in the fridge, add fresh topping, and bake at 375°F for 25-30 minutes.

Allergy Information

Just so you know what you’re working with here:

• Dairy – there’s butter and milk in the filling
• Tree nuts – the pecans in the topping

Ways to work around these:

• No dairy? Use coconut oil or vegan butter instead of regular butter, and swap in almond milk or oat milk. I’ve made them this way for my lactose-intolerant friend and they turned out great.
• Nut allergies? Replace pecans with toasted pumpkin seeds or sunflower seeds. Or you could do a crumble topping with oats, brown sugar, and butter. Still delicious.
• These are already gluten-free naturally, and if you make those dairy swaps, they’re vegan too.

Questions I Get Asked A Lot

Can I use canned sweet potatoes for this recipe?

I’m going to be straight with you – no. Canned sweet potatoes are too soft and too wet. They won’t give you the right texture no matter what you do. I know baking fresh sweet potatoes takes longer, but it’s really not hard work – you literally just stick them in the oven and walk away. The fresh ones are so worth it.

My filling came out watery – what happened?

Usually this means either your sweet potatoes weren’t fully cooked through in that first bake (they need to be completely soft), or you added too much milk. Make sure those potatoes are tender all the way to the center before you scoop them. And when you’re adding milk, go slowly – you can always add more but you can’t take it out once it’s in there.

Can I use fresh cranberries instead of dried?

You can but you need to cook them first because fresh cranberries straight into the filling will be way too tart and they’ll stay hard. Put half a cup of fresh cranberries in a small pot with 2 tablespoons sugar and 2 tablespoons water. Simmer them for about 5 minutes until they pop and get soft, then let them cool completely before mixing them in.

Do I really have to use Honeycrisp apples?

Nope, any crisp apple works. I’ve used Granny Smith when I want them more tart, Gala when I want them sweeter, Fuji is great too. Just avoid anything soft or mealy like Red Delicious – those basically dissolve into mush when you bake them and you’ll lose all that nice texture.

💬 Made these? Tell me how they turned out! Did you change anything? What did your family think? I love hearing your stories!