Cranberry Apple Twice-Baked Sweet Potatoes
Sweet and tangy filling with a crispy, nutty topping.
Equipment
- Baking sheet
- Mixing bowl
Ingredients
FOR THE SWEET POTATOES
- 4 medium sweet potatoes, washed and scrubbed
- 2 tablespoons unsalted butter, melted Adds creaminess and richness to the filling
- 2 tablespoons brown sugar Enhances the natural sweetness of the potatoes
- 1 teaspoon cinnamon Adds warmth and depth to the flavor
- ½ cup cranberries, dried or fresh, chopped For a tangy contrast
- 1 medium apple, peeled, cored, and diced Provides a crisp, sweet texture
FOR THE TOPPING
- ¼ cup pecans, chopped Adds crunch and a nutty flavor
- 2 tablespoons old-fashioned oats For additional texture and a hearty topping
- 1 tablespoon brown sugar Caramelizes during baking, creating a sweet crust
- 1 tablespoon butter, melted Helps bind the topping ingredients together
OPTIONAL GARNISHES
- maple syrup, for drizzling
- chopped parsley Adds a pop of color and freshness
Instructions
- Preheat oven to 375°F (190°C).
- Pierce the sweet potatoes with a fork and bake for 45-50 minutes until tender.
- Let the sweet potatoes cool slightly, then cut in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins.
- In a bowl, mash the sweet potato flesh with melted butter, brown sugar, cinnamon, cranberries, and diced apple.
- Spoon the filling back into the sweet potato skins.
- In a separate bowl, mix pecans, oats, brown sugar, and melted butter for the topping.
- Sprinkle the topping evenly over the filled sweet potatoes.
- Bake for another 10-15 minutes until the topping is golden and crispy.
- Garnish with maple syrup and chopped parsley if desired.
Notes
You can use dried or fresh cranberries. If using fresh, they will be more tart.