Save to Pinterest The first time I made these twice baked sweet potatoes, I was hosting a Friendsgiving and desperately needed something impressive but foolproof. I ended up making way too much filling, which turned out to be the best mistake ever because my guests kept asking for more spoonfuls of that caramelized apple cranberry mixture. Now they have become the dish my friends actually text me about weeks before the holidays.
Last December I made these for a potluck and watched my friend Sarah, who claims to hate sweet potatoes, take a tiny polite bite and then immediately go back for seconds. She later confessed she had been scraping the filling out with her spoon in the kitchen when no one was looking. Thats the moment I knew this recipe wasnt just a side dish, it was a conversation starter.
Ingredients
- 6 medium sweet potatoes: Pick ones that are similar in size so they cook at the same rate, and avoid any with soft spots or weird bruises that might affect the final texture
- 2 tablespoons olive oil: This helps the skins get perfectly caramelized and crispy while keeping the interior tender
- Salt and black pepper: Sweet potatoes need a good amount of salt to balance their natural sweetness
- 3 tablespoons unsalted butter: Unsalted gives you control over the seasoning, and butter is essential for getting those apples properly caramelized
- 2 large apples: Granny Smith will hold their shape better while Honeycrisp brings more natural sweetness, so choose based on how tart you like things
- 1 cup fresh cranberries: Fresh cranberries burst beautifully and provide that essential tart contrast, though dried works in a pinch
- ¼ cup light brown sugar: This helps bridge the gap between sweet and tart while creating those lovely caramelized bits everyone fights over
- 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg: These warm spices make the whole kitchen smell like the holidays
- ½ cup pecans: Toasting them first is nonnegotiable, it completely transforms their flavor from merely nutty to deeply rich
- 2 tablespoons maple syrup: This is optional but I highly recommend it for that final glossy finish and extra depth of sweetness
- Fresh thyme leaves: The herb element brightens everything and cuts through the richness
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 425°F and line a baking sheet with parchment. Scrub the sweet potatoes thoroughly and dry them completely, then pierce each one several times with a fork. Rub them all over with olive oil and season generously with salt and pepper before arranging them evenly on the baking sheet.
- Wait for perfect tenderness:
- Roast the sweet potatoes for 40 to 45 minutes until a knife slides through them with absolutely no resistance. Let them cool for just 5 minutes, any longer and they become difficult to handle.
- Caramelize the apples:
- While the potatoes roast, melt butter in a large skillet over medium high heat. Add diced apples in a single layer and resist the urge to stir them for 2 to 3 minutes, letting them develop a gorgeous golden brown color on one side.
- Build the filling:
- Stir the apples and add cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook for 5 to 7 minutes, stirring occasionally, until cranberries begin to burst and apples are tender. Fold in toasted pecans during the final minute of cooking.
- Prepare the potato boats:
- Once sweet potatoes are cool enough to handle, cut each lengthwise down the center. Use a fork to fluff the interior gently, pressing the ends toward the center to create a wider opening for all that filling.
- Stuff and finish:
- Spoon the apple cranberry filling generously into each sweet potato, mounding it high because it will settle slightly. Return them to the baking sheet and bake for 10 more minutes until everything is heated through and the edges are caramelized.
- Add the finishing touches:
- Let them rest for 2 to 3 minutes, then drizzle with maple syrup and garnish with additional pecans, sliced almonds, fresh thyme leaves, and flaky sea salt.
Save to Pinterest 
Save to Pinterest These potatoes have become my go to contribution for holiday gatherings because they travel beautifully and reheat without losing any of their magic. There is something deeply satisfying about serving a dish that looks impressive but comes together so naturally.
Make It Your Own
I have discovered that swapping half the sweet potatoes for regular potatoes creates a nice color variation, though the sweetness level does change. Sometimes I add a pinch of cayenne to the filling, which creates this incredible sweet heat situation that people cannot quite figure out but keep going back for.
Serving Suggestions
These work beautifully alongside roasted turkey or ham, but I have also served them as a main dish with a simple green salad for a lighter vegetarian option. The portions are generous enough that two potatoes per person makes a complete meal.
Storage And Reheating
Leftovers keep remarkably well in the refrigerator for up to 4 days, though in my house they rarely last that long. Reheat them in a 350°F oven for about 15 minutes until warmed through, avoiding the microwave which makes the sweet potato texture gummy and sad.
- Let the potatoes cool completely before storing in an airtight container
- You can freeze the stuffed potatoes before the final bake, then thaw and bake when needed
- The filling freezes beautifully on its own if you want to meal prep components separately
Save to Pinterest 
Save to Pinterest There is something about the combination of sweet, tart, and savory flavors that makes these potatoes feel like a celebration on a plate. I hope they become part of your own holiday traditions.
Recipe FAQs
- → Can I prepare these twice baked sweet potatoes ahead of time?
Yes, the apple cranberry filling can be made up to 1 day in advance and stored refrigerated. Reheat gently before stuffing the roasted sweet potatoes. You can also assemble the entire dish and refrigerate before the final bake, adding 2-3 minutes to the cooking time.
- → What type of apples work best for this filling?
Granny Smith or Honeycrisp apples are ideal because they hold their shape during cooking and provide a nice balance of tartness to complement the sweet potatoes and cranberries. The apples caramelize beautifully while maintaining texture.
- → How do I make this dish nut-free?
Simply omit the pecans and sliced almonds, or substitute with roasted pumpkin seeds (pepitas) for added crunch. The rest of the dish remains completely delicious without the nuts, and the pumpkin seeds provide a similar texture element.
- → Can I use fresh cranberries if they're not in season?
Dried cranberries work as a substitute, though you'll want to reduce the brown sugar slightly since dried cranberries are naturally sweeter. Rehydrate them in warm water for 10 minutes before adding to the skillet for better texture.
- → What's the best way to reheat leftovers?
Reheat individual portions in the microwave for 2-3 minutes, or place the entire stuffed sweet potatoes on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through. The filling will retain its texture best with oven reheating.
- → Can I make this dish vegan?
Absolutely. Replace the unsalted butter with your favorite plant-based butter alternative. The olive oil used for roasting the sweet potatoes is already vegan, and all other ingredients naturally fit a plant-based diet.