Stuffed with sweet caramelized apples and cranberries, these twice-baked sweet potatoes are a SUPER easy Thanksgiving side and so much better than any casserole!
Jumping the gun a bit on the Thanksgiving game, guys.
Because these twice-baked sweet potatoes are pushing and shoving ALL ideas of a casserole aside.
Yep. I’m gonna choose to take my sweet potatoes in PERSONAL-SIZED form piled high with caramel-y apples and cranberries, please and thanks.
Straight up obsessed with these to the point that these were actually dinner two nights in a row. Judge me cause it’s probably justified.
So spoiler alert: you’ve totally got this side dish game NAILED because these twice-baked sweet potatoes are pretty much a hands-off, SUPER easy deal. Observe >>>
- Bake those sweet ‘taters. Just prick a few sweet potatoes all over and roast them until they’re super soft.
- Then….we cross over to the dark side and pan-fry up a few gorgeous apples + cranberries + almonds in a little butter, sugar, spice, and basically all things nice.
- Split those sweet potatoes open and shove ALL that apple goodness inside. Make it all fit because you want EVERY bit of that stuff in there.
Back to the oven for 10 minutes and there ya go. Time to binge on a sweet potato. (did I even just say that….)
You can TOTALLY make these ahead of time too and keep them warm until the turkey is done.
Just keep them out of arms reach. Cause I guarantee you’re gonna be picking that apple filling off and eating it quite frequently. But hey, no personal experience here.
Cranberry Apple Twice-Baked Sweet Potatoes
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Ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 2 medium gala or honeycrisp apples, peeled, cored, and diced into 1/2-inch cubes
- 1/2 cup dried cranberries
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans or almonds, toasted
Instructions
- Preheat oven to 425F. Scrub sweet potatoes clean and pat dry. Place in a medium baking dish and prick all over with a fork. Roast sweet potatoes at 425F 40-45 minutes until sweet potatoes are tender when pierced with a fork.
- While sweet potatoes are roasting, melt butter in a medium skillet over medium-high heat. Once pan is hot, add apples, cranberries, brown sugar, cinnamon, and nutmeg and sauté 3-5 minutes, stirring occasionally until apples are tender.
- Split sweet potatoes open and fluff interior with a fork. Top each with apple cranberry mixture. Bake sweet potatoes at 425F an additional 10 minutes. Top sweet potatoes with toasted pecans and serve warm. Enjoy!
Jenny says
Hi 🙂 This looks AMAZING. Think it would be ok to cook sweet potatoes and apple filling the day before, stuff and bake the next day? Thanks!
Sarah says
Yes, that would definitely be fine!
Diane Pederson says
We love these as is, but every so often we jazz it up with pancetta when we can find it at our local grocery store.
Sarah says
Pancetta sounds absolutely amazing in these sweet potatoes! 🙂
Bee says
Do you use unsweetened cranberries?
Sarah says
Hi Bee – we typically use sweetened dried cranberries for this recipe.
Onna A. says
Hi!
Do you think it would work to make this in a casserole dish instead of keeping them in the potato?
Thanks!
Onna
Sarah says
Hi Onna – yes I think that would work fine!
Donnalee Jost Milakovich says
Can u use fresh cranberries in this ?
Sarah says
You can! You may need to use a little extra sugar to sweeten them, but up to you!
Karen says
My friend doesn’t like cranberry. How would it be to sub for pear? Or something else
Sarah says
Diced pear would be a great sub! You could also use raisins or dried cherries.
Sharon says
What kind of apples work best?
Sarah says
I like using galas or honeycrisps here!