Go Back
+ servings

Cranberry Apple Twice-Baked Sweet Potatoes

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!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings


  • 2 medium sweet potatoes
  • 2 tablespoons butter
  • 2 medium apples, peeled, cored, and diced into 1-in cubes
  • 1/2 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons coconut sugar (or brown sugar)
  • 1/4 cup chopped pecans


  • Preheat oven to 425F. Scrub sweet potatoes clean then dry completely. Place in a baking dish and prick all over with a fork. Roast sweet potatoes at 425F 40-45 minutes or until sweet potatoes are very tender.
  • While sweet potatoes are roasting, melt butter in a medium skillet over medium-high heat. Once pan is hot, add apples, cranberries, cinnamon, nutmeg, and sugar and saute several minutes, stirring occasionally until apples are tender. Add pecans and saute 1 additional minute until nuts are incorporated.
  • 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 until filling is bubbly. Serve sweet potatoes warm and enjoy!