Pin The first time I made these twice baked sweet potatoes was actually by accident. I had planned a simple roasted side dish, but my oven ran hotter than expected and the potatoes came out overly soft. Rather than waste them, I scooped out the centers, mixed in whatever fall ingredients I had on hand, and baked them again. My family actually preferred the mistake version, asking why I never made them that way before.
Last Thanksgiving, I made these for my extended family and watched my normally vegetable-resistant cousin reach for seconds. The kitchen smelled incredible while the apples and cranberries caramelized together, and everyone kept wandering in to see what was creating that autumn spice aroma.
Ingredients
- 6 medium sweet potatoes: Uniform size helps them cook evenly, and slightly smaller potatoes become more tender for scooping
- 2 tablespoons olive oil: Rubbing the skins with oil creates that slightly crispy exterior while keeping the inside moist
- 2 large apples: Granny Smith holds its shape better during cooking while Honeycrisp brings natural sweetness
- 1 cup fresh cranberries: Fresh berries burst beautifully, creating little pockets of tartness throughout the filling
- ¼ cup light brown sugar: This amount balances the tart cranberries without overpowering the natural sweetness
- ½ cup pecans: Toasting them beforehand adds a deeper, more complex nutty flavor that holds up through baking
- 2 tablespoons maple syrup: The final drizzle adds shine and ties all the flavors together
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 425°F and line a large baking sheet with parchment. Scrub the sweet potatoes thoroughly until completely clean, then dry them well. Pierce each potato several times with a fork, rub with olive oil, and season generously with salt and pepper. Arrange on the baking sheet with space between them and roast for 40 to 45 minutes until very tender when pierced with a knife.
- Prepare the apple cranberry filling:
- While the potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples in a single layer and let them cook undisturbed for 2 to 3 minutes to develop golden caramelization. Stir, then 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. Stir in the toasted pecans during the final minute.
- Stuff and bake again:
- Once the sweet potatoes are cool enough to handle, cut each lengthwise down the center. Use a fork to gently fluff the interior, pressing the ends toward the center to create a wider opening for the filling. Spoon the apple cranberry mixture generously into each potato, mounding it high. Return to the baking sheet and bake for an additional 10 minutes at 425°F until heated through with slightly caramelized edges.
- Finish and serve:
- Remove from the oven and let rest for 2 to 3 minutes so the filling sets slightly. Drizzle with maple syrup, then garnish with additional toasted pecans, sliced almonds, fresh thyme leaves, and a sprinkle of flaky sea salt if desired. Serve warm while the filling is still bubbling.
Pin 
These have become my go-to dish for holiday potlucks because they travel beautifully and reheat without losing texture. Something about that combination of warming spices and tart berries makes people instantly cozy.
Make Ahead Magic
Ive learned that preparing the filling a day ahead actually improves the flavors, giving the spices time to meld together. Store it in an airtight container in the refrigerator, then bring it to room temperature while the potatoes roast their first round.
Texture Secrets
The key is getting those apples to caramelize properly in the skillet before adding the cranberries. This step creates those golden edges and concentrated apple flavor that makes the filling taste complex rather than just sweet.
Serving Suggestions
These potatoes work beautifully alongside roasted meats, especially turkey, ham, or pork tenderloin where the sweetness complements the savory main. They are substantial enough to stand alone as a vegetarian main too, perhaps with a simple green salad on the side.
- Try swapping pecans for walnuts if you prefer their earthier flavor profile
- A sprinkle of crumbled goat cheese over the top adds a lovely creamy contrast
- Leftovers reheat surprisingly well in the microwave for a quick weekday lunch
Pin There is something deeply satisfying about a dish that looks this impressive but comes together with such simple ingredients. These twice baked sweet potatoes have that rare quality of feeling both homey and elevated.
Recipe Questions & Answers
- → Can I prepare these sweet potatoes ahead of time?
Yes, the filling can be made up to 1 day in advance and stored in the refrigerator. Reheat gently before stuffing the roasted potatoes. You can also completely assemble the dish and refrigerate before the final baking, then add 5-10 minutes to the second bake time.
- → What type of apples work best for this filling?
Granny Smith or Honeycrisp apples are ideal because they hold their shape well during cooking and provide a nice tart contrast to the sweet potatoes. Avoid very soft varieties like Red Delicious or McIntosh, which can become mushy when cooked.
- → Can I make this dish vegan?
Absolutely. Substitute plant-based butter for the unsalted butter in both the potato rub and filling. Use maple syrup or agave instead of honey if needed. The pecans add plenty of richness, so you won't miss the dairy.
- → How do I know when the sweet potatoes are fully cooked?
Pierce the sweet potatoes with a knife or fork after the initial roasting period. They should offer no resistance and feel very tender throughout. The skin should be slightly wrinkled and the interior should be fluffy when gently pressed.
- → Can I substitute dried cranberries for fresh?
Yes, though fresh cranberries provide better tartness and texture. If using dried cranberries, reduce the brown sugar by about 1 tablespoon since dried fruit is naturally sweeter. You may also want to add a splash of orange juice to help plump them slightly.
- → What can I use instead of pecans for nut allergies?
Roasted pumpkin seeds (pepitas) or sunflower seeds make excellent crunchy substitutions. You can also simply omit the nuts entirely—the apple cranberry filling provides plenty of texture and flavor on its own.