Go Back

Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry apple twice-baked sweet potatoes with a golden pecan streusel. You bake halved sweet potatoes, mix in cranberry-apple filling, refill the skins, then bake again until the topping turns crisp and caramelized.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 large sweet potatoes Bake until tender before halving and scooping.
Cranberry apple filling
  • 1 cup fresh or frozen cranberries Cook until the berries burst and the mixture thickens slightly.
  • 1 apple Peel and finely dice for even tender pieces.
  • 3 tbsp butter Use for sautéing the filling.
  • 2 tbsp maple syrup Adds sweetness and helps gloss the filling.
  • 2 tbsp brown sugar For caramel-like depth.
  • 0.5 tsp cinnamon Warm spice in the filling.
  • 0.25 tsp nutmeg Pairs with cinnamon for a fall flavor.
  • 0.25 cup sour cream Mashes smoothly with the sweet potato flesh.
Pecan streusel
  • 0.33 cup oats For a crumbly topping.
  • 0.25 cup brown sugar Sweetens and helps caramelize the streusel.
  • 0.5 tsp cinnamon Adds warmth to the topping.
  • 2 tbsp cold butter Use cold so the topping stays crumbly.
  • 0.25 cup pecans Chopped for crunch.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake and prep the sweet potatoes
  1. Bake the sweet potatoes until tender, then halve lengthwise and scoop out the flesh into a bowl.
  2. Set the empty skins cut-side up on a sheet pan so you can refill them with the cranberry-apple mixture.
Make the cranberry-apple filling
  1. In a Dutch oven, cook cranberries and diced apple with butter, maple syrup, and brown sugar over medium heat until juices start bubbling, about 2 minutes.
  2. Add cinnamon and nutmeg and continue cooking for 5-7 minutes total, stirring, until the cranberries burst and the mixture looks glossy and slightly thickened.
Mix and fill
  1. Mash the sweet potato flesh with sour cream until smooth, then fold in the cranberry-apple mixture until evenly combined.
  2. Fill each potato skin with the cranberry-apple sweet potato mixture, mounding slightly on top.
Make streusel and bake again
  1. For the streusel, pinch together oats, brown sugar, cinnamon, cold butter, and pecans until you have uneven crumbs.
  2. Top each filled potato skin with streusel and bake at 375F for 18-20 minutes until the streusel is golden and crisp.

Notes

For cleaner scooping, bake sweet potatoes fully first, then scoop while still warm (not piping hot). Refrigerate leftovers in an airtight container up to 4 days; reheat in a 350F oven until hot throughout, about 12-15 minutes. Freeze is not recommended because the filling and streusel texture can soften after thawing. For a dairy-light version, use full-fat plain Greek yogurt in place of sour cream for a similar tangy mash.