Cranberry Apple Twice-Baked Sweet Potatoes are a cozy side dish that taste like Thanksgiving in every bite. The natural sweetness of roasted sweet potatoes pairs beautifully with the tart pop of cranberries and the fresh crunch of apples. When baked a second time, the flavors meld into a warm and buttery medley that’s both comforting and holiday-worthy.

This dish offers that perfect balance of sweet and savory. The creamy texture of the sweet potato is lightened with a touch of maple syrup and butter, while chopped apples and dried cranberries bring in texture and tang. It’s a dish that feels indulgent but brings nourishing ingredients to your table, ideal for family dinners or festive gatherings.

Why You’ll Love This Cranberry Apple Twice-Baked Sweet Potatoes

This recipe is a celebration of fall flavors in a single potato skin. You’ll love how easy it is to make ahead, how gorgeous it looks on the table, and how it adds a unique twist to traditional sweet potato sides. It also doubles as a vegetarian option for guests who skip the meat.

The ingredients are simple and fresh, and the steps are manageable even for beginner home cooks. Plus, the presentation is beautiful — rustic, colorful, and mouthwatering. A few of these on a platter are sure to impress.

What Kind of Sweet Potatoes Should I Use?

For this recipe, choose medium to large-sized orange-flesh sweet potatoes, often labeled as garnet or jewel yams in stores. They bake up soft, sweet, and rich, making them perfect for twice-baked dishes. Avoid white-flesh sweet potatoes, which tend to be drier and starchier.

Baking the sweet potatoes whole first ensures the inside becomes creamy and scoopable, which is exactly what you want when mixing in your fillings for the second bake.

Ingredients for the Cranberry Apple Twice-Baked Sweet Potatoes

To create this festive and flavorful dish, you’ll need just a few pantry staples and some fresh ingredients that bring brightness and color to the final bake.

Sweet Potatoes
Unsalted Butter
Maple Syrup
Ground Cinnamon
Nutmeg
Dried Cranberries
Apple
Salt
Chopped Pecans (optional)

The sweet potatoes form the creamy, naturally sweet base of the filling. Unsalted butter adds richness and smoothness. A splash of maple syrup enhances the sweet notes, while ground cinnamon and nutmeg bring warm spice. Dried cranberries add tartness and chew, and the apple brings a juicy crunch. A pinch of salt keeps everything balanced, and if you like extra crunch and nuttiness, toss in some chopped pecans on top.

Cranberry Apple Twice-Baked Sweet Potatoes 2

How To Make the Cranberry Apple Twice-Baked Sweet Potatoes

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F and line a baking sheet with foil. Pierce the sweet potatoes a few times with a fork, then bake for 45-55 minutes until fork-tender. Let them cool slightly before handling.

Step 2: Prepare the Filling

Slice the potatoes in half lengthwise and carefully scoop out the flesh, leaving a 1/4-inch shell. Mash the flesh in a bowl with butter, maple syrup, cinnamon, nutmeg, and salt until smooth. Stir in the chopped apples and dried cranberries.

Step 3: Fill and Bake Again

Spoon the mixture back into the sweet potato skins. Top with extra cranberries or pecans if you like. Return to the oven and bake for another 15-20 minutes until heated through and slightly golden on top.

Step 4: Serve Warm

Serve them hot, straight from the oven, garnished with a little sprinkle of cinnamon or a drizzle of maple syrup if you’re feeling fancy.

How to Serve and Store Cranberry Apple Twice-Baked Sweet Potatoes

These sweet potatoes are best served warm, right after the second bake. They make a beautiful side dish on any fall table and pair wonderfully with roasted meats, hearty salads, or other Thanksgiving favorites. One sweet potato half is a generous serving, so this recipe feeds about 4 to 6 people depending on the size of the potatoes.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through, about 10-15 minutes. You can also prep them a day ahead by doing the first bake and mixing the filling. Then assemble and bake the next day.

What to Serve With Cranberry Apple Twice-Baked Sweet Potatoes?

Herb-Crusted Roast Chicken

The savory herbs on a roast chicken balance the sweetness of the potatoes beautifully.

Creamy Brussels Sprout Bake

Add some cheesy greens to your plate with this rich veggie side.

Classic Baked Mac and Cheese

Creamy, cheesy comfort that pairs deliciously with the fruity sweet potatoes.

Red Lobster’s Cheese Biscuit Loaf

Buttery, cheesy bread to scoop up every bite.

Southern Honey Butter Cornbread Poppers

Sweet-on-sweet combo that’s still texturally interesting and addictive.

Green Beans with Almonds

A simple crisp veggie side that cuts through the sweetness.

Honey Garlic Butter Baked Salmon

A protein-rich main dish with its own sweet-savory profile that matches well.

Want More Holiday Side Dish Ideas?

If you love these Cranberry Apple Twice-Baked Sweet Potatoes, try out more unique and comforting sides like these:

Cheesy Brussels Sprout Bake for a veggie-forward, indulgent option.
Classic Baked Mac and Cheese for the ultimate comfort food.
Red Lobster’s Cheese Biscuit Loaf to bring a bakery touch to your table.
Southern Honey Butter Cornbread Poppers for bite-sized, sweet-savory fun.

Save This Recipe For Later

📌 Save this recipe to your Pinterest fall board so you can come back to it any time.

Let me know in the comments how your version turned out. Did you use pecans or skip them? Maybe you swapped in pears for apples? I’d love to hear your twist.

Explore beautifully curated health-boosting and cozy holiday recipes on Mia Recipes on Pinterest and find more ideas to warm your season.