When the weather turns cool and cozy meals call your name, these Cranberry Apple Twice-Baked Sweet Potatoes bring the magic of fall straight to your table. Sweet, spiced, and naturally colorful, they blend the best flavors of the season—earthy sweet potatoes, tart cranberries, and warm cinnamon apples—all tied together with a drizzle of maple butter. They’re as beautiful as they are delicious, perfect for your Thanksgiving spread, a weekend dinner, or just a touch of autumn comfort any day of the week.

This dish captures everything we love about fall cooking: wholesome ingredients, inviting aromas, and that unmistakable blend of sweet and savory. Whether you serve them as a side dish or a vegetarian main, these twice-baked sweet potatoes never fail to impress. And the best part? They’re surprisingly easy to make and completely gluten-free.

Why You’ll Love It

Beautiful & festive: The perfect fall side dish, bursting with color and cozy flavor.
Wholesome ingredients: Made with real fruit, natural maple syrup, and warm spices.
Make-ahead friendly: Great for prepping the day before a big holiday meal.
Comforting & healthy: Vegetarian, gluten-free, and packed with fiber and antioxidants.
Easy elegance: A showstopping dish that looks fancy but couldn’t be simpler to make.

Time Needed

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients

2 large sweet potatoes
1 cup fresh or frozen cranberries
1 apple, diced (Honeycrisp or Fuji work great)
2 tablespoons unsalted butter
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 tablespoons pure maple syrup
Pinch of salt
Fresh thyme or parsley, for garnish (optional)

Step-by-Step Instructions

Bake the Sweet Potatoes Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45–50 minutes, or until soft and tender when pierced with a knife. Let them cool slightly.
Prepare the Filling While the potatoes bake, melt butter in a skillet over medium heat. Add diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt. Sauté for 5–7 minutes until the apples are soft and the cranberries begin to pop. Stir in the maple syrup and cook for 2 more minutes until glossy.
Scoop & Mix Cut each baked sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving a thin border to help the skin hold its shape. Mash the scooped sweet potato in a bowl and mix in half of the cranberry-apple mixture.
Fill & Bake Again Spoon the mashed mixture back into the sweet potato skins. Top with the remaining fruit filling. Return to the baking sheet and bake for another 10–12 minutes, until heated through and slightly caramelized.
Serve & Enjoy Sprinkle with fresh thyme or parsley if desired. Serve warm as a colorful, cozy side that pairs perfectly with roasted turkey, glazed carrots, or your favorite fall entrée.

Variations to Try

Pecan Crunch: Sprinkle chopped pecans or walnuts on top before the final bake.
Vegan Version: Use vegan butter or coconut oil instead of butter.
Maple Marshmallow: Add mini marshmallows during the last few minutes of baking for a fun, nostalgic twist.
Savory Option: Mix in a bit of goat cheese or feta for a tangy balance to the sweetness.

Tips from Chef Emma

Choose firm, evenly sized sweet potatoes for consistent baking.
Don’t overbake the second time—just enough to reheat and caramelize the glaze.
If using frozen cranberries, no need to thaw—just cook a minute or two longer.
This dish reheats beautifully; simply warm in the oven at 350°F for 10 minutes before serving.

Nutrition Info per Serving

Serving Size: 1 filled sweet potato half
Calories: 250
Carbohydrates: 40g
Sugars: 10g
Fat: 9g
Protein: 3g
Sodium: 150mg
Fiber: 6g

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes! Assemble the stuffed potatoes a day ahead, refrigerate, and bake before serving.
Q: Can I substitute the apple?
A: Pears are a lovely alternative that adds gentle sweetness and pairs perfectly with cranberries.
Q: Can I make this vegan?
A: Absolutely—swap the butter for coconut oil or vegan margarine, and use pure maple syrup.
Q: Are sweet potatoes gluten-free?
A: Yes, naturally gluten-free and packed with nutrients!

Final Thoughts

These Cranberry Apple Twice-Baked Sweet Potatoes are a heartwarming celebration of fall flavors—sweet, tangy, and perfectly spiced. They look festive on the table and taste like pure comfort in every bite. Whether you’re hosting a holiday feast or cooking a cozy family dinner, this recipe brings everyone together. Save this recipe to your Fall Favorites board so you can bring the warmth of the season to your next meal!