Description

Elevate your meal with Cranberry Apple Twice-Baked Sweet Potatoes! Creamy sweet potatoes, tangy cranberries, and crisp apples topped with a crunchy pecan crust.

Ingredients

Ingredient List (With Measurements)

These ingredients combine to create a sweet and tangy filling with a crispy, nutty topping.

For the Sweet Potatoes

Sweet Potatoes: 4 medium (washed and scrubbed).
Unsalted Butter: 2 tablespoons, melted – Adds creaminess and richness to the filling.
Brown Sugar: 2 tablespoons – Enhances the natural sweetness of the potatoes.
Cinnamon: 1 teaspoon – Adds warmth and depth to the flavor.
Cranberries: 1/2 cup (dried or fresh, chopped) – For a tangy contrast.
Apple: 1 medium (peeled, cored, and diced) – Provides a crisp, sweet texture.

For the Topping

Pecans: 1/4 cup, chopped – Adds crunch and a nutty flavor.
Old-Fashioned Oats: 2 tablespoons – For additional texture and a hearty topping.
Brown Sugar: 1 tablespoon – Caramelizes during baking, creating a sweet crust.
Butter: 1 tablespoon, melted – Helps bind the topping ingredients together.

Optional Garnishes

Maple Syrup: For drizzling over the finished dish.
Chopped Parsley: Adds a pop of color and freshness.

Instructions

Step-by-Step Instructions

Step 1: Bake the Sweet Potatoes

Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Potatoes: Scrub the sweet potatoes clean and pierce them several times with a fork. Place them on a baking sheet lined with foil or parchment paper.
Bake: Bake the sweet potatoes for 40–50 minutes, or until they are soft and easily pierced with a fork. Remove from the oven and let cool slightly.

Step 2: Prepare the Filling

Scoop Out the Flesh: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving a thin layer to support the skins.
Mash the Sweet Potatoes: In a mixing bowl, combine the scooped sweet potato flesh with melted butter, brown sugar, and cinnamon. Mash until smooth and creamy.
Add the Apples and Cranberries: Stir in the diced apples and chopped cranberries, ensuring they are evenly distributed.

Step 3: Refill the Potatoes

Refill the Skins: Spoon the sweet potato mixture back into the hollowed-out skins, mounding it slightly for a generous filling.

Step 4: Add the Topping

Prepare the Topping: In a small bowl, combine the chopped pecans, oats, brown sugar, and melted butter. Mix until crumbly.
Sprinkle Over the Potatoes: Evenly distribute the topping mixture over the filled sweet potatoes.

Step 5: Bake Again

Return to the Oven: Place the stuffed sweet potatoes back on the baking sheet.
Bake: Bake for an additional 10–15 minutes, or until the topping is golden brown and slightly crisp.

Step 6: Serve and Enjoy

Drizzle with Maple Syrup: For added sweetness, drizzle each potato with a bit of maple syrup before serving.
Garnish: Sprinkle with chopped parsley for a fresh, colorful finish.

Notes

Storing and Reheating

These twice-baked sweet potatoes are ideal for making ahead or enjoying as leftovers. Proper storage and reheating ensure they retain their flavor and texture.

Storing

Cool Completely
- Allow the sweet potatoes to cool to room temperature before storing.
Refrigeration
- Place the stuffed sweet potatoes in an airtight container or cover tightly with plastic wrap. Store in the refrigerator for up to 3–4 days.
Freezing
- For longer storage, individually wrap the stuffed sweet potatoes in plastic wrap, then in aluminum foil. Freeze for up to 2 months.

Reheating

From the Refrigerator
- Preheat your oven to 350°F (175°C). Place the sweet potatoes on a baking sheet and bake for 15–20 minutes, or until heated through.
- Alternatively, microwave on medium power for 2–3 minutes, checking and stirring halfway through.
From the Freezer
- Thaw in the refrigerator overnight, then reheat as directed above. For frozen potatoes baked directly, add an additional 10–15 minutes to the oven time.