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Cranberry Apple Twice Baked Sweet Potatoes

Cranberry apple twice baked sweet potatoes are filled with mashed sweet potato, tender diced apple, and dried cranberries, then baked until hot. Maple syrup and cinnamon add a warm, lightly sweet finish to this colorful side dish.
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Prep Time 15 minutes
Cook Time 1 hour 21 minutes
Resting 5 minutes
Total Time 1 hour 41 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 4 sweet potatoes medium, about 8 ounces each
  • 3 tbsp unsalted butter divided
  • 1 apple medium, peeled, cored, and diced
  • 0.33 cup dried cranberries
  • 0.25 cup milk
  • 2 tbsp maple syrup
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet
  • 1 skillet

Method
 

  1. Heat the oven to 400°F and line a rimmed baking sheet with foil.
  2. Scrub the sweet potatoes and prick each several times with a fork.
  3. Bake the sweet potatoes for 50 to 65 minutes, until a knife slides easily into the centers.
  4. Let the potatoes cool until easy to handle.
  5. Cut the potatoes in half lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch inside each skin so the shells hold their shape.
  6. Melt 1 tablespoon of the butter in a skillet over medium heat.
  7. Add the apple and cook for 4 to 6 minutes, stirring occasionally, until tender.
  8. Stir in the dried cranberries.
  9. Add the apple mixture, remaining 2 tablespoons butter, milk, maple syrup, cinnamon, and salt to the sweet potato flesh and mash until combined.
  10. Spoon the filling back into the potato shells and arrange them on the baking sheet.
  11. Bake for 15 to 20 minutes, until the filling is hot.
  12. Let stand for 5 minutes before serving.

Notes

For sturdy shells, leave about 1/4 inch of sweet potato flesh inside when scooping. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is suitable. For a dairy-free version, use dairy-free butter and milk.