Description
These Twice Baked Sweet Potatoes are filled with creamy mashed sweet potato, tender apples, and tart cranberries for a cozy fall side dish. Perfect for Thanksgiving, holiday dinners, or chilly weeknights.
Ingredients
Scale
- 3 large sweet potatoes
- 2 tablespoons butter
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 small apple, diced
- ½ cup fresh or dried cranberries
- 2 tablespoons chopped pecans (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Bake sweet potatoes 50–60 minutes until tender.
- Slice in half, scoop flesh, and mash with butter, maple syrup, cinnamon, nutmeg, salt, and pepper.
- Fold in apples and cranberries. Spoon mixture back into skins.
- Top with pecans if using and bake 15 minutes until warmed through.
- Serve warm and enjoy!
Notes
For a vegan version, swap butter with coconut oil or olive oil. Fresh cranberries add tartness, while dried cranberries add sweetness—choose whichever you love!
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 210
- Sugar: 13g
- Sodium: 80mg
- Fat: 5g
- Carbohydrates: 40g
- Protein: 3g
Keywords: twice baked sweet potatoes, fall side dish, sweet potato with apples, cranberry sweet potatoes, Thanksgiving side