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Cranberry Apple Twice-Baked Sweet Potatoes topped with herbs and spices

Cranberry Apple Twice-Baked Sweet Potatoes

These Cranberry Apple Twice-Baked Sweet Potatoes offer a delightful combination of sweet potatoes, tart cranberries, and crisp apples, spiced with cinnamon and nutmeg, and topped with a pecan streusel. Perfect as a festive side dish or a comforting treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Calories 400 kcal

Equipment

  • Baking sheet
  • Large bowl
  • Fork
  • Mashing utensil or potato masher
  • Knives
  • Measuring cups and spoons

Ingredients
  

For the Sweet Potatoes

  • 6 medium sweet potatoes
  • 1/4 cup butter, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

For the Filling

  • 1 tart apple, cored and finely diced
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 1 tablespoon brown sugar

For the Pecan Streusel

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter, cubed
  • 1/2 cup pecans, chopped
  • 1/4 teaspoon cinnamon

Instructions
 

Baking the Sweet Potatoes

  • Preheat oven to 400°F (200°C) and pierce sweet potatoes with a fork. Bake for 45-60 minutes until tender, then let cool, halve lengthwise, and scoop out the flesh into a large bowl, leaving a 1/4-inch shell.

Preparing the Filling

  • Mash the scooped sweet potato flesh with melted butter, maple syrup, cinnamon, nutmeg, and salt until smooth. Stir in diced apple, dried cranberries, chopped pecans, and brown sugar.

Making the Streusel

  • Combine flour, brown sugar, cubed cold butter, chopped pecans, and cinnamon in a bowl. Use your fingers to mix until a crumbly streusel topping forms.

Assembling and Baking

  • Fill the sweet potato skins with the prepared mixture, mounding it slightly. Sprinkle the streusel over the filling and bake for 20-25 minutes, or until the streusel is golden brown and the filling is heated through.

Notes

For an extra touch, toast the pecans before adding them to the filling and streusel for enhanced flavor. You can also add a pinch of ginger or allspice to the sweet potato mixture for more warmth. These sweet potatoes can be prepared ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days.