Cranberry Apple Twice-Baked Sweet Potatoes
Roasted sweet potatoes are scooped, mixed with warm cinnamon-spiced apples and tart cranberries, then baked again until creamy and lightly caramelized.
Sweet without being heavy — perfect for a healthy Christmas table.
⏱ Time
Prep: 15 minutes
Bake: 45–50 minutes
Total: ~1 hour
🥘 Ingredients
2 large sweet potatoes
1 small apple, finely diced (Gala or Granny Smith)
⅓ cup fresh or dried cranberries
1 tbsp olive oil or melted coconut oil
1–2 tbsp maple syrup or honey (optional, to taste)
½ tsp cinnamon
Pinch of nutmeg
¼ tsp salt
Optional Toppings
Chopped walnuts or pecans
Greek yogurt or coconut yogurt
Fresh thyme or rosemary
🧑🍳 Instructions
1. Bake sweet potatoes
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork and bake 40–45 minutes until tender.
2. Prepare filling
While potatoes bake, sauté apples and cranberries in olive oil over medium heat 5–6 minutes until soft.
Add cinnamon, nutmeg, salt, and maple syrup/honey if using.
3. Scoop & mix
Cut sweet potatoes in half lengthwise.
Scoop flesh into a bowl, leaving a small border.
Mash gently and fold in apple-cranberry mixture.
4. Refill & bake again
Spoon mixture back into potato skins.
Sprinkle nuts on top if using.
Bake 10–12 minutes until heated through.
5. Serve
Serve warm with a dollop of yogurt or herbs.
🌿 Healthy Tips
Skip sweetener for naturally sweet version
Use dried cranberries sparingly for lower sugar
Add orange zest for Christmas aroma
Works great as a vegetarian main with salad
🧮 Nutritional Information
Calories: ~170
Protein: 3 g
Carbs: 32 g
Fat: 4 g
Fiber: 5 g
Sugar: ~8 g