Cranberry apple twice baked sweet potatoes

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