Sweet, savory, creamy, and packed with cozy fall flavors, these twice-baked sweet potatoes combine tender roasted sweet potatoes with cinnamon-spiced apples, tart cranberries, crunchy pecans, and a buttery maple filling. They make a beautiful holiday side dish or comforting autumn meal.
Prep Time
15 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 25 minutes
Servings
6
Ingredients
For the Sweet Potatoes
3 large sweet potatoes
1 tablespoon olive oil
½ teaspoon salt
For the Filling
2 medium apples, peeled, cored, and finely diced
½ cup dried cranberries
½ cup chopped pecans
2 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
¼ teaspoon salt
Optional Topping
¼ cup chopped pecans
2 tablespoons dried cranberries
1 tablespoon maple syrup
1 tablespoon melted butter
Pinch of cinnamon
Instructions
- Bake the sweet potatoes
Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes thoroughly. Pierce each potato several times with a fork.
Rub them lightly with olive oil and sprinkle with salt.
Place on a baking sheet and bake for 45–55 minutes, or until completely tender when pierced with a fork.
- Cool and scoop
Remove the sweet potatoes from the oven and let them cool for about 10 minutes, until they are safe to handle.
Slice each potato lengthwise, being careful not to cut completely through the bottom.
Using a spoon, gently scoop out most of the flesh, leaving about ¼ inch (6 mm) of sweet potato inside the skin so the shells remain sturdy.
Place the sweet potato flesh in a large bowl.
- Prepare the apple mixture
While the potatoes are baking, melt the butter in a skillet over medium heat.
Add the diced apples and cook for 3–5 minutes, until slightly softened but not mushy.
Stir in the dried cranberries, cinnamon, nutmeg, maple syrup, vanilla, and salt.
Cook for another 1–2 minutes, then remove from the heat.
- Make the filling
Add the warm apple mixture to the bowl with the sweet potato flesh.
Gently mash and mix until combined.
Fold in ½ cup chopped pecans.
Taste and add a little more maple syrup or cinnamon if desired.
- Refill the potato shells
Spoon the sweet potato mixture back into the potato skins, mounding the filling slightly above the top.
Place the stuffed potatoes back on the baking sheet.
- Add the topping
Combine the remaining chopped pecans, dried cranberries, melted butter, maple syrup, and cinnamon.
Sprinkle the mixture over the stuffed sweet potatoes.
- Bake again
Return the potatoes to the oven and bake at 375°F (190°C) for 15–20 minutes, until heated through and lightly golden on top.
For an extra caramelized topping, broil for 1–2 minutes, watching carefully.
- Serve
Let the potatoes cool for a few minutes before serving.
Drizzle with a little extra maple syrup if desired and garnish with fresh herbs such as thyme or rosemary.
Nut Information & Allergens
Contains nuts: Yes — pecans.
Nut-free version
Replace the pecans with:
Pumpkin seeds (pepitas)
Sunflower seeds
Toasted oats
Crispy breadcrumbs, if gluten is suitable
For a completely nut-free recipe, also check packaged dried cranberries and other ingredients for facility cross-contact.
Other allergens
The recipe contains dairy from butter.
For dairy-free preparation, use plant-based butter.
Gluten: The basic recipe is naturally gluten-free, but check labels on dried cranberries and other packaged ingredients. Easy Substitutions
Pecans: Walnuts, almonds, pumpkin seeds, or sunflower seeds.
Apples: Pears work beautifully.
Dried cranberries: Raisins, dried cherries, or chopped dates.
Maple syrup: Honey or brown sugar.
Butter: Coconut oil or dairy-free butter.
Nutmeg: Use extra cinnamon or a pinch of allspice.
Fresh apples: Frozen diced apples can work, but thaw and drain them first.
Helpful Tips
Choose sweet potatoes that are similar in size so they cook evenly.
Don’t overcook the apples; a little texture makes the filling more interesting.
Leave enough sweet potato around the edges so the skins don’t collapse.
Toast the pecans before adding them for a deeper, richer flavor.
For a less sweet version, reduce the maple syrup.
For extra creaminess, mix 2–3 tablespoons of Greek yogurt into the sweet potato filling.
Prepare the potatoes a day ahead and refrigerate them before the second bake.
Serving Suggestions
These twice-baked sweet potatoes pair especially well with:
Roast turkey
Roast chicken
Baked ham
Pork tenderloin
Green beans
Brussels sprouts
Roasted vegetables
A simple autumn salad
Approximate Nutrition Per Serving
Based on 6 servings, including pecans, cranberries, butter, and maple syrup.
Calories: ~330
Protein: ~5 g
Carbohydrates: ~48 g
Fiber: ~7 g
Net Carbs: ~41 g
Fat: ~14 g
Saturated Fat: ~4 g
Sugar: ~22 g
Sodium: ~230 mg
Nutrition is an estimate and will vary depending on the size of the sweet potatoes and exact ingredients used.
Q&A
Q: Can I make these sweet potatoes ahead of time?
A: Yes. Prepare and stuff the potatoes, cover them tightly, and refrigerate for up to 24 hours. Bake when ready, adding several extra minutes to the second baking time.
Q: Can I use regular potatoes instead?
A: Yes, although the flavor will be more savory. Russet potatoes work particularly well for twice-baked potatoes.
Q: Can I use walnuts instead of pecans?
A: Absolutely. Walnuts provide a slightly more earthy flavor and work beautifully with apples and cranberries.
Q: Can I make this recipe nut-free?
A: Yes. Replace the pecans with pumpkin seeds or sunflower seeds.
Q: Can I use fresh cranberries?
A: Yes, but fresh cranberries are much more tart than dried cranberries. Cook them briefly with the apples and add extra maple syrup to balance the flavor.
Q: Can I use honey instead of maple syrup?
A: Yes. Honey makes a delicious substitute and pairs well with the apples and sweet potatoes.
Q: Can I make these dairy-free?
A: Yes. Replace the butter with a dairy-free butter alternative or coconut oil.
Q: Are these gluten-free?
A: The basic recipe is naturally gluten-free. Always check packaged dried fruit and other ingredients if you need strict gluten-free preparation.
Q: Can I freeze twice-baked sweet potatoes?
A: Yes. Cool them completely, wrap individually, and freeze for up to about 2–3 months. Thaw in the refrigerator before reheating.
Q: How do I reheat them?
A: Bake at 350°F (175°C) for about 20–25 minutes, or until heated through. Individual portions can also be reheated in the microwave.
Q: Can I make them less sweet?
A: Yes. Reduce the maple syrup and dried cranberries, and add more cinnamon, pecans, and a pinch of salt.
Q: Can I add cheese?
A: Yes. A little shredded sharp cheddar, Gruyère, or goat cheese can add a delicious savory contrast to the sweet filling.
Q: Can I use pears instead of apples?
A: Yes. Pears are an excellent seasonal substitute and pair especially well with cranberries and pecans.
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