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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry apple twice-baked sweet potatoes loaded with a cinnamon-nutmeg cranberry-apple filling and a golden pecan streusel top. Halved sweet potatoes are scooped, baked, filled, and baked again for caramelized, crisp-topped skins.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 large sweet potatoes baked, then halved and scooped
Cranberry-apple filling
  • 1 cup fresh or frozen cranberries use fresh or frozen
  • 1 apple peeled and finely diced
  • 3 tbsp butter
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 cup sour cream
Pecan streusel
  • 0.33 cup oats for streusel
  • 0.25 cup brown sugar for streusel
  • 0.5 tsp cinnamon for streusel
  • 2 tbsp cold butter for streusel
  • 0.25 cup pecans for streusel

Equipment

  • 1 sheet pan

Method
 

Prep and bake base potatoes
  1. Halve the baked sweet potatoes and scoop out the flesh, keeping the skins intact for filling.
Cook cranberry-apple filling
  1. Cook cranberries and diced apple with butter, maple syrup, brown sugar, cinnamon, and nutmeg over medium heat for 5-7 minutes, stirring, until the cranberries burst and the mixture turns glossy.
Mash and combine filling
  1. Mash the sweet potato flesh with sour cream until smooth, then fold in the cranberry-apple mixture until evenly streaked.
Make streusel, fill, and twice-bake
  1. Make the streusel by rubbing together oats, brown sugar, cinnamon, cold butter, and pecans until crumbly.
  2. Fill each potato skin with the cranberry apple sweet potato mixture, then press a layer of streusel on top so it covers the filling.
  3. Bake at 375F for 18-20 minutes, until the streusel is golden and the filling is hot throughout.

Notes

Pro tip: for neat portions, keep the potato skins thick enough to hold the filling; if they’re thin, save extra flesh to reinforce the shell. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350F until warmed through. Freezer: freeze filled, baked potatoes up to 2 months and reheat from thawed for best streusel texture. Dietary swap: use plant-based butter and a dairy-free sour-cream alternative to make it vegetarian-friendly.