I prepared a refreshing twist on Twice Baked Sweet Potatoes using tender sweet potatoes, caramelized apples, and tangy cranberries. Brown sugar, butter, cinnamon, and nutmeg create a perfect balance of flavors. I am excited to introduce this creative Thanksgiving side that brings a playful touch to your table.

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I’ve been experimenting in the kitchen and came up with a twist on a holiday favorite that’s turning into one of my top picks. This Cranberry Apple Twice recipe is like nothing I’ve made before.

I start with 4 large sweet potatoes which i bake until they’re tender and then scoop out some of the insides to mix with bite sized pieces of 2 medium apples, a cup of fresh cranberries, and a 1/2 cup of packed brown sugar. A few tablespoons of unsalted butter, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, plus a pinch of salt and a couple of grinds of black pepper get tossed into the mix too.

This stuffed mix is then returned into the sweet potato skins and baked again until the apples and cranberries are sweet and caramelized. It feels like a perfect balance of sweet and savory that adds an unexpected twist to any festive spread.

Why I Like this Recipe

I just love this recipe for so many reasons. First off, I really dig how the sweet potatoes come out super soft and delicious because they get baked twice. The texture is just perfect, and when you add that caramelized apple and cranberry mix, it’s like a flavor explosion in every bite.

Another reason is that the balance between the sweet and slightly tangy fruit and the savory butter and spices totally wins me over. It reminds me of comfort food at home, you know? I mean, it’s not every day you get that warm, cozy feeling from a side dish.

I also like that it’s so easy to put together—even if it has a few extra steps, it’s totally worth it. I appreciate that it offers a fun twist on the usual Thanksgiving sides, making it way more interesting than a boring old casserole.

Stuffed with sweet, caramelized apples and cranberries, these double baked sweet potatoes are an absolute win for a Thanksgiving side dish. They are super easy to make and honestly taste way better than any regular casserole I’ve ever had.

Ingredients

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Sweet Potatoes: They are naturally sweet, loaded with fiber and beta-carotene that boosts energy.
Apples: Provide crisp texture, fiber, and vitamins, giving a refreshing, slightly tart crunch.
Fresh Cranberries: Offer vibrant, tangy flavor, antioxidants, and a burst of essential vitamins.
Brown Sugar: Adds deep, rich sweetness and energy, though it is still pure sugar.
Unsalted Butter: Provides creamy texture and flavors, binding ingredients into a cohesive dish.
Cinnamon and Nutmeg: Warm spices that enhance flavor complexity and add a comforting aroma.
Salt and Pepper: Subtly balance and lift all flavors, creating perfect seasoning harmony.
Combined Benefits: Each ingredient mixes nutrient benefits, texture, and flavor to create an unforgettable dish.
Overall Enjoyment: Enjoy this mix for a perfect balance of health and indulgence in every bite.

Ingredient Quantities

4 large sweet potatoes

2 medium apples, peeled and chopped into bite sized pieces

1 cup fresh cranberries, rinsed

1/2 cup brown sugar (packed)

3 tablespoons unsalted butter

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

A pinch of salt and a few grinds of black pepper

How to Make this

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1. Preheat the oven to 400°F. Wash the sweet potatoes and poke them a few times with a fork.

2. Place the sweet potatoes on a baking sheet and bake for about 45 minutes until tender.

3. While they bake, melt the butter in a large skillet over medium heat.

4. Add the chopped apples and cranberries to the skillet. Stir in the brown sugar, cinnamon, nutmeg, a pinch of salt, and a couple of grinds of black pepper.

5. Cook the fruit mixture for about 5-7 minutes until the apples are soft and cranberries begin to burst.

6. Once the sweet potatoes are done, carefully cut them in half lengthwise.

7. Scoop out most of the flesh into a bowl, leaving a thin border to keep the shape of each potato.

8. Mix the scooped-out sweet potato with the apple and cranberry mixture until it’s evenly combined.

9. Spoon the mixture back into the potato skins, packing it in well.

10. Return the stuffed sweet potatoes to the oven and bake for an extra 10 minutes. Let them cool slightly before serving and enjoy!

Equipment Needed

1. Oven – to bake the sweet potatoes
2. Baking sheet – for holding the potatoes in the oven
3. Fork – to poke holes in the potatoes before baking
4. Knife – to cut the potatoes in half and chop the apples
5. Cutting board – for chopping the apples safely
6. Large skillet – to melt the butter and cook the apple and cranberry mix
7. Mixing bowl – to combine the scooped-out potato with the fruit mixture
8. Measuring cups and spoons – to measure ingredients like cranberries, brown sugar, and spices
9. Spatula – to stir the fruit mixture and help pack it back into the potato skins

FAQ

Q: What is Cranberry Apple Twice all about?

It's a hearty dish that mixes roasted sweet potatoes, tender apples, and fresh cranberries for a natural, sweet and tangy flavor. It's perfect for when you want something different.

Q: How should i prep the fruits and veggies?

Just peel and chop the apples into bite sized pieces, make sure to rinse the cranberries well, and cut the sweet potatoes so they roast evenly.

Q: Can i swap any ingredients?

Sure you can experiment but using sweet potatoes is key for that natural sweetness. You might try a different type of apple but keep the spices as they help balance the flavors.

Q: How do i store any leftovers?

Leftovers should be put in an airtight container and kept in the fridge for up to 3 days. Just reheat gently in a pan or microwave before serving.

Q: Is there a way to adjust the spices for a milder taste?

Absolutely, if you prefer it milder, just reduce the amounts of cinnamon and nutmeg. You could even add a bit more butter to soften the spice kick.

Cranberry Apple Twice Recipe Substitutions and Variations

Sweet Potatoes: If you cant find them, try using butternut squash. Its texture is kinda similar and it works well in this recipe.
Apples: Sometimes pears or even peaches are a good substitute. They add a slightly different, but still tasty, twist.
Cranberries: If fresh cranberries are hard to get, you can use dried ones. Just remember to cut back a bit on the sugar since theyll be sweeter.
Brown Sugar: In a pinch you can mix white sugar with a little molasses to get that rich flavour. Just make sure you mix it well.
Butter: If unsalted butter isnt available, margarine or even coconut oil works fine. They might slightly change the flavor but its still delicious.

Pro Tips

1. Try not overcook the sweet potato when baking them. Poke ’em thoroughly so they cook evenly but dont let the skin burn or the flesh get too mushy.

2. While cookin the apple and cranberry mix, keep an eye on it so it doesn’t stick to the pan or the butter start to brown too much. If you see it getting too dark, lower the heat a bit.

3. When mixin the scooped-out sweet potato with the fruit filling, be gentle so you don’t end up with a total mush. Leaving some chunks makes the texture more fun to eat.

4. Experiment by adjustin the spices to your taste. If you love cinnamon even more, feel free to sprinkle a little extra in. Just remember that a pinch more goes a long way, so taste as you go.