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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry apple twice-baked sweet potatoes with a caramelized cranberry-apple filling and buttery pecan streusel. Twice-baked for a golden, crisp topping over creamy, mashed sweet potato.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 3 large sweet potatoes baked
  • baked
cranberry apple filling
  • 1 cup fresh or frozen cranberries
  • 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 topping
  • 0.33 cup oats
  • 0.25 cup brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter
  • 0.25 cup pecans

Equipment

  • 1 sheet pan

Method
 

Bake and prep the sweet potatoes
  1. Halve the sweet potatoes and scoop out the flesh, leaving the skins intact for filling.
  2. Bake the hollowed potato skins at 375°F until ready to finish, then proceed while warm so they stay tender.
Make the cranberry-apple filling
  1. In a pan, cook cranberries and diced apple with butter, maple syrup, and brown sugar over medium heat for 5-7 minutes until cranberries burst and the mixture looks glossy.
  2. Stir in cinnamon and nutmeg and cook 30-60 seconds more so the spices bloom, then remove from heat.
  3. Mash the sweet potato flesh with sour cream until creamy, then fold in the cranberry-apple mixture until evenly streaked and thick.
Fill, top, and twice-bake
  1. Fill each potato skin with the cranberry apple sweet potato mixture, mounding slightly in the center.
  2. Make the streusel by combining oats, brown sugar, cinnamon, cold butter, and pecans until the mixture looks crumbly with small uneven clumps.
  3. Top each filled potato with streusel, pressing lightly so it adheres.
  4. Bake at 375°F for 18-20 minutes until the streusel is golden and the filling is hot throughout, then serve warm.

Notes

For best texture, keep the potato skins reasonably thick so they don’t collapse when loaded with filling. Store baked leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through and the topping crisps again. Freeze filling only up to 2 months, thaw overnight in the fridge, then reheat and assemble for fresh streusel. If you want a lighter option, swap sour cream with plain Greek yogurt for a similar tang and creamy mash.