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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry Apple twice-baked sweet potatoes with a jammy cranberry-apple filling and a golden pecan streusel topping. The sweet potato skins get scooped, baked, and re-filled for a caramelized, sliceable result.
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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
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato and filling
  • 3 large sweet potatoes baked
  • 1 cup cranberries 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 topping
  • 0.33 cup oats
  • 0.25 cup brown sugar for streusel
  • 0.5 tsp cinnamon for streusel
  • 2 tbsp cold butter for streusel
  • 0.25 cup pecans

Equipment

  • 1 sheet pan

Method
 

Prep and bake sweet potatoes
  1. Halve the baked sweet potatoes lengthwise and scoop out the flesh, leaving sturdy skins. Keep the skins on a sheet pan for filling later.
  2. Bake the filled sweet potato skins with streusel at 375F for 18-20 minutes, until the streusel turns golden. This second bake crisps the topping and warms the filling through.
Make cranberry-apple mixture
  1. In a saucepan, cook cranberries and finely diced apple with butter, maple syrup, brown sugar, cinnamon, and nutmeg for 5-7 minutes until the cranberries burst. Stir occasionally so the apple softens and the mixture becomes glossy.
Assemble twice-baked sweet potatoes
  1. Mash the sweet potato flesh with sour cream until smooth, then fold in the warm cranberry-apple mixture. Mix just until evenly combined for a thick, spoonable filling.
  2. Make the streusel by rubbing oats, brown sugar, cinnamon, cold butter, and pecans together until crumbly. Sprinkle a generous layer over each filled potato skin.
  3. Fill each potato skin with the cranberry apple sweet potato mixture and top with streusel. Arrange the potatoes on the sheet pan in a single layer so the topping browns evenly.

Notes

Pro tip: scoop the sweet potato flesh while it’s still warm for easier mashing and fewer lumps. Refrigerate covered up to 3 days; reheat in a 350F oven until hot and the topping re-crispens, about 10-15 minutes. Freezing isn’t recommended because the cranberry-apple filling and pecan streusel texture can soften. For a dairy-light option, use plain Greek yogurt in place of sour cream and swap butter for a plant-based butter.