Cranberry Apple Twice Recipe

I stuff Twice Baked Sweet Potatoes with sweet caramelized apples and cranberries for a super easy Thanksgiving side that hides a delicious surprise you won’t expect.

I never thought a simple Twice Baked Sweet Potatoes makeover could steal the show until I stuffed mine with sweet caramelized apples and cranberries. The first bite is a little confusing in a good way, sweet, tart, soft and a little bitey from the fruit, and it makes me want to hide the pan.

I like that it feels fancy but is shockingly easy, perfect for last minute Thanksgiving Recipes or when you want to impress without sweating. You’ll want to try it even if casseroles are your usual, trust me I learned this the hard way.

Ingredients

• Sweet potatoes: Starchy, loaded with fiber and vitamin A, sweet and earthy, great for creamy mash.
• Apples: Crisp, tangy or sweet, add bright acidity and natural sugars, good source vitamin C.
• Cranberries: Tart berries, low calorie, high in vitamin C and antioxidants, give lively sour zip.
• Brown sugar: Moist, caramel notes, mostly simple carbs for sweetness, adds depth not just sugar.
• Pecans: Crunchy, buttery nuts full of healthy fats fiber and protein, toast for more flavor.
• Cinnamon: Warm spice, adds aromatic sweetness, may help blood sugar, small amounts go far.

Ingredient Quantities

• 4 large sweet potatoes about 2 1/2 to 3 lb
• 4 tbsp unsalted butter divided
• 1/3 cup packed light brown sugar divided
• 1/4 cup heavy cream or whole milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon divided
• 1/4 tsp kosher salt
• 2 medium apples (Granny Smith or Honeycrisp)
• 1 cup fresh or frozen cranberries
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 cup chopped pecans
• 1/8 tsp ground nutmeg (optional)

How to Make this

1. Preheat oven to 400°F. Scrub the sweet potatoes, poke them a few times with a fork, put them on a rimmed baking sheet and roast 50 to 60 minutes until very tender.

2. While potatoes roast, peel, core and dice the apples. Toss the apples with 1 tbsp lemon juice so they won’t brown.

3. In a medium skillet over medium heat melt 2 tbsp unsalted butter, add the diced apples, 2 tbsp packed light brown sugar, 1/2 tsp ground cinnamon and a pinch of nutmeg if using. Cook about 6 to 8 minutes until apples start to soften.

4. Add 1 cup fresh or frozen cranberries and 1 tbsp maple syrup to the skillet, stir and cook another 4 to 6 minutes until some cranberries pop and the mixture is saucy but not mushy. If using frozen cranberries you can add them straight from the bag.

5. Stir in 1/2 cup chopped pecans at the end, taste and adjust sweetness with a little more maple or brown sugar if needed, then remove from heat and set aside.

6. When potatoes are cool enough to handle, cut each one lengthwise and scoop the flesh into a bowl, leaving a thin shell so the skins hold their shape.

7. Mash the potato flesh with the remaining 2 tbsp unsalted butter, 2 tbsp packed light brown sugar, 1/4 cup heavy cream or whole milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp kosher salt until smooth but still a little rustic, taste and tweak seasoning.

8. Fold about two thirds of the apple-cranberry-pecan mixture into the mashed sweet potato so the filling is studded with fruit, keep the rest for topping.

9. Spoon the stuffing back into the potato shells, mound it, drizzle a little extra maple syrup if you like, sprinkle the reserved apple cranberry mix and extra pecans on top, then bake on the sheet 10 to 15 minutes until everything is heated through and slightly caramelized.

10. Let cool a few minutes before serving. They reheat great and you can make the apple cranberry mixture a day ahead to save time.

Equipment Needed

1. Rimmed baking sheet
2. Fork for poking the potatoes
3. Paring knife and cutting board
4. Medium skillet
5. Wooden spoon or heatproof spatula
6. Large mixing bowl
7. Potato masher or sturdy fork
8. Measuring cups and measuring spoons
9. Oven mitts and a serving spoon

FAQ

Cranberry Apple Twice Recipe Substitutions and Variations

• Unsalted butter (4 tbsp): use melted coconut oil 1:1 for similar richness, or avocado oil 1:1; olive oil will work too but use slightly less and expect a savory note.
• 1/3 cup packed light brown sugar: swap with coconut sugar 1:1 for a similar caramel taste, or use dark brown sugar 1:1; if using maple syrup, cut to about 3 tbsp and reduce liquid elsewhere.
• 1/4 cup heavy cream or whole milk: replace with canned evaporated milk 1:1, or plain Greek yogurt thinned with a little water/milk (equal volume) for creaminess; plant milks (oat or almond) also work 1:1.
• 1/2 cup chopped pecans: substitute chopped walnuts or almonds equal amount, or use toasted pepitas for a nut free crunch, they give a similar texture and toasty flavor.

Pro Tips

1) Start the potatoes early and speed roast when you need to: pick tubers that are close in size, poke them and roast on a rimmed sheet turning once so they cook evenly. If you’re short on time, microwave each for 4 to 6 minutes to soften, then finish in the oven to get that caramelized skin, but dont skip the oven finish or they’ll be gummy.

2) Brown the butter and toast the pecans: melt the 2 tbsp you’ll add to the mash until it smells nutty and slightly brown, then mix it in for deeper flavor. Toast the pecans in a dry skillet till fragrant and chop them big enough so they give you crunch, not dust.

3) Keep texture by reserving toppings and balance acidity: fold only about two thirds of the apple-cranberry mix into the mash and save the rest for a crunchy, tart top. If the mash tastes too sweet, add a tiny splash of lemon juice or a pinch more salt to wake it up, and if the fruit is too tart add a little more maple or brown sugar to taste.

4) Make ahead and reheat smart: you can make the apple-cranberry mix a day ahead and store it chilled, and mash the potatoes earlier too. To reheat without drying, cover with foil and warm in a 325 to 350°F oven until hot, then uncover for the last 5 minutes to crisp the top, or microwave in short bursts if you’re in a rush.