Apple Cranberry Twice Baked Sweet Potatoes
Nov 11, 2025
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Looking for a side dish that steals the show? These Apple Cranberry Twice Baked Sweet Potatoes are the ultimate fall comfort food! By stuffing tender sweet potatoes with a warm, spiced mixture of caramelized apples, sweet cranberries, and crunchy pecans, you get a decadent, yet simple, dish that works for a weeknight dinner or a holiday table.
Apple Cranberry Twice Baked Potatoes recipe is sponsored by Crunch Pak®.
This recipe uses a quick, pre-sliced apple hack to save time, delivering incredible flavor in under an hour. Get ready for a side dish that tastes like dessert!
Related: Cinnamon Apples
Why You’ll Love This Recipe
- Seasonal Flavors: The perfect blend of sweet potato, apple, cinnamon, and cranberry.
- Easy “Twice Baked” Method: Fluffing the inside creates a creamy base for the delicious topping.
- Perfect for Holidays: Elegant enough for Thanksgiving or Christmas, but simple enough for any night.
Ingredient Substitutions
This recipe is flexible and can be adapted to your pantry or dietary needs:
- Butter: Swap out for an equal amount of coconut oil or a plant-based margarine for a dairy-free option.
- Pecans: Substitute with chopped walnuts or sliced almonds. For a nut-free version, use pepitas (pumpkin seeds).
- Dried Cranberries: Use raisins or other dried berries like chopped dried cherries.
- Spice: If you don’t have both cinnamon and nutmeg, use 1 teaspoon of pre-mixed pumpkin pie spice.
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes?
Yes, you can! Russet potatoes work well, but the overall flavor will be more savory. You may want to slightly increase the brown sugar to balance the lack of natural sweetness from the potato.
How do I know if the sweet potatoes are fully cooked?
They are done when they are very tender. You should be able to easily slide a fork or small paring knife through the thickest part of the potato with little resistance.
Can I make this dairy-free?
Absolutely. Simply substitute the butter with a vegan butter alternative or use an equal amount of coconut oil when sautéing the apples. The rest of the ingredients are naturally dairy-free.
Can I assemble these ahead of time?
Yes, you can complete the recipe up to Step 3 (making the apple filling). Store the filling separately in the refrigerator. When you are ready to serve, roast the potatoes, reheat the filling in the skillet, stuff, and finish with the 10-minute re-bake.
Ingredients Needed To Make Apple Cranberry Twice Baked Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons butter
- 1 bag of Crunch Pak® apple slices, 1” cubes
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ½ teaspoon vanilla
- 3 tablespoons brown sugar
- 1/4 cup chopped pecans
Instructions
Prep and Roast the Sweet Potatoes
Preheat the oven to 425°F. Scrub the two sweet potatoes completely clean and dry them. Place them in a baking dish and stab them all over with a fork (this allows steam to escape). Roast the sweet potatoes for about 45 minutes, or until they are soft and tender when pierced with a fork.
Related: How To Cut Sweet Potatoes
Sauté the Apple Filling
While the sweet potatoes roast, melt the 2 tablespoons of butter in a medium skillet over medium-high heat. Once the pan is hot, add the cubed apples, dried cranberries, cinnamon, nutmeg, vanilla, and brown sugar. Sauté for 3–5 minutes, stirring occasionally, until the apples are tender but still hold their shape.
Finish the Topping
Add the 1/4 cup of chopped pecans to the apple mixture and sauté for 1 additional minute until they are incorporated and slightly toasted. Remove the pan from the heat.
Assemble and Re-Bake
Take the sweet potatoes out of the oven. Carefully split them open lengthwise and use a fork to fluff the sweet potato interior. Top each potato half generously with the apple cranberry mixture.
Return the sweet potatoes to the oven and bake for an additional 10 minutes until the filling is bubbly and heated through.
Serve
Serve warm and enjoy this sweet, savory, and perfectly spiced side dish!
Serving and Storing Leftovers
How to Store Leftovers
Allow the baked sweet potatoes to cool completely. Store the leftover stuffed potato halves in an airtight container in the refrigerator for up to 3-4 days.
How to Serve Leftovers
To reheat, preheat your oven to 350°F. Place the leftover potatoes on a baking sheet and bake for about 15–20 minutes, or until the filling is hot and the sweet potato is tender again. You can also microwave them for a quicker reheat, but the oven will restore the crispy topping best.
Why We Love Crunch Pak®
As moms ourselves, we love a nutritious snack pack that’s ready to go at any given moment. Crunch Pak® has all your apple and pear snacks that your kids will beg you for every time you go to the store. They always use apples grown in the “apple capital of the world” — Washington.
Crunch Pak® strives to provide you and your family with healthy and environmentally-friendly snacking solutions. Grab your well-balanced snacks complete with protein, fats, and carbs that keep your kids alert and happy all day long. Choose from fun themes like Minnie Mouse, Paw Patrol, and Bluey for your next family adventure.
Related: America’s Healthy Snacking Company
More Great Recipes from Crunch Pak
- Apple Crisp Baking Kit
- Sweet & Savory Apple English Muffins
- Apple Pie Cupcakes
- Green Apple Nachos
- Apple & Pear Puff Pancake
- Caramel Apple Egg Rolls
- Apple Crisp Bars
Apple Cranberry Twice Baked Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons butter
- 1 bag of Crunch Pak® apple slices 1” cubes
- 1/2 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ½ teaspoon vanilla
- 3 tablespoons brown sugar
- 1/4 cup chopped pecans
Instructions
Step 1: Prep and Roast the Potatoes
- Preheat the oven to 425°F. Scrub the two sweet potatoes completely clean and dry them. Place them in a baking dish and stab them all over with a fork (this allows steam to escape). Roast the sweet potatoes for about 45 minutes, or until they are soft and tender when pierced with a fork.
Step 2: Sauté the Apple Filling
- While the potatoes roast, melt the 2 tablespoons of butter in a medium skillet over medium-high heat. Once the pan is hot, add the cubed apples, dried cranberries, cinnamon, nutmeg, vanilla, and brown sugar. Sauté for 3–5 minutes, stirring occasionally, until the apples are tender but still hold their shape.
Step 3: Finish the Topping
- Add the 1/4 cup of chopped pecans to the apple mixture and sauté for 1 additional minute until they are incorporated and slightly toasted. Remove the pan from the heat.
Step 4: Assemble and Re-Bake
- Take the sweet potatoes out of the oven. Carefully split them open lengthwise and use a fork to fluff the sweet potato interior. Top each potato half generously with the apple cranberry mixture.
- Return the potatoes to the oven and bake for an additional 10 minutes until the filling is bubbly and heated through.
Step 5: Serve
- Serve warm and enjoy this sweet, savory, and perfectly spiced side dish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
