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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry apple twice-baked sweet potatoes with a golden pecan streusel topping. Baked sweet potato skins are filled with a cranberry-apple mixture, then baked again until caramelized and streusel is browned.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes large, baked until tender
Cranberry-apple filling
  • 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
  • 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
 

Bake and prep the sweet potatoes
  1. Preheat oven to 375F. Halve the baked sweet potatoes and scoop out the flesh, keeping the skins intact for filling.
  2. Place the scooped skins cut-side up on a sheet pan. Return to the oven for 375F bake time 18-20 minutes only after filling and topping are assembled.
Cook the cranberry-apple filling
  1. In a saucepan, melt 3 tbsp butter with 2 tbsp maple syrup and 2 tbsp brown sugar over medium heat. Add cranberries, diced apple, cinnamon, and nutmeg, then cook 5-7 minutes until cranberries burst and the mixture looks thick and glossy.
  2. Mash the sweet potato flesh until smooth. Stir in sour cream, then fold in the cranberry-apple mixture until evenly combined and creamy with visible fruit.
Assemble and bake twice
  1. Make the streusel by combining oats, 1/4 cup brown sugar, 1/2 tsp cinnamon, and chopped pecans. Cut in 2 tbsp cold butter until the mixture looks crumbly.
  2. Fill each sweet potato skin with the cranberry-apple sweet potato mixture, mounding slightly. Top each with streusel, pressing gently so it adheres.
  3. Bake the filled potatoes at 375F for 18-20 minutes until streusel is golden and the filling is hot throughout, with a caramelized surface.

Notes

For the smoothest filling, mash the hot sweet potato flesh right after scooping, then fold in the cranberry-apple mixture once it’s thickened (not watery). Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350F oven until warmed through. Freeze the baked stuffed potatoes up to 2 months for best texture—thaw overnight in the fridge before reheating. For a dairy-free option, swap sour cream for a plain dairy-free sour cream and use a dairy-free butter substitute.