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Cranberry Apple Twice-Baked Sweet Potatoes

Cranberry apple twice-baked sweet potatoes with caramelized fruit filling and a golden pecan streusel topping. Scoop-and-fill sweet potato skins, then bake until the crumble turns crisp and toasted.
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Prep Time 20 minutes
Cook Time 1 hour 33 minutes
Total Time 1 hour 53 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes 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 for streusel

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake and prep the sweet potatoes
  1. Halve the baked sweet potatoes lengthwise and scoop out the flesh, leaving the skins intact as cups.
  2. Set the potato skins on a sheet pan and keep the scooped flesh for mashing.
Cook the cranberry-apple mixture
  1. In a Dutch oven, melt the butter and stir in cranberries and the diced apple.
  2. Add maple syrup, brown sugar, cinnamon, and nutmeg, then cook over medium heat for 5-7 minutes until the cranberries burst.
Mash and fill
  1. Mash the sweet potato flesh with the sour cream until smooth and then fold in the cranberry-apple mixture.
  2. Spoon the filling back into the sweet potato skins, mounding slightly on top of each one.
Make streusel and bake
  1. Combine oats, brown sugar, and cinnamon, then cut in the cold butter until the mixture looks like coarse crumbs.
  2. Stir in pecans, then top each filled potato with the streusel.
  3. Bake at 375F for 18-20 minutes, until the streusel is golden and crisp on top.

Notes

Pro tip: For the cleanest filling, scoop the flesh while it’s still warm, then mash thoroughly before folding in the hot cranberry-apple mixture so everything stays creamy. Refrigerate leftovers in an airtight container up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended for the best streusel texture. For a dairy-light swap, use low-fat sour cream and replace butter with a plant-based butter in both the filling and streusel.