Go Back

Cranberry Apple Twice-Baked Sweet Potatoes

Individual sweet potato boats filled with creamy mash, topped with a gooey cranberry-apple compote and a crunchy pecan streusel.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 potatoes
Course: Dessert, Side Dish
Cuisine: American, Autumn, Holiday
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Twice-Baked Sweet Potatoes
  • 6 medium Sweet Potatoes about 8-10 ounces each, uniform in size
  • 4 tbsp Unsalted Butter softened, plus more for rubbing
  • 0.25 cup Heavy Cream or milk
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Ground Nutmeg
  • 0.25 tsp Salt
  • 2 tbsp Brown Sugar packed, optional
For the Cranberry Apple Compote
  • 1 cup Fresh or Frozen Cranberries
  • 1 medium Apple such as Fuji or Honeycrisp, peeled, cored, and diced
  • 0.5 cup Apple Cider or water
  • 0.25 cup Brown Sugar packed
  • 1 tbsp Lemon Juice
  • 0.5 tsp Vanilla Extract
For the Pecan Streusel Topping
  • 0.5 cup All-Purpose Flour
  • 0.25 cup Brown Sugar packed
  • 0.25 cup Chopped Pecans or walnuts
  • 0.25 tsp Ground Cinnamon
  • 4 tbsp Cold Unsalted Butter cut into small cubes

Equipment

  • Baking sheet
  • Mixing bowls
  • Saucepan
  • Potato masher or hand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes and rub with butter. Bake for 45-60 minutes until very tender. Let cool.
  2. Make Compote: Combine cranberries, diced apple, cider, brown sugar, and lemon juice in a saucepan. Simmer for 10-15 minutes until thick and glossy. Stir in vanilla and set aside.
  3. Prepare Streusel: Whisk flour, brown sugar, pecans, and cinnamon. Cut in cold butter until coarse crumbs form. Chill until needed.
  4. Reduce oven temperature to 375°F (190°C). Slice potatoes lengthwise and scoop out flesh, leaving the skins intact as 'boats'.
  5. Mash the potato flesh with 4 tbsp softened butter, heavy cream, cinnamon, nutmeg, salt, and optional brown sugar until smooth.
  6. Spoon the mash back into the potato skins, mounding it up slightly. Place on a baking sheet.
  7. Top each potato with a generous spoon of the Cranberry Apple Compote, then sprinkle evenly with the Pecan Streusel.
  8. Bake for 15-20 minutes, until the streusel is golden brown and the potatoes are heated through and bubbling.

Notes

For a vegetarian option, ensure all ingredients are sourced appropriately. The compote can be made a day ahead and stored in the refrigerator. Reheat slightly before topping the potatoes.