Sweet potatoes baked until tender, scooped and mashed with cinnamon, apples, cranberries, and buttery spices, then returned to their skins for a golden second bake.

Ingredients

For the Sweet Potatoes

4 medium sweet potatoes
1 tablespoon olive oil
2 tablespoons unsalted butter, melted
½ teaspoon cinnamon
¼ teaspoon salt

For the Filling

1 medium apple, peeled, cored, and finely diced
⅓ cup dried cranberries
2 tablespoons maple syrup or honey
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla extract
2 tablespoons milk or half-and-half
2 tablespoons chopped pecans or walnuts, optional
1 tablespoon orange zest, optional

Topping

2 tablespoons chopped pecans or walnuts
2 tablespoons dried cranberries
1 tablespoon brown sugar or maple syrup, optional
Pinch of cinnamon

Instructions

Preheat oven to 400°F (200°C).
Wash and dry the sweet potatoes. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 45–60 minutes, or until completely tender when pierced with a knife.
Remove from the oven and let them cool for 10–15 minutes, until they’re easy to handle.
Slice each sweet potato lengthwise. Carefully scoop out most of the flesh, leaving about ¼ inch of potato inside the skin so the shells remain sturdy.
Place the sweet potato flesh in a large bowl. Add melted butter, cinnamon, salt, maple syrup or honey, nutmeg, vanilla, and milk. Mash until creamy.
Fold in the diced apple, dried cranberries, and optional orange zest and chopped nuts.
Spoon the filling back into the sweet potato shells, mounding it slightly above the top.
Combine the topping ingredients and sprinkle over the filled potatoes.
Return to the oven and bake at 400°F (200°C) for 15–20 minutes, until heated through and lightly golden on top.
Let cool for 5 minutes before serving.Nut Information
This recipe can contain pecans or walnuts if you use them as an optional filling or topping.
With Pecans
Approximate for 2 tablespoons chopped pecans:
Calories: 100
Protein: 1.3 g
Fat: 10 g
Carbohydrates: 2 g
Fiber: 1.5 g
With Walnuts
Approximate for 2 tablespoons chopped walnuts:
Calories: 95
Protein: 2 g
Fat: 9.5 g
Carbohydrates: 2 g
Fiber: 1 g
Nut-Free Option
Simply leave out the nuts. You can replace them with:
Pumpkin seeds
Sunflower seeds
Toasted oats
Unsweetened coconut flakes
If preparing for someone with a nut allergy, check packaged ingredients such as dried cranberries and use products labeled appropriately for the allergy.
Q&A
Can I make these without nuts?
Yes. The recipe is delicious without nuts. The nuts mainly add crunch.
Can I use walnuts instead of pecans?
Absolutely. Walnuts work very well with the apple, cranberry, and sweet potato combination.
Can I use fresh cranberries?
Yes, but fresh cranberries are much more tart. You may need a little additional sweetener.
Can I use dried cherries instead of cranberries?
Yes. Dried cherries make a great substitute and pair nicely with apple and cinnamon.
What type of apple works best?
Firm apples such as Honeycrisp, Granny Smith, Pink Lady, or Fuji work well because they maintain some texture during baking.
Can I make these less sweet?
Yes. Reduce or omit the maple syrup/honey and let the natural sweetness of the sweet potato and apple provide most of the flavor.
Can I make them ahead?
Yes. Assemble the stuffed sweet potatoes, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the second baking time.
How long do leftovers last?
Store them in an airtight container in the refrigerator for 3–4 days.
Can I freeze them?
Yes. Allow them to cool completely, wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How do I reheat them?
Bake at 350°F (175°C) for about 15–20 minutes, or until heated through. Add the nuts after reheating if you want them to remain crunchy.
Can I make individual mini versions?
Yes. Use smaller sweet potatoes and reduce the initial baking time. They’re great for individual portions or holiday side dishes.
Can I add protein?
For a more filling meal, serve alongside Greek yogurt, cottage cheese, eggs, chicken, turkey, or another protein-rich dish.
Are these gluten-free?
Yes, the basic recipe is naturally gluten-free. Check the labels of packaged ingredients such as dried cranberries to ensure they meet your requirements.
Can I make them dairy-free?
Yes. Replace the butter with olive oil or a dairy-free butter alternative and use your preferred dairy-free milk.