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Cut each potato in half lengthwise.
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Carefully scoop out the flesh, leaving a thin border inside the skins so they hold shape.
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Transfer the potato flesh to a bowl and mash with:
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butter
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maple syrup (optional)
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salt & pepper
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Spoon the mashed mixture back into the potato skins and set aside.
Step 3 – Make the Cranberry Apple Topping
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In a skillet over medium heat, melt 1 tbsp butter.
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Add diced apple and cook for 3–4 minutes until softened.
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Stir in cranberries, sugar/maple syrup, cinnamon, nutmeg, and a pinch of salt.
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Cook until cranberries begin to burst and mixture becomes glossy (about 5–7 minutes).
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Taste and adjust sweetness or acidity (add orange zest if desired).
Step 4 – Assemble and Bake Again
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Spoon the cranberry-apple topping generously over each sweet-potato boat.
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Bake at 350°F (175°C) for 10 minutes, just to warm everything through and blend flavors.
🌟 Serving Suggestions
These twice-baked sweet potatoes pair beautifully with:
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Roast turkey or chicken
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Glazed ham
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Pork tenderloin
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Holiday salads
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Warm winter soups
They also stand alone as a vegetarian meal option—colorful, filling, and satisfying.
🥄 Tips for the Best Results
✔ Use fresh cranberries for the brightest flavor
✔ Don’t skip the pinch of salt—it balances all the sweetness
✔ Add chopped pecans for crunch
✔ Make ahead: assemble fully and refrigerate up to 24 hours
