I’ve always loved the cozy sweetness of baked sweet potatoes during the holidays, but I wanted to create a lighter, low-carb version that still delivers all that festive flavor.

These Low Carb Cranberry Apple Twice Baked Sweet Potatoes are the perfect balance of creamy, tangy, and subtly sweet — combining mashed sweet potato with sautéed apples, fresh cranberries, and warm spices.

They make an elegant Thanksgiving side dish that looks beautiful on the table and tastes even better with every bite.

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Recipe Highlights

These twice-baked sweet potatoes are both nutritious and satisfying, with the perfect blend of sweet and tart.

By using natural sweeteners and low-carb swaps, they stay indulgent without being heavy. The cranberry-apple filling gives them a festive twist, while a touch of butter and cinnamon rounds out the flavor beautifully.

  • Low-carb, naturally sweetened holiday side dish
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  • Combines tangy cranberries and crisp apples for fresh flavor
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  • Perfect balance of creamy and chunky textures
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  • Can be made ahead for easy Thanksgiving prep
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  • A healthy yet indulgent alternative to traditional sweet potato casseroles

Ingredient Notes

  • Sweet Potatoes (4 medium): Choose smaller to medium potatoes for quicker baking; they’re naturally sweet and hold their shape well.
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  • Apple (1 medium, diced): A crisp variety like Honeycrisp or Granny Smith adds flavor without excess sugar.
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  • Fresh Cranberries (½ cup): Provide tartness and color contrast, balancing the sweetness of the potatoes.
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  • Butter (2 tablespoons): Adds richness and helps blend the filling smoothly.
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  • Unsweetened Almond Milk (2 tablespoons): Keeps the mixture creamy while cutting carbs compared to cream.
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  • Brown Sugar Substitute (1 tablespoon): A low-carb sweetener such as Swerve or Monk Fruit adds a hint of sweetness.
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  • Cinnamon (½ teaspoon): Classic spice that warms and deepens the flavor.
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  • Nutmeg (¼ teaspoon): Adds a subtle nuttiness and pairs beautifully with apples.
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  • Vanilla Extract (¼ teaspoon): Smooths and enhances the natural sweetness.
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  • Salt: Just a pinch to balance the flavors.

How to Make My Low-Carb Cranberry Apple Twice-Baked Sweet Potatoes

  1. Bake the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork, place on a baking sheet, and bake for 45–50 minutes until tender.
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  2. Scoop and Prepare the Filling: Let potatoes cool slightly, then slice them in half lengthwise. Scoop out most of the flesh into a bowl, leaving a thin layer inside the skins to keep them sturdy.
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  3. Sauté Apples and Cranberries: In a small skillet, melt butter over medium heat. Add diced apple and cranberries, cooking for 5–6 minutes until softened and slightly caramelized.
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  4. Mash and Mix: Mash the sweet potato flesh with almond milk, sweetener, cinnamon, nutmeg, vanilla, and salt. Stir in the sautéed fruit mixture.
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  5. Refill and Bake Again: Spoon the filling back into the potato skins. Place on a baking sheet and return to the oven for 10–12 minutes until warmed through and lightly golden.
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  6. Serve:
    Garnish with a few extra cranberries or a sprinkle of cinnamon if desired.

Serving Suggestions

Serve these twice-baked sweet potatoes alongside:

  • Roast turkey, glazed ham, or pork tenderloin
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  • Green beans, almondine or roasted Brussels sprouts
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  • A crisp holiday salad with vinaigrette
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  • Other low-carb sides like cauliflower mash or roasted carrots

Tips for the Best Low-Carb Cranberry Apple Twice-Baked Sweet Potatoes

Select evenly sized sweet potatoes so they bake uniformly. Don’t over-mash — keeping a few chunks gives great texture.

Make the filling up to a day ahead and refrigerate; then stuff and bake before serving. If you like a little crunch, top them with crushed pecans before the second bake.

Low-Carb Cranberry Apple Twice-Baked Sweet Potatoes
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Low-Carb Cranberry Apple Twice-Baked Sweet Potatoes

Recipe by JoanneCourse: Side DishCuisine: American (Holiday)Difficulty: Easy to Moderate
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories per serving

210

kcal

These Low Carb Cranberry Apple Twice Baked Sweet Potatoes combine creamy mashed sweet potato with tart cranberries and crisp apples for a festive, guilt-free Thanksgiving side dish.

Ingredients

  • 4 medium sweet potatoes

  • 1 medium apple (diced)

  • ½ cup fresh cranberries

  • 2 tablespoons unsalted butter

  • 2 tablespoons unsweetened almond milk

  • 1 tablespoon brown sugar substitute (Swerve or Monk Fruit)

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon vanilla extract

  • Pinch of salt

Directions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  • Pierce sweet potatoes with a fork and bake for 45–50 minutes until soft.
  • Scoop out the flesh, leaving a small rim inside the skins.
  • In a skillet, melt butter and sauté the apple and cranberries until tender.
  • Mash sweet potato flesh with almond milk, sweetener, cinnamon, nutmeg, vanilla, and salt.
  • Stir in the fruit mixture and spoon it back into the skins.
  • Bake again for 10–12 minutes until hot.
  • Serve warm with a sprinkle of cinnamon or extra cranberries.

Notes

  • Add chopped pecans or walnuts for texture and crunch.
  • Replace cranberries with raspberries or pomegranate arils if desired.
  • For dairy-free, substitute butter with coconut oil or vegan butter.
  • Sweetness can be adjusted by adding more or less sweetener to taste.
  • Bake extra potatoes to have spares for filling or meal prep.

Storage and Warming of Leftovers

  • Freeze: Can be frozen (wrapped tightly) for up to 1 month. Thaw in the fridge before reheating.
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  • Refrigerate: Store in an airtight container for up to 3 days.
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  • Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes, or microwave gently until heated through.
Low-Carb Cranberry Apple Twice-Baked Sweet Potatoes