Now that you have your ingredients ready, let’s dive into the steps for making this delightful Cranberry Apple Twice-Baked Sweet Potato. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Prick each potato several times with a fork. Rub the skins with olive oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until they are very tender and easily pierced with a knife. Let them cool until they are safe to handle.

Step 2: Create the Cranberry-Apple Compote
While the potatoes are baking, make the compote. In a small saucepan, combine the cranberries, diced apple, 2 tablespoons of maple syrup, orange juice, orange zest, and cinnamon. Cook over medium heat, stirring occasionally, for 8-10 minutes. The cranberries will pop and the apples will soften, creating a thick, chunky sauce. Remove from heat and set aside to cool.

Step 3: Scoop and Mix
Once the potatoes are cool, slice them in half lengthwise. Carefully scoop the flesh into a large mixing bowl, leaving a ¼-inch thick border all around to create a stable shell. Place the empty shells on a parchment-lined baking sheet.

Step 4: Whip the Filling
To the bowl with the sweet potato flesh, add the softened butter, 3 tablespoons of maple syrup, sour cream, vanilla extract, cinnamon, ginger, and salt. Using a hand mixer or a sturdy whisk, beat the mixture until it is smooth and creamy. If using, fold in the lightly beaten egg at this stage.

Step 5: Combine and Fill
Gently fold the cooled cranberry-apple compote into the whipped sweet potato mixture. Be careful not to overmix; some streaks are fine. Spoon this filling generously back into the waiting sweet potato shells, mounding it slightly in the center.

Step 6: Add the Topping and Second Bake
If using the nut topping, combine the chopped pecans, brown sugar, and melted butter in a small bowl. Sprinkle this mixture evenly over the top of each stuffed potato.

Step 7: Bake to Perfection
Reduce the oven temperature to 350°F (175°C). Bake the stuffed potatoes for 20-25 minutes, or until the filling is hot all the way through and the tops are lightly golden brown.

Step 8: Serve and Enjoy
Let the potatoes cool for 5 minutes before serving. They are rich and flavorful, so one half per person is often a perfect serving size