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Sweet Potato and Cranberry Bake

 Sweet Potato and Cranberry Bake
Instead of serving sweet potatoes alone at Christmas, I like to pair them with cranberries. Each bite offers a delicious contrast of sweet and tart flavors. —Linda Boot, Fort St. John, British Columbia
12-14 ServingsPrep: 1 hour Bake: 25 min.


  • 3-1/2 pounds sweet potatoes
  • 2 large onions, peeled and halved
  • 2 teaspoons olive oil
  • 2 cups halved fresh or frozen cranberries
  • 2/3 cup packed brown sugar
  • 1/2 cup orange juice
  • 2 tablespoons butter, melted
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon each salt, ground ginger, cinnamon and nutmeg


  • Place sweet potatoes and onions on a baking sheet; brush onions with
  • oil. Bake, uncovered, at 400° for 50-60 minutes or just until
  • tender. When cool enough to handle, peel and cube potatoes and dice
  • onions; place in a large bowl.
  • Combine the remaining ingredients; mix well. Gently stir into potato
  • mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake,
  • uncovered, at 350° for 25-30 minutes or until heated through,
  • stirring once. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 cup) equals 180 calories,

2 of 2

Sweet Potato and Cranberry Bake (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 4 mg cholesterol, 156 mg sodium, 39 g carbohydrate, 4 g fiber, 1 g protein.