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Sweet Potato Cranberry Bake

 Sweet Potato Cranberry Bake
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to.
6-8 ServingsPrep: 50 min. Bake: 40 min.


  • 4 large sweet potatoes, peeled
  • 2 cups fresh or frozen cranberries
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/2 cup orange juice
  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter


  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 40-50 minutes or until
  • tender. Drain. When cool enough to handle, peel potatoes and cut
  • into 1/4-in. slices.
  • Place half in a greased 2-1/2-qt. baking dish. Top with half of the
  • cranberries, brown sugar and butter. Repeat layers. Pour orange
  • juice over top. Cover and bake at 350° for 30 minutes.
  • In a small bowl, combine the walnuts, brown sugar and cinnamon; cut
  • in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10
  • minutes longer or until topping is golden brown. Yield: 6-8
  • servings.