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Colorful Cranberry Sweet Potato Bake

Total Time

Prep: 25 min. Bake: 35 min.


8 servings

Sweet potatoes and tart cranberries are a feast for the eyes and the palate in this beautiful side dish. —Patricia Kile, Elizabethtown, Pennsylvania
Colorful Cranberry Sweet Potato Bake Recipe photo by Taste of Home


  • 1-1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
  • 1-1/2 cups fresh or frozen cranberries, thawed
  • 2/3 cup sugar
  • 1/3 cup orange juice
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1-1/2 cups granola without raisins


  1. Preheat oven to 350°. Place potatoes in a large saucepan with water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain.
  2. Toss cranberries with sugar, orange juice and salt; spread half of the mixture in a greased 11x7-in. baking dish. Top with half of the potatoes. Repeat layers. Dot with butter.
  3. Bake, covered, until cranberries are tender, about 25 minutes. Uncover; sprinkle with granola. Bake 10 minutes.

Nutrition Facts

1/2 cup: 261 calories, 5g fat (1g saturated fat), 4mg cholesterol, 323mg sodium, 54g carbohydrate (29g sugars, 7g fiber), 5g protein.

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