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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
  • Total Time
    Prep: 1 hour Bake: 25 min.
  • Makes
    12-14 servings


  • 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 zest
  • 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 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through, stirring once.
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