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Sweet Potato Cranberry Bake

4 reviews
Test Kitchen Approved
Total Time

Prep: 50 min. Bake: 40 min.

Makes

8 servings

Updated: Jun. 30, 2023
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. —Jill Doyle, Kingston, Massachusetts
Sweet Potato Cranberry Bake
Sweet Potato Cranberry Bake Recipe photo by Taste of Home
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Ingredients

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

Directions

  1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices.
  2. 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.
  3. In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Health tip: One serving of this classic side dish provides all the vitamin A your body needs for the day.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

3/4 cup: 386 calories, 12g fat (5g saturated fat), 19mg cholesterol, 81mg sodium, 68g carbohydrate (40g sugars, 7g fiber), 4g protein.