Candied Ginger Sweet Potatoes with Dried Cranberries
Infused with warm spices and a delightful mix of textures, Candied Ginger Sweet Potatoes with Dried Cranberries is the perfect holiday side dish or comforting addition to any meal. Tender roasted sweet potato slices are bathed in a luscious glaze of butter, brown sugar, and maple syrup, then topped with finely chopped candied ginger and dried cranberries for a burst of sweetness and spice. A hint of cinnamon and nutmeg adds cozy depth, while a finish of bright orange zest elevates every bite. This easy, 6-serving recipe bakes to golden perfection in just under an hour, making it an effortless yet show-stopping dish for festive gatherings or everyday dinners. Perfect for those searching for unique sweet potato recipes, holiday sides, or candied ginger creations, this dish strikes the ultimate balance of sweet, savory, and citrusy flavors.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 4 tablespoons unsalted butter
- 0.333 cup brown sugar
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons, finely chopped candied ginger
- 0.333 cup dried cranberries
- 0.25 cup water
- 1 teaspoon orange zest
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Peel the sweet potatoes and cut them into 1/2-inch thick rounds or wedges, ensuring uniform thickness for even cooking.
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and salt until fully combined. Add the water and cook for 1-2 minutes, stirring until the mixture forms a smooth glaze.
Arrange the sweet potato pieces in the prepared baking dish in an even layer. Pour the glaze evenly over the sweet potatoes, ensuring all pieces are coated. Sprinkle the candied ginger and dried cranberries evenly over the top.
Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes.
Remove the foil and gently stir the sweet potatoes to re-coat them in the glaze. Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the sweet potatoes are fork-tender and caramelized.
Remove from the oven and sprinkle with orange zest before serving for a bright, citrusy finish.
Serve warm as a side dish at holiday dinners or any cozy meal.
Nutrition Facts
Calories |
4123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 884.1 g | 321% | |
| Dietary Fiber | 114.1 g | 408% | |
| Total Sugars | 303.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1178 mg | 91% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
