Candied Sweet Potatoes with Cranberries
Sweeten up your holiday table with these delightful Candied Sweet Potatoes with Cranberries! This vibrant side dish combines tender, oven-baked sweet potato rounds with bursts of tart fresh cranberries, all coated in a luscious spiced glaze made with butter, brown sugar, maple syrup, and a touch of orange zest. Ground cinnamon and nutmeg add cozy warmth, while a garnish of pecans (optional) brings irresistible crunch. Perfect for Thanksgiving or festive family dinners, this recipe is as beautiful as it is delicious. Easily prepared in under an hour, it’s a crowd-pleasing side that pairs wonderfully with roasted meats or vegetarian mains. Add some seasonal flair to your meal and let these candied sweet potatoes be your new holiday favorite!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh cranberries
- 4 tablespoons unsalted butter
- 0.3333 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 teaspoon orange zest
- 0.25 cup pecans (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and slice them into 1/2-inch thick rounds.
Lightly grease a 9x13-inch baking dish and arrange the sweet potato slices in an even layer.
In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar, maple syrup, ground cinnamon, ground nutmeg, salt, and orange zest. Cook for 1-2 minutes, stirring until the sugar is dissolved and the mixture is smooth.
Pour the spiced butter mixture evenly over the sweet potatoes in the baking dish.
Scatter the fresh cranberries over the sweet potatoes, tucking some in between the slices.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and carefully stir to coat the sweet potatoes and cranberries in the glaze.
Continue baking, uncovered, for an additional 15 minutes, or until the sweet potatoes are tender and the cranberries have burst open.
If desired, sprinkle chopped pecans over the dish during the last 5 minutes of baking for added crunch.
Remove from the oven and let it cool for 5 minutes before serving.
Serve warm as a festive side dish and enjoy!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 106.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 378 mg | 8% | |
*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.
