Cranberry Sweet Potatoes
Transform your holiday table with the irresistible harmony of sweet, tart, and spiced flavors in this Cranberry Sweet Potatoes recipe! Tender roasted sweet potato cubes are lovingly coated in a luscious glaze of brown sugar, orange juice, maple syrup, and warm spices like cinnamon and nutmeg. Fresh cranberries add a burst of tangy brightness, while optional pecan garnish adds a delicious crunch, making this dish a perfectly balanced side that's as festive as it is flavorful. Ready in just under an hour, this easy-to-make recipe is ideal for Thanksgiving, Christmas, or any special occasion where comfort food takes center stage. Your guests won’t be able to resist this vibrant and crowd-pleasing addition to the feast!
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 1 cup fresh cranberries
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 0.25 cup orange juice
- 2 tablespoons maple syrup
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.25 cup pecans (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Place the cubes into a large baking dish.
Rinse the cranberries and set them aside.
In a small saucepan, combine the brown sugar, butter, orange juice, maple syrup, cinnamon, nutmeg, and salt. Heat this mixture over low heat, stirring constantly, until the sugar dissolves and the butter melts, forming a smooth sauce.
Pour the sauce evenly over the sweet potato cubes in the baking dish. Toss the sweet potatoes gently to coat them in the sauce.
Sprinkle the cranberries evenly over the sweet potatoes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and stir the sweet potatoes gently. Return the dish to the oven, uncovered, and bake for an additional 20 minutes or until the sweet potatoes are tender and slightly caramelized, and the cranberries have softened.
If desired, sprinkle chopped pecans over the dish during the last 5 minutes of baking for added crunch and flavor.
Remove the dish from the oven, let it cool for 5 minutes, and serve warm.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 825.5 g | 300% | |
| Dietary Fiber | 119.8 g | 428% | |
| Total Sugars | 231.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1173 mg | 90% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 439 mg | 9% | |
*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.
