Sweet Potato Apple and Cranberry Bake
Elevate your holiday table with this Sweet Potato Apple and Cranberry Bake, a vibrant and flavorful side dish that captures the essence of seasonal produce. Perfectly tender sweet potatoes, crisp apples, and tart fresh cranberries are layered and infused with a luscious spiced butter glaze made with brown sugar, cinnamon, nutmeg, and a hint of orange juice for a zesty twist. Baked to golden perfection and optionally topped with crunchy pecans, this dish offers a delightful blend of sweet, tangy, and nutty flavors in every bite. Ready in just over an hour, it's an ideal make-ahead recipe that's easy to prepare and sure to impress family and guests alike. Whether for Thanksgiving, Christmas, or any festive gathering, this colorful and cozy casserole will become a must-have addition to your seasonal menu!
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Recipe Information
Ingredients
- 3 large sweet potatoes
- 2 medium apples
- 1.5 cups fresh cranberries
- 0.5 cups brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.25 teaspoons nutmeg
- 0.25 teaspoons salt
- 0.5 cups orange juice
- 0.5 cups pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel and thinly slice the sweet potatoes, aiming for an even thickness to ensure consistent cooking. Set aside.
Core and thinly slice the apples, leaving the skin on for added texture and nutrients.
In a medium saucepan, melt the butter over low heat. Stir in the brown sugar, orange juice, cinnamon, nutmeg, and salt until the mixture is smooth and well combined. Remove from heat and set aside.
Arrange half of the sweet potato slices in an even layer at the bottom of the prepared baking dish. Top with half of the apple slices, followed by half of the cranberries.
Drizzle half of the butter mixture evenly over the layered ingredients.
Repeat the layering process with the remaining sweet potato slices, apple slices, and cranberries. Finish by drizzling the rest of the butter mixture on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the optional chopped pecans over the top for added crunch. Bake uncovered for an additional 15 minutes, or until the sweet potatoes are tender and the top is slightly caramelized.
Let cool for 5–10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 289.8 g | 105% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 157.9 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1208 mg | 26% | |
*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.
