Reviewed: Nov. 27, 2009

Excellent and light recipe. Based on previous suggestions, I peeled, sliced, and layered raw sweet potatoes. Dumped the cranberries on top and mixed a little. Then poured orange juice mixture (made with Splenda instead of sugar) on top. Skipped the granola, because I ran out unexpectedly. Baked, covered! Wow! I will make every holiday. I don't understand why some say it is too sweet. It was light, tart, and not at all too sweet!

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Kathy S.

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Reviewed: Nov. 9, 2008

This is one of the best sweet potato dishes I have ever had. The combination of orange juice, cranberries, and sweet potatoes is just perfect. I added a dash of cinnamon on top to complete it.

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mc112358

Cooking Level: Intermediate

Home Town: Schlater, Mississippi, USA

Living In: Auburn, Alabama, USA

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Reviewed: Aug. 3, 2008

This recipe was ok. I didn't really care for it so much. I made it because my girlfriend loves sweet potatoes but I really can't stand them. I asked her and she just said they were ok. But wouldn't want them again. She said she didn't like the flavor between the tart cranberry, the acid in the OJ and the sweetness of the potato.

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borofirefighter

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

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Reviewed: Mar. 2, 2008

A little sweet for me as well ... I'll cut the sugar by a 1/4 next time around. My husband and I loved it though! Thanks.

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GGSTEVIE

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Reviewed: Jan. 13, 2008

Hi, I really enjoyed this recipe. I found it a little too sweet so next time I think I might use less Orange Juice (I found the orange juice and sugar over powering). I think I'll also minimize the amount of sugar as well. but it was a good recipe and I'm excited to make it again with a few tweaks. Thanks :) Jen

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J.Lemon

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 28, 2007

This was terrific. We served it as a side with turkey at Christmas dinner. It was sweet, but that worked well with the tartness of the cranberries. Next time I might try it with a little maple syrup, or maple flavored granola.

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Jimmy D

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Reviewed: Dec. 19, 2007

I have been making this for the holidays for years. I just peel and cut up the sweet potato and layer it raw with the raw cranberries in the baking dish - add the rest of the ingrediants and bake. no need to cook the potatoes and then bake. works just fine. everyone always likes this one.

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JUDIMEL

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Reviewed: Dec. 13, 2007

This was delicious! It tasted like a cobbler-esk dessert rather than a health side. (Healthy because I subbed Splenda for suger & skipped the butter.) It is a good way to get the family to eat thier fruits & veggies! I have already made it again!

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HERMIEN

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Branson, Missouri, USA

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Reviewed: Dec. 13, 2007

This looked gorgeous and tasted wonderful. I took it to an after-Thanksgiving Thanksgiving, and everyone loved it.

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EMCLAIRE

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Pocatello, Idaho, USA

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Reviewed: Dec. 5, 2007

Delicious! I omitted the butter in favor of more o.j. and might not use the granola next time, but this dish was a great addition to Thanksgiving. It's great, different way to make sweet potatoes.

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Reviewed: Nov. 24, 2007

I made this recipe for Thanksgiving dinner and it was a huge hit. It's not overly sweet, like so many other sweet potato recipes. The cranberries give it a bit of tartness that is really refreshing. The granola on top adds really nice texture. All in all, a wonderful taste. I made this recipe exactly as directed, but doubled it for our crowd. It was easy, fairly quick and the results were impressive. I'll definitely be making this one again next year!

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 23, 2007

This was delicious!!! Everyone at the potluck I took this to loved it. Absolutely every single one of the 30 or so people. It's very sweet, and tart and incredibly delicious. Just don't spill any juice on yourself as it gets really sticky. It probably doesn't need as much of the oj and sugar mixture just because it does become a bit of a juice left in the pan, but it's allll so good. It also looks beautiful and festive. I highly recommend this.

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HHOAL

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Reviewed: Nov. 19, 2007

This was wonderful, and such a pretty dish! Note that 1 1/2 lbs. sweet potatoes are equal to about 4 medium. I omitted the butter - it wasn't really necessary. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 11, 2007

It was good. A little sweet.

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WILLOWSCHNELL

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: New Sarepta, Alberta, Canada

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Reviewed: Apr. 11, 2007

Can I just say that this recipe ROCKS? I just made this for an Easter side with some cranberries I had in the freezer. EVERYONE got seconds ! The tart mixed with sweet is to die for! Thanks for this one!

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KarenS

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Reviewed: Jan. 14, 2007

I liked this dish but almost no one tried it. I guess they like the marshmallow topped potatoes instead. I ended up taking most of it home.I mashed it up and made sweet potato cranberry bread from a recipe off this site.

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CINDYA56

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Reviewed: Dec. 30, 2006

I made this recipe for Thanksgiving as I was assigned to bring a sweet potato dish and was this terrific! As other reviewers said, it is a nice combination of sweet and tart. I only baked mine until the cranberries were cooked and not to the bursting stage and they were wonderful. I will definitely make this recipe again and it will not be in a year! I bought some bags of cranberries to freeze since they are near impossible to find frozen and will have this again in a couple weeks! Thanks for a really good recipe.

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 25, 2006

This is excellent. Like the others said, this is a permanent dish on our table. My husband loved it!

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Jessica

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Reviewed: Dec. 21, 2006

I made this for our office potluck. It was a big hit. The cranberries and orange juice were just the right amount of tartness. Really easy to make too. I cooked the sweet potatoes the night before. Definitely a keeper.

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Penny Enicks

Cooking Level: Intermediate

Home Town: Greenville, Ohio, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 15, 2006

This was good. Just a question, are the cranberries still whole after cooking or should they be mushy? also, do i pour the sugary mixture between the layers along with the cranberries or just the cranberries. maybe cooking for 25 min is too long if the cranberries should still be whole...still tasted fine anyways.

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nsm64

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Cranberry Sweet Potato Bake

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