Sweet Potato Cranberry Bake

Sweet Potato Cranberry Bake

"In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to."
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Ingredients

1 h 30 m servings
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Original recipe yields 6 servings

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Directions

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  1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top.
  2. Cover and bake at 350 degrees F for 30 minutes. In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown.

Reviews

47
  1. 58 Ratings

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Most helpful positive review

This is great recipe for the Crock Pot! I signed up for sweet potatoes for our company Thanksgiving lunch without considering how I would provide a hot dish to 40 people. But I found this recipe...

Most helpful critical review

This recipe sounded so good, but I had a couple of reservations about it. The cranberries stay very tart, too much so for my tastes, and the potatoes turn out too soft by the time they are boil...

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This is great recipe for the Crock Pot! I signed up for sweet potatoes for our company Thanksgiving lunch without considering how I would provide a hot dish to 40 people. But I found this recipe...

This recipe sounded so good, but I had a couple of reservations about it. The cranberries stay very tart, too much so for my tastes, and the potatoes turn out too soft by the time they are boil...

I had made this recipe at Thanksgiving last year, and while everyone raved about it, I thought it was okay. This year, I made it again, as so many people liked it, but made some modifications. ...

This is one of my favorite holiday recipes! Usually I need the oven space so I make it in a crock pot. I do not pre-cook the potatos. I peel and slice the sweet potatos raw. Then I layer pot...

This is great. The cranberries give a nice tartness and the dish is very pretty with the deep red of the berries contrasting with the potatoes. I have always made mashed sweet potatoes with s...

Perfect! I used the crockpot for 8 hrs on low. It freed up the stove and cooktop. I didn't measure a thing, but just kept layering until the crock was 3/4 full, then added the topping. With noth...

I made this for my very first Thanksgiving dinner and it was a huge hit. I even loved the leftovers the following day. I made it the day before except for the topping and final baking. I did ...

Made with pecans, otherwise followed to the letter. Doubled fine. I had to email the recipe to 3 people after Thanksgiving was over.

My friend always invites me over to their house for Thanksgiving but asks me to bring something healthy. I substituted Splenda Brown Sugar - no one even noticed. Also, since my friend did not ...

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