Introduction

Cranberry Apple Sweet Potatoes offer a delightful blend of sweet and tart flavors, perfect for any holiday meal or cozy dinner. This colorful side dish combines tender sweet potatoes with fresh apples and cranberries, all spiced with warm cinnamon and nutmeg. It’s a comforting and festive way to enjoy seasonal produce.

Two stuffed baked sweet potatoes sit on a white plate, resting on a white marbled surface. Each sweet potato is cut in half and has a crispy, brown skin. The first layer inside is bright orange, mashed sweet potato with a soft, fluffy texture. On top, there is a layer of small browned diced apples mixed with melted white cheese peeking out. Scattered over this are dark red dried cranberries, small pieces of toasted walnuts, and fresh green herb leaves like thyme, adding color and texture contrast. The overall look is warm, hearty, and colorful with a rich mix of textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large sweet potatoes, peeled and cubed (about 6 cups)
2 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
1 cup fresh or frozen cranberries
1/2 cup chopped pecans or walnuts (optional)
1/4 cup maple syrup
1/4 cup melted butter (or coconut oil for a vegan option)
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt
Pinch of ground cloves (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Peel and cube the sweet potatoes into roughly 1-inch pieces.
Step 3: Peel, core, and chop the apples into pieces similar in size to the sweet potatoes.
Step 4: In a large bowl, combine the cubed sweet potatoes, chopped apples, and cranberries. Add the nuts if using.
Step 5: In a separate small bowl, whisk together the maple syrup, melted butter or coconut oil, brown sugar, cinnamon, nutmeg, ginger, salt, and cloves if using.
Step 6: Pour the sauce over the sweet potato mixture and toss gently but thoroughly to coat everything evenly.
Step 7: Grease a 9×13 inch baking dish with butter or cooking spray.
Step 8: Transfer the sweet potato mixture to the prepared baking dish and spread it out evenly.
Step 9: Cover the dish with aluminum foil and bake for 30 minutes.
Step 10: Remove the foil and bake for another 20 to 30 minutes until the sweet potatoes are tender and easily pierced with a fork.
Step 11: Remove from the oven and let cool for a few minutes before serving.
Step 12: Serve warm as a flavorful side dish.

Tips & Variations

For a vegan version, substitute melted butter with coconut oil and ensure your maple syrup is pure and vegan-friendly.
Add a pinch of cayenne pepper for a subtle spicy kick that complements the sweetness.
Use different nuts like almonds or pecans for varied texture and flavor.
Try substituting apples with pears for a slightly different fruity note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave portions until warm or bake in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

A close-up of three baked potato halves on a white plate, each with four layers: the bottom layer is the golden brown crispy potato skin, the second layer is bright orange roasted pumpkin cubes filling the potato, the third layer is white crumbled cheese spread unevenly over the pumpkin, and the top layer is deep red dried cranberries and chopped brown walnuts scattered over the cheese, garnished with small green rosemary leaves. A few walnut and cranberry pieces are also scattered on the plate around the potatoes. The photo is taken on a white marbled surface with warm, soft lights in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work perfectly well. There’s no need to thaw them before mixing; just add them directly to the sweet potato and apple mixture.

Can I prepare this dish ahead of time?

Absolutely. You can prepare the mixture and assemble it in the baking dish the night before. Cover and refrigerate, then bake as directed the next day, adding a few extra minutes to the baking time if needed.