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Cranberry Apple Sweet Potatoes Recipe

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★★★★★

4.8 from 74 reviews

A deliciously comforting side dish featuring tender roasted sweet potatoes, tart cranberries, and crisp apples, all coated in a warm blend of maple syrup, spices, and nuts. Perfect for fall and holiday meals, this Cranberry Apple Sweet Potatoes recipe combines sweet, tangy, and nutty flavors in a vibrant and healthy baked casserole.

Ingredients

Scale

Sweet Potato Mixture

  • 3 large sweet potatoes, peeled and cubed (about 6 cups)
  • 2 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp)
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped pecans or walnuts (optional)

Sauce

  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
  2. Prep Sweet Potatoes: Peel and cube the sweet potatoes into roughly 1-inch pieces, ensuring even cooking.
  3. Prep Apples: Peel, core, and chop the apples into pieces similar in size to the sweet potatoes for uniform texture.
  4. Combine Ingredients: In a large bowl, combine the cubed sweet potatoes, chopped apples, and cranberries. Add the chopped pecans or walnuts if using for added crunch.
  5. Prepare Sauce: In a small bowl, whisk together the maple syrup, melted butter or coconut oil, brown sugar, cinnamon, nutmeg, ginger, salt, and optional cloves to create a flavorful glaze.
  6. Pour and Toss: Pour the prepared sauce over the sweet potato mixture and toss gently but thoroughly to coat all the ingredients evenly.
  7. Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
  8. Transfer to Baking Dish: Spread the sweet potato mixture evenly in the prepared baking dish.
  9. Cover and Bake: Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
  10. Uncover and Bake Longer: Remove the foil and continue baking for an additional 20-30 minutes, or until the sweet potatoes are tender and easily pierced by a fork.
  11. Let it Cool Slightly: Remove the baking dish from the oven and let it cool for a few minutes to allow flavors to settle before serving.
  12. Serve Warm: Serve the dish warm as a tasty side, ideal for fall dinners or holiday gatherings.
  13. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat by microwaving or baking at 350°F (175°C) until warmed through.

Notes

  • For a vegan version, use coconut oil instead of butter.
  • Nuts can be omitted or substituted based on preference or allergies.
  • You can use fresh or frozen cranberries; if frozen, no need to thaw before using.
  • Adjust sweetness by varying the amount of maple syrup and brown sugar to taste.
  • Ensure the baking dish is covered initially to help tenderize the sweet potatoes before finishing uncovered to brown slightly.

Keywords: cranberry apple sweet potatoes, baked sweet potatoes, holiday side dish, autumn recipe, roasted sweet potatoes with fruit

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