Sweet potatoes and tart cranberries are a feast for the eyes as well as the palate in this appealing side dish.

Allrecipes Member

Recipe Summary test

prep:
45 mins
cook:
35 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel potatoes; cut into 1-in. pieces. Combine cranberries, sugar, orange juice and salt; place half in a greased 11-in. x 7-in. x 2-in. baking dish. Top with half of the sweet potatoes. Repeat layers. Dot with butter. Cover and bake at 350 degrees F for 25 minutes or until cranberries are tender. Uncover and sprinkle with granola; return to the oven for 10 minutes.

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Nutrition Facts

367 calories; protein 6.5g; carbohydrates 65.6g; fat 9.4g; cholesterol 5.1mg; sodium 408.6mg. Full Nutrition
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Reviews (62)

Rating: 5 stars
12/20/2007
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. Read More
(94)
Rating: 5 stars
11/20/2007
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! Read More
(46)
Rating: 5 stars
11/14/2006
I've been looking for a Thanksgiving side dish that it is not the usual--this is it! Not only is it delicious, but the potatoes (I sliced them about 1/2" thick) take on a rosy glow from the cranberries. Read More
(39)
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Rating: 5 stars
11/26/2006
Every year I search for a new sweet potato dish, and I never seem to be happy with what I make for Thanksgiving. I think the search has finally ended! This was such a refreshing side dish as everything else I make for a holiday meal is on the heavy side. I forgot to dot the top with butter, but have decided it really doesn't need it, so why add it? It was absolutely delicious as is, I doubled the recipe, but I'm still loving the leftovers! Read More
(21)
Rating: 5 stars
11/28/2009
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! Read More
(9)
Rating: 5 stars
11/25/2007
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! Read More
(9)
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Rating: 5 stars
12/13/2007
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! Read More
(8)
Rating: 5 stars
03/02/2008
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. Read More
(7)
Rating: 5 stars
11/26/2006
everyone loved this, even the kids. the tartness of the cranberries and the sweetness of the potatoes made for a wonderful contrast of flavor.this one goes on my permanant thanksgiving list! Read More
(6)