This post is written in partnership with Ocean Spray®
Give your sweet potatoes a new spin this holiday with a triple infusion of cranberries!
While sweet potatoes are a classic for many families, this is a great year to mix things up. Since they’re naturally sweet, these root veggies don’t need much in the sugar department. Instead, the crisp taste of cranberry juice and cranberry sauce join forces to make a glaze with cinnamon, cloves, and the fresh zing of orange rind.
Just a hint of brown sugar and plumped dried cranberries for garnish and you’re well on your way to a memorable holiday meal.
VIDEO! How to Make Cranberry Sweet Potatoes
How Do I Prepare the Sweet Potatoes?
Do you love to peel potatoes? We didn’t think so.
These spuds are boiled in their jackets, and the skin practically falls off with just a little coaxing.
To cut down on cooking time, cut them in half, and they should be done after about twenty minutes, depending on their size. They should be just tender but still a little firm, since they’ll go back into the oven with the glaze.
Can I Make Cranberry Sweet Potatoes in Advance?
The benefit of boiling the potatoes is that you can assemble everything up to one or two days ahead of time.
Cook, peel, and slice the potatoes, spoon on the glaze, and put them in a pretty baking dish. When dinnertime nears, they’ll be ready to pull out of the fridge and pop right into the oven.
Cut Down on Dishes This Year!
Making a big meal can be stressful. There’s timing to consider and, of course, you want to serve everything warm (oh the struggle!)
And this is one of the reasons we love this recipe: you make it directly in the dish you’ll bake and serve it in.
So go ahead and change it up with a truly scrumptious and low-maintenance side dish this year!
Cranberry Sweet Potatoes Recipe
For the potatoes
- 5 large sweet potatoes (about 3 pounds), unpeeled and halved crosswise
- 2 1/8 teaspoons kosher salt, divided
- 3/4 cup Ocean Spray® Cranberry Juice Cocktail
- 1/2 cup Ocean Spray® Jellied Cranberry Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon brown sugar
- Finely grated zest of 1 orange
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
For the cranberry topping
- 1/3 cup Ocean Spray® Craisins® Dried Cranberries
- 1/4 cup cranberry juice
1 Boil the sweet potatoes: In a large pot, cover the unpeeled sweet potatoes with cold water. Add the 2 teaspoons of salt and bring to a boil. Reduce the heat to a low simmer and cook for 20 to 25 minutes, or until tender but still firm when pierced with the tip of a knife (Exact time depends on the size of your potatoes.)
Drain potatoes and transfer to a cutting board to cool. Once cool enough to handle, pull off the skins and cut potatoes into 3/4-inch-thick rounds.
2 Preheat the oven to 425ºF. Generously butter a 9 X 13-inch baking dish or equivalent.
3 Make the cranberry syrup/glaze: In a small pot over medium-high heat, whisk the cranberry juice cocktail, jellied cranberry sauce, butter, brown sugar, orange zest, cinnamon, cloves, and remaining 1/8 teaspoon salt until the syrup boils and the mixture is smooth, about 2-3 minutes.
4 Assemble and bake the potatoes: Layer the potato slices in the prepared baking dish and pour the cranberry syrup over them.
Bake for 30 to 40 minutes, or until the syrup bubbles and the potatoes brown at the edges.
5 Soften the cranberries: While the potatoes are baking, in a microwave-safe bowl or measuring cup, heat the Craisins® Dried Cranberries and cranberry juice cocktail for 30 to 45 seconds, or until warm. Let them soak for 20 minutes to soften and plump. Drain.
6 Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve.
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