If you’re in need of another side dish for your menu, these colorful Cranberry Sweet Potatoes would look great on your holiday table—and they taste great, too! They’re sweetened with a little maple syrup and brown sugar, and have a touch of tartness from the fresh cranberries. It’s a great combination of flavors!
You can use canned sweet potatoes, which makes this side really easy and quick. And that’s always nice, especially when you’re preparing a big holiday meal. The great thing about this side dish is that it’s so easy, you don’t have to save it just for a special occasion meal—you can make it and enjoy it all autumn and winter long!
Cranberry Sweet Potatoes
CRANBERRY SWEET POTATOES by NancyC
Makes a 9 x 9″ pan, 6-8 servings
3 (15-ounce) cans sweet potatoes, drained (or substitute 3 pounds sweet potatoes, boiled until tender, peeled, and cut into chunks)
1 1/2 cups fresh cranberries
1/4 cup maple syrup
1/4 cup butter
1/4 cup packed light brown sugar
1/3 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Preheat oven to 350˚F. Lightly grease or spray a 9 x 9″ pan; set aside.
In large bowl, place drained sweet potatoes and fresh cranberries, and toss together; set aside.
In small saucepan over medium heat, add maple syrup, butter, light brown sugar, cinnamon, and ginger. Stir constantly, until all ingredients are blended well and mixture is smooth. Remove from heat and pour over the sweet potatoes and cranberries. Toss so that everything is coated, then transfer all ingredients to the prepared 9 x 9″ pan.
Bake uncovered at 350˚F for 30 minutes. When finished baking, gently toss the sweet potatoes and cranberries again in the butter/syrup/brown sugar mixture in pan.
Serve from the pan or transfer to a serving dish.
Recipe from NancyC | nancy-c.com
It’s always fun trying a new side dish, and if you have any sweet potato lovers in your family, I’m sure they will enjoy this! Do you have a favorite way of making sweet potatoes?