It doesn’t get much more fall than a good ‘ole sweet potato. If you really want a taste of the season, though, Sweet Potato Cranberry Bake is the way to go! You get a couple layers of nice, tender sweet potatoes, some tart, maroon cranberries, and a brown sugary walnut topping, browned to perfection. You’ll be dreaming of this dish all year! So take advantage of the cold weather season and dig into some Sweet Potato Cranberry Bake!
Ingredients
For the bake:
- 4 large sweet potatoes
- 2 cups cranberries, fresh or frozen
- 1/2 cup brown sugar, packed
- 2 tablespoons butter, melted
- 1/3 cup orange juice
For the topping:
- 1/2 cup walnuts, chopped
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter
Directions
Step 1 –Grease a 2 1/2-quart baking dish.
Step 2 –In a Dutch oven, place the potatoes and cover with water.
Step 3 –Bring the sweet potatoes to a boil, then reduce the heat, and simmer until tender, about 20-30 minutes.
Step 4 –Preheat the oven to 350 degrees F.
Step 5 –Drain the water from the sweet potatoes and let cool until cool enough to handle.
Step 6 –Peel the cooled potatoes and cut them into 1/4-inch slices, then place them on the prepared baking dish.
Step 7 –Top the sweet potatoes with 1/2 of the cranberries, 1/4 cup of the brown sugar, and 1 tablespoon of the butter. Repeat the layers once.
Step 8 –Pour the orange juice over the bake.
Step 9 –Cover and bake for 30 minutes.
Step 10 –In a small bowl, combine the walnuts, the remaining brown sugar, and the cinnamon.
Step 11 –Cut the remaining cold butter into the walnut mixture.
Step 12 –Sprinkle the walnut mixture over the sweet potato bake.
Step 13 –Bake, uncovered, until the topping is golden brown, about 10 minutes.
Step 14 –Serve.
