A total autumn dream side dish, these Maple Cranberry Sweet Potatoes come out deliciously sweet and caramelized with pops of tartness from the cranberries. All you need is a handful of ingredients and some simple prep to create this fun, elevated twist on traditional sweet potatoes to serve over the holidays!
Don’t get me wrong, I love yummy Roasted Sweet Potatoes, but sometimes you just want something more vibrant and exciting — especially to serve at Thanksgiving 😃 That’s exactly why I fell in love with this sweet tater dish the first time I celebrated Thanksgiving with Marky’s family. His Grandpa Dick would ALWAYS make these delicious taters (and you know how I feel about taters).
These maple cranberry sweet potatoes are perfect if you’re craving something more creative but still want that classic autumn flavor. They’re also so easy to make! Just boil your sweet potatoes, create a delicious maple cranberry sauce, bring it all together in the oven, and get ready for some serious fall flavors!
- Sweet potatoes: You’ll need about 4 pounds of sweet potatoes for this recipe. Make sure to choose firm, unblemished ones that are similar in size so they cook evenly.
- Sea salt: A pinch of sea salt adds flavor and helps to balance out the sweetness of the potatoes.
- Maple syrup: The ultimate fall sweetener, maple syrup adds a rich and delicious flavor to the sweet potatoes. Use pure maple syrup for the best flavor.
- Salted butter: The butter makes the cranberry maple sauce rich and velvety.
- Cranberries: Tart and tangy cranberries add a pop of flavor to the dish. We LOVE the contrast of flavors between the sweet potatoes and cranberries.
- 6-quart pot: You’ll need a large pot to boil the sweet potatoes in.
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Family Recipe Series
All of the recipes in this series are inspired by someone special in each of our families. These are the recipes we grew up enjoying during the holidays. From our hearts to yours ❤️
Either works fine! If using fresh cranberries, make sure to rinse them and remove any stems. You don’t need to thaw frozen cranberries before using them in this recipe.
Delicious Additions to These Maple Cranberry Sweet Potatoes
You know I can’t resist going all out on the toppings, so here are some ideas to take these sweet potatoes to the next level:
- Chopped pecans: Toasted pecans add a nice crunch and nutty flavor to the dish.
- Crispy bacon: Crispy, crumbled bacon adds a salty and savory element to the dish.
- Goat cheese: Crumbled goat cheese would add a creamy contrast that would be absolutely delicious.
- Cinnamon: A sprinkle of cinnamon adds warmth and depth to the flavors.
Yup! These potatoes make for a great make-ahead recipe. We suggest storing the sweet potatoes and cranberry maple sauce separately in the refrigerator. Allow the potatoes to come to room temperature and then continue on to step 7.
here’s a tip!
Make sure to slice the sweet potatoes into even pieces so they cook evenly. We cut ours in circular shapes, but you could also chop them into cubes if you prefer.
These sweet potatoes will keep refrigerated for 3-4 days. Store them in an airtight container and reheat in the microwave or oven before serving.
Create the Ultimate Autumn Meal
These maple cranberry sweet potatoes pair perfectly with other seasonal dishes. We love them with our Oven Roasted Turkey Tenderloin, Juicy Smoked Ham, or Caprese Stuffed Chicken Breast.
To add some greens to your meal, try our Grilled Caesar Salad with Grilled Croutons, Bacon Wrapped Green Beans, or Oven Roasted Asparagus on the side.
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Place whole sweet potatoes in a 6 qt. pot and cover the sweet potatoes with water. Bring to a boil over medium/high heat.
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Once boiling, turn the heat to low and cover. Simmer for 30 minutes. Drain and set aside to cool.
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Meanwhile, heat the maple syrup in a small saucepan over medium/high heat until it boils. Reduce to medium heat and allow the maple syrup to simmer for 10-15 minutes or until reduced by half.
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Add the cranberries, butter, and ½ teaspoon of salt to the maple syrup. Stir to combine and cook until cranberries pop, about 5 minutes. Remove from heat.
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Preheat the oven to 400ºF and grease a shallow 3 qt. with olive oil.
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Cut the cold sweet potatoes into 1-inch thick slices. Line the bottom of the dish with the sweet potato rounds. It’s ok if they overlap.
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Spoon the cranberry maple sauce over the top of the sweet potatoes. Bake uncovered for 20 minutes.
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Serve immediately.
- Make this ahead of time: We suggest storing the sweet potatoes and cranberry maple sauce separately in the refrigerator. Allow the potatoes to come to room temperature and then continue on to step 7.
- Speed up the cooking time of the sweet potatoes: We also tested this recipe by slicing the sweet potatoes BEFORE boiling and it definitely sped things up a bit. Make sure to use a super sharp knife and then watch your sweet potatoes until they become fork tender.
Calories: 350 kcal, Carbohydrates: 75 g, Protein: 4 g, Fat: 4 g, Fiber: 7 g, Sugar: 34 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
