Ingredients
Here’s what you’ll need to bring this dish to life:
- 3 large sweet potatoes, peeled and cubed
- 1 cup fresh cranberries
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped (optional)
- Salt to taste
If you’re out of fresh cranberries, dried ones can work in a pinch, but be sure to reduce the sugar slightly to account for their sweetness. For a nut-free version, simply omit the pecans.
Instructions
- Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with a bit of butter.
- In a large pot, place the sweet potatoes and cover them with water. Bring to a boil and cook until tender, about 15 minutes.
- Drain the sweet potatoes and return them to the pot. Mash until smooth and add in the melted butter, brown sugar, maple syrup, orange juice, cinnamon, nutmeg, vanilla extract, and salt. Mix until well combined.
- Fold in the fresh cranberries and pecans if using. Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden and the cranberries are bursting.
- Allow to cool for a few minutes before serving, letting the flavors meld together perfectly.
One tip I picked up from my mom: always taste and adjust the seasoning before baking. Sometimes, just a pinch more cinnamon can transform the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International