Maple Cranberry Sweet Potatoes Recipe
Grandpa Dick's maple cranberry sweet potatoes are the perfect side dish for any autumn meal. The combination of sweet and tart flavors, along with a sprinkle of cinnamon, will add warmth and depth to your plate.
Servings: 8
Ingredients
- 4 lbs. sweet potatoes peeled
- ½ teaspoon sea salt
- 1 cup maple syrup
- 3 tablespoons salted butter
- 1.5 cups cranberries frozen or fresh
Instructions
- Place whole sweet potatoes in a 6 qt. pot and cover the sweet potatoes with water. Bring to a boil over medium/high heat.
- Once boiling, turn the heat to low and cover. Simmer for 30 minutes. Drain and set aside to cool.
- 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.
- 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.
- Preheat the oven to 400ºF and grease a shallow 3 qt. with olive oil.
- 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.
- Spoon the cranberry maple sauce over the top of the sweet potatoes. Bake uncovered for 20 minutes.
- Serve immediately.
Video
Notes
- 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.
Nutrition
Calories: 350kcal | Carbohydrates: 75g | Protein: 4g | Fat: 4g | Fiber: 7g | Sugar: 34g