A classic autumn side dish with a bright twist, these Maple Cranberry Sweet Potatoes come out caramelized and sweet with lively bursts of tart cranberry. With just a handful of ingredients and simple steps — boil, prepare a maple-cranberry sauce, and finish in the oven — you’ll have a memorable side perfect for holiday meals or any fall gathering.
I love simple roasted sweet potatoes, but sometimes you want something a bit more festive — especially at Thanksgiving. This recipe is exactly that: a family favorite that blends sweet maple syrup, juicy cranberries, and a touch of butter for richness. It was a staple at holiday dinners I attended and quickly became a favorite for its balance of sweet and tart flavors.
Checklist for Maple Cranberry Sweet Potatoes
- Sweet potatoes — about 4 pounds; choose firm, similar-sized tubers for even cooking.
- Sea salt — a pinch to balance sweetness.
- Maple syrup — pure maple syrup gives the best flavor and caramelization.
- Salted butter — to make the cranberry-maple sauce silky.
- Cranberries — fresh or frozen both work; they add tart brightness.
- Large pot — a 6-quart pot is recommended for boiling whole sweet potatoes.
Should I use fresh or frozen cranberries?
Either fresh or frozen cranberries work well. Rinse fresh berries and remove any stems. If using frozen cranberries, there’s no need to thaw them before cooking; add them directly to the simmering maple syrup so they pop and soften as they cook.
Delicious Additions
These sweet potatoes are delicious as-is, but consider these additions to elevate the dish:
- Chopped toasted pecans: for crunch and nutty flavor.
- Crispy bacon: crumbled bacon adds savory saltiness.
- Crumbled goat cheese: for a creamy, tangy contrast.
- A dusting of cinnamon: to warm and deepen the flavor profile.
Make-Ahead and Storage
Yes — this recipe is excellent for make-ahead prep. Store the cooked sweet potatoes and the cranberry-maple sauce separately in airtight containers in the refrigerator. When ready to serve, bring the potatoes to room temperature, assemble, and finish in the oven as directed. Properly stored, the prepared dish will keep for 3–4 days.
Tip
Slice the sweet potatoes evenly so they cook uniformly. The recipe uses 1-inch round slices, but you can also cut them into cubes if you prefer faster boiling and a different presentation.
Serving Suggestions
These maple cranberry sweet potatoes pair beautifully with roasted or smoked meats and simple green sides. They complement turkey or pork and serve well alongside a crisp salad, roasted asparagus, or green beans wrapped in bacon.
Maple Cranberry Sweet Potatoes
Grandpa Dick’s maple cranberry sweet potatoes are a warm, festive side that balances sweet and tart with a hint of cinnamon. This version keeps the flavor simple and approachable while delivering big autumn character.
By: Lee Funke
Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins | Servings: 8
Ingredients
- 4 lbs sweet potatoes, peeled
- 1/2 teaspoon sea salt
- 1 cup pure maple syrup
- 3 tablespoons salted butter
- 1 1/2 cups cranberries, fresh or frozen
Instructions
- Place whole sweet potatoes in a 6-quart pot and cover them with water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain and set aside to cool.
- Meanwhile, heat the maple syrup in a small saucepan over medium-high heat until it begins to boil. Reduce the heat and simmer for 10–15 minutes, until the syrup is reduced by about half and slightly thickened.
- Add the cranberries, butter, and 1/2 teaspoon sea salt to the reduced maple syrup. Stir and cook until the cranberries pop and the sauce is glossy, about 5 minutes. Remove from heat.
- Preheat the oven to 400°F (205°C). Grease a shallow 3-quart baking dish with a little olive oil or butter.
- When the sweet potatoes are cool enough to handle, slice them into 1-inch rounds. Arrange the rounds in a single layer (overlapping is fine) across the bottom of the dish.
- Spoon the cranberry-maple sauce evenly over the sweet potato slices. Bake uncovered for 20 minutes, until the sauce is bubbling and the tops begin to caramelize.
- Serve immediately, optionally garnished with chopped pecans, crumbled goat cheese, or a sprinkle of cinnamon.
Tips & Notes
- Make ahead: Store potatoes and sauce separately in the refrigerator; reassemble and bake before serving.
- Speed option: Slice the sweet potatoes before boiling to reduce cook time. Watch carefully so the slices become fork-tender without falling apart.
Nutrition
Approximate per serving: Calories: 350 kcal; Carbohydrates: 75 g; Protein: 4 g; Fat: 4 g; Fiber: 7 g; Sugar: 34 g.
Nutrition information is automatically calculated and should be used as an approximation.
Photography by: The Wooden Skillet