Sweet Potato, Cranberry Bake
A warm and comforting sweet potato bake with cranberries and a cinnamon-spiced crumb topping, perfect for holiday gatherings or cozy family dinners.
Ingredients
Instructions
- Mix the flour, brown sugar, oatmeal, and cinnamon in a bowl.
- Cut in the margarine into the mixture until it resembles pie crust crumbs.
- Combine 1 cup of the crumb mixture with the drained yams and cranberries; mix well.
- Spread the yam and cranberry mixture in a baking dish.
- Sprinkle the remaining crumb mixture evenly over the top.
- Bake uncovered at 350°F for 35 minutes or until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a handful of chopped nuts to the crumb mixture. If you prefer a healthier twist, substitute coconut oil for margarine and use whole wheat flour instead of all-purpose flour. Fresh cranberries can be used if you have them on hand, but make sure to adjust the sugar if they’re particularly tart.
Serving Suggestions
Serve warm as a delightful side dish or a sweet dessert. It pairs beautifully with Miss Connie's Potato Salad for a balanced meal or can be enjoyed alongside roasted meats. A dollop of whipped cream or a scoop of vanilla ice cream on top makes for a lovely finishing touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bake in a preheated oven at 350°F for about 15-20 minutes until warmed through. This dish can also be enjoyed cold as a unique addition to your next brunch.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato, Cranberry Bake contains roughly 681 calories, with 15g protein, 119g carbohydrates, and 21g fat. It is an excellent source of iron (168% of the Daily Value), vitamin A (103% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned yams?
Yes, you can use fresh sweet potatoes! Simply peel, cube, and boil them until tender, then mash or blend before mixing with cranberries. This will provide a fresher taste and texture to the dish.
How can I make this recipe gluten-free?
To make this Sweet Potato, Cranberry Bake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are certified gluten-free, especially the oats, as they can sometimes contain gluten.
What can I do if I can't find whole cranberries?
If whole cranberries are unavailable, you can use dried cranberries for sweetness. However, reduce the amount of brown sugar slightly to balance the sweetness, or opt for frozen cranberries, which can be used directly without thawing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).