Sweet Potatoes With Cranberries
A warm, comforting sweet potato casserole with tart cranberries and a crunchy oat topping, perfect for holiday gatherings and family dinners with rich, sweet flavors.
Ingredients
Instructions
- Combine flour, brown sugar, oats, and cinnamon in a bowl.
- Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Toss 1 cup of crumb mixture with drained sweet potatoes and cranberries.
- Transfer the mixture to a 1 1/2-quart casserole dish.
- Sprinkle remaining crumb mixture evenly over the top.
- Bake at 350°F (175°C) for 35 minutes.
- Remove from oven, top with marshmallows, and broil until marshmallows are golden brown.
Tips & Substitutions
For a twist, consider adding chopped pecans or walnuts to the crumb mixture for extra crunch. If fresh cranberries are unavailable, you can substitute them with dried cranberries, adjusting the sugar slightly since dried versions are sweeter. Make sure to drain the sweet potatoes thoroughly to avoid excess moisture, which can make the dish soggy. This recipe can also be adapted for a gluten-free version using almond flour.
Serving Suggestions
Serve Sweet Potatoes with Cranberries warm, as a delightful side dish during holiday meals. It pairs beautifully with roasted turkey or ham, and a fresh green salad complements it well. Consider offering a scoop of vanilla ice cream on the side for a sweet ending, or enjoy it as a unique dessert on its own. For more great side ideas, browse more American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to retain moisture. Warm in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. Avoid microwaving, as it may make the texture less appealing.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potatoes With Cranberries contains roughly 1753 calories, with 26g protein, 239g carbohydrates, and 78g fat. It is an excellent source of iron (158% of the Daily Value), vitamin A (89% of the Daily Value), and dietary fiber (61% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 954mg per serving (41% of the Daily Value).
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?
Yes, you can use fresh sweet potatoes! Just peel, cube, and boil them until tender, then mash before combining with cranberries. You can also roast them for enhanced flavor. Use about 4 cups of cooked sweet potatoes to replace the canned version.
How can I make this dish vegan?
To make this dish vegan, substitute the butter with a plant-based margarine or coconut oil. Use vegan marshmallows or omit them entirely for a healthier version. The rest of the ingredients should already be suitable, making this a versatile vegetarian recipe.
What can I do if I don't have cranberries?
If you don't have cranberries, you can substitute them with chopped apples or pears for a similar tartness. Dried fruits like raisins or currants can also work, but consider reducing the sugar in the recipe, as they are sweeter.
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).