Irresistible Sweet Potato Cranberry Bake Perfect for Holidays

The smell of roasted sweet potatoes and bubbling cranberries, all topped with a luscious orange glaze, is enough to make anyone’s mouth water. I first made this Sweet Potato Cranberry Bake during a chilly holiday season, and let me tell you, it instantly became a family favorite. It’s the perfect balance of sweet, tangy, and comforting, with just the right touch of elegance for your holiday table. Whether you’re hosting a big family dinner or looking for that one dish to impress your guests, this recipe has got you covered!

What makes this dish so special is its versatility. Sweet potatoes bring that creamy richness, cranberries add bursts of tartness, and the orange glaze ties everything together with a citrusy sweetness that feels oh-so-refreshing. Plus, it’s a breeze to make—no complicated techniques, just simple ingredients and straightforward steps. Trust me, once you try it, you’ll wonder how your holiday lineup ever survived without it.

Why You’ll Love This Recipe

• Perfect for the Holidays: This Sweet Potato Cranberry Bake is a festive showstopper that adds color and flavor to any holiday spread.
• Easy to Make: Despite its gourmet flair, this recipe requires minimal effort and uses simple, wholesome ingredients.
• Flavorful and Balanced: The combination of creamy sweet potatoes, tart cranberries, and bright orange glaze is a match made in heaven.
• Crowd-Pleaser: Whether you’re serving kids or adults, this dish gets rave reviews every single time.
• Healthier Comfort Food: Sweet potatoes are packed with nutrients, and cranberries provide antioxidants—making this dish as nourishing as it is delicious.

What really sets this recipe apart is the orange glaze. Instead of the usual marshmallow toppings or overly sweet sauces, the glaze brings a fresh, citrusy note that feels surprisingly light and refreshing. It’s hearty enough to stand on its own as a side dish but pairs beautifully with roasted turkey, ham, or even a vegetarian main course.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Sweet Potatoes: Peeled and sliced into thick rounds (choose medium-sized potatoes for even cooking).
• Cranberries: Fresh or frozen—both work beautifully, but fresh cranberries add a bit more texture.
• Orange Juice: Freshly squeezed for the brightest flavor (bottled works in a pinch).
• Orange Zest: Adds an extra punch of citrusy aroma.
• Brown Sugar: Helps caramelize the glaze and balance the tartness of the cranberries.
• Butter: Unsalted, melted for the glaze (use plant-based butter for a dairy-free option).
• Cinnamon: Adds warmth and depth to the dish.
• Nutmeg: A pinch enhances the holiday vibes—trust me, it’s worth it.
• Salt: Just a bit to bring out all the flavors.

If you’re looking to adapt this recipe, you can swap the cranberries for dried cherries or even raisins. For a lower-sugar option, reduce the amount of brown sugar and let the natural sweetness of the sweet potatoes shine.

Equipment Needed

• Baking Dish: A 9×13-inch dish works well, but any oven-safe dish of similar size will do.
• Knife: A sharp chef’s knife for slicing sweet potatoes evenly.
• Zester: For grating fresh orange zest (a microplane is ideal).
• Mixing Bowls: You’ll need one for the glaze and one for tossing the cranberries.
• Whisk: To blend the glaze ingredients smoothly.

If you don’t have a zester, the fine side of a box grater works in a pinch. And for mixing, any large bowl will do—no need for fancy equipment!

Preparation Method

1. Preheat the Oven: Set your oven to 375°F (190°C) and grease your baking dish lightly with butter or cooking spray.
2. Prepare the Sweet Potatoes: Peel and slice the sweet potatoes into thick rounds, about 1/4-inch thick. Arrange them in a single layer in the baking dish.
3. Prepare the Cranberries: If using fresh cranberries, rinse and pat them dry. Toss the cranberries in a bowl with 1 tablespoon of brown sugar to coat them lightly and set aside.
4. Make the Orange Glaze: In a mixing bowl, whisk together the orange juice, orange zest, melted butter, remaining brown sugar, cinnamon, nutmeg, and a pinch of salt. The glaze should be smooth and aromatic.
5. Assemble the Dish: Scatter the cranberries evenly over the sweet potato slices. Pour the orange glaze over the top, making sure everything is evenly coated.
6. Bake: Cover the baking dish with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 15 minutes to allow the glaze to caramelize and the cranberries to burst.
7. Serve: Let the dish cool for 5 minutes before serving warm. The glaze will thicken slightly as it cools.

If your glaze seems too thin, you can simmer it on the stovetop for a few minutes to thicken before pouring over the dish. And don’t worry if the cranberries burst—they’re supposed to!

Cooking Tips & Techniques

• Choose Uniformly Sized Sweet Potatoes: This ensures even cooking and prevents some slices from being overdone while others are underdone.
• Don’t Skip the Zest: The orange zest adds a depth of flavor that really elevates the dish—don’t skimp on it!
• Cover the Dish Initially: Covering the dish with foil during the first bake helps the sweet potatoes cook through without drying out.
• Caramelization is Key: Removing the foil for the last 15 minutes allows the glaze to thicken and caramelize for a glossy, irresistible finish.
• Make Ahead: You can prepare the dish up to the point of baking and refrigerate it overnight. Just add a few extra minutes to the baking time if it’s cold.

Variations & Adaptations

• Dietary Adaptations: Use plant-based butter for a dairy-free option or coconut sugar for a refined-sugar-free version.
• Seasonal Additions: Swap cranberries for fresh pomegranate seeds in winter or dried apricots for a fall twist.
• Spice It Up: Add a pinch of ginger or cloves for extra holiday flavor.
• Different Cooking Methods: You can layer this dish in a slow cooker for a hands-off approach—just cook on low for 4 hours.

Personally, I’ve tried adding a handful of chopped pecans on top before baking, and the nutty crunch was a delightful addition!

Serving & Storage Suggestions

This dish is best served warm, fresh out of the oven. Place it at the center of your holiday table as a vibrant side dish, or pair it with roasted turkey or ham for a complete meal. A glass of sparkling cider or white wine complements the flavors perfectly.

To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes. The glaze will thicken and deepen in flavor as it sits, making it just as delicious the next day.

Nutritional Information & Benefits

Sweet potatoes are loaded with vitamin A, fiber, and potassium, making them a nutrient-dense choice for your holiday meal. Cranberries are rich in antioxidants and bring a tart punch that’s great for digestion. This dish is naturally gluten-free, and with a few simple swaps, it can easily be made dairy-free or refined-sugar-free.

Keep in mind that the butter and brown sugar contribute to the glaze’s decadence, but you can adjust these to suit your dietary preferences.

Conclusion

This Irresistible Sweet Potato Cranberry Bake with Orange Glaze is the kind of recipe that brings people together. It’s warm, comforting, and bursting with holiday vibes. Whether you’re trying it for the first time or adding it to your yearly tradition, it’s sure to become a family favorite. Don’t be afraid to tweak the ingredients to make it your own—after all, the best recipes are the ones that evolve with you.

If you try this recipe, I’d love to hear your thoughts! Leave a comment below, share it with your friends, or tag me on social media with your creations. Happy cooking, and here’s to a delicious holiday season!

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, but fresh sweet potatoes provide better texture and flavor. If using canned, make sure they are unsweetened and drain them thoroughly.

What’s the best substitute for cranberries?

You can use dried cherries, raisins, or even pomegranate seeds, depending on your preference.

Can I make this recipe ahead of time?

Absolutely! Prepare the dish up to the baking step and refrigerate overnight. Bake it fresh on the day of serving for the best results.

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free as written.

Can I freeze leftovers?

You can freeze the baked dish for up to 2 months. Thaw it overnight in the fridge and reheat in the oven before serving.

Print