Sweet Potato Cranberry Gratin Recipe – Easy Maple Pecan Holiday Side

If you’ve ever walked into your kitchen when sweet potatoes are roasting, you know exactly what I mean—there’s that waft of caramelized sweetness, just a hint earthy, that wraps around you like your favorite quilt. Add tart cranberries bursting their ruby juices and the buttery scent of toasted pecans, and honestly, you’ll think you’ve stepped into a holiday dream. The first time I made this sweet potato cranberry gratin, I found myself, spoon in hand, standing at the counter and just grinning. It was one of those moments—you pause, take a deep breath, and realize you’ve landed on something special, something that’s going to stick around for years to come.

Growing up, my grandma always made the classic sweet potato casserole for Thanksgiving, you know, with the marshmallows and all. But years ago, after a particularly chilly November, I decided to shake things up. I’d stumbled on a bag of fresh cranberries at the farmer’s market and thought, “Why not?” The combo was so good, my family started requesting it for every gathering. Now, it’s the dish that disappears before the turkey even hits the table. My kids can’t resist snatching crispy bits off the top (and, let’s face it, neither can I). It’s got that pure, nostalgic comfort, but with a little sparkle from the cranberries and the maple pecan crumble that honestly makes people swoon.

This sweet potato cranberry gratin is dangerously easy to throw together (in the name of research, I’ve tested it more times than I care to admit). It’s perfect for potlucks, a sweet treat for your kids, or just a way to brighten up your Pinterest board. Trust me, once you try it, you’re going to want to bookmark this one—it feels like a warm hug for your tastebuds.

Why You’ll Love This Recipe

I’ve spent plenty of hours in my kitchen, tweaking and testing recipes until they’re just right, and let me tell you, this sweet potato cranberry gratin with maple pecan crumble is a keeper. Here’s why you’ll be reaching for this recipe every holiday season—and maybe on some random Tuesdays, too!

• Quick & Easy: Comes together in under an hour (just 15 minutes of hands-on prep!), so you can get back to enjoying your guests or binge-watching holiday movies.
• Simple Ingredients: No wild goose chases at the store. Most of these ingredients are pantry staples or easy to find year-round.
• Perfect for Holidays and Cozy Gatherings: This dish absolutely shines on Thanksgiving, but it’s just as good for Sunday family dinners or festive brunches.
• Crowd-Pleaser: Kids love the sweet potatoes, grown-ups rave about the tart cranberries and buttery pecan topping. It’s a rare side that’s beautiful, delicious, and universally loved.
• Unbelievably Delicious: The layers of creamy sweet potato, pops of cranberry, and the maple pecan crumble are next-level comfort food—seriously, you’ll want seconds.

What sets this recipe apart? I blend the sweet potatoes with just a touch of cream and spices, which makes them silky smooth, and layer in whole cranberries for a bright, tart surprise. The maple pecan crumble on top adds crunch and warmth. It’s not just another sweet potato dish—it’s my best version, born from lots of taste tests and family feedback.

This isn’t just good—it’s the kind of dish you close your eyes for after that first bite. It’s comfort food with a twist, made faster and a bit lighter, but with every bit of the soul-soothing satisfaction. Want to impress your guests without breaking a sweat? Or maybe you just want to turn a midweek dinner into something memorable. This sweet potato cranberry gratin is your ticket.

What Ingredients You Will Need

This sweet potato cranberry gratin uses wholesome, straightforward ingredients to create big flavor and satisfying texture. Most of what you’ll need is probably already in your kitchen, and there’s plenty of room for substitutions if you’re missing something. Here’s the breakdown:

• For the Gratin:
• 3 large sweet potatoes (about 2 lbs/900g), peeled and thinly sliced
• 1 cup (100g) fresh or frozen cranberries (if using frozen, no need to thaw)
• 1/2 cup (120ml) heavy cream (or full-fat coconut milk for dairy-free)
• 2 tablespoons (28g) unsalted butter, melted (use vegan butter if needed)
• 1/3 cup (67g) brown sugar (light or dark—adds depth)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (optional, but it adds warmth)
• Zest of 1 orange (trust me, it brightens everything)
• For the Maple Pecan Crumble:
• 3/4 cup (90g) chopped pecans (toasted for extra crunch)
• 1/2 cup (60g) rolled oats (certified gluten-free if needed)
• 1/4 cup (30g) all-purpose flour (swap for almond flour for gluten-free)
• 1/3 cup (80ml) pure maple syrup (the real stuff—adds caramel notes)
• 2 tablespoons (28g) unsalted butter, melted (or coconut oil)
• Pinch of salt

Ingredient Tips: I always reach for firm, orange-fleshed sweet potatoes—they bake up creamy and sweet. For the cranberries, fresh are best, but frozen will do the trick. I like Bob’s Red Mill oats for their texture, and if you can swing it, use Grade B maple syrup for a deeper flavor. Want to go nut-free? Swap pecans for sunflower seeds or omit entirely. You can use coconut sugar instead of brown sugar for a subtle change, and if you’re dairy-free, coconut milk and vegan butter work just fine.

Substitutions: Almond flour for gluten-free. Coconut oil for a dairy-free crumble. Honey instead of maple syrup (though the flavor will shift a bit). Dried cranberries if fresh aren’t available—just use less sugar since they’re sweeter.

In summer, I’ve subbed in blueberries or blackberries for a fun twist. The ingredients are flexible, so don’t stress if you need to improvise!

Equipment Needed

• 9×13-inch (23x33cm) baking dish (ceramic or glass works best for even heating)
• Sharp chef’s knife (for slicing sweet potatoes thinly—mandoline is even better if you have one)
• Cutting board (wood or plastic, whichever you like)
• Mixing bowls (at least two, medium size)
• Measuring cups and spoons
• Rubber spatula (for scraping every last bit of batter and crumble)
• Aluminum foil (optional, for covering during baking if needed)
• Oven mitts (because nobody likes a burn!)

If you don’t have a mandoline, just go slow with your knife—thin and even slices help everything bake up creamy. I’ve used cheap glass dishes for years, but if you want to splurge, Emile Henry makes a gorgeous ceramic dish that bakes evenly and looks great on the holiday table. For mixing, any old bowl will work. And don’t forget to sharpen your knives regularly! A dull blade is just asking for trouble (learned that one the hard way).

Preparation Method

1. Prep the Sweet Potatoes: Peel and slice 3 large sweet potatoes (about 2 lbs/900g) into 1/8-inch (3mm) rounds. Tip: A mandoline makes quick work of this, but a sharp knife is fine. The slices should be thin and uniform for even cooking.
2. Layer the Gratin: Lightly grease a 9×13-inch (23x33cm) baking dish. Arrange half the sweet potato slices in overlapping rows. Scatter half the cranberries (1/2 cup/50g) over the potatoes. Repeat with the remaining sweet potatoes and cranberries.
3. Mix the Cream Sauce: In a medium bowl, whisk together 1/2 cup (120ml) heavy cream (or coconut milk), 2 tablespoons (28g) melted butter, 1/3 cup (67g) brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, 1/2 teaspoon vanilla, and the zest of 1 orange. Pour this mixture evenly over the sweet potatoes and cranberries.
4. Prepare the Maple Pecan Crumble: In another bowl, mix 3/4 cup (90g) chopped pecans, 1/2 cup (60g) rolled oats, 1/4 cup (30g) flour, 1/3 cup (80ml) maple syrup, 2 tablespoons (28g) melted butter, and a pinch of salt. Stir until everything is coated and clumpy.
5. Top the Gratin: Sprinkle the maple pecan crumble evenly over the sweet potato and cranberry layers. Press gently so it sticks.
6. Bake: Place the dish in a preheated 375°F (190°C) oven. Bake uncovered for 40–45 minutes, or until the sweet potatoes are tender (a fork should glide right through) and the crumble is golden and crisp. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
7. Cool and Serve: Let the gratin rest for 10–15 minutes before serving. This helps the sauce thicken and the flavors meld. The top should be crunchy, and the filling creamy with pockets of tart cranberry.

Notes & Troubleshooting: If your sweet potatoes aren’t soft after 45 minutes, cover with foil and bake an extra 10–15 minutes. Cranberries should be juicy and burst open, but not mushy. For extra crunch, toast the pecans before mixing into the crumble. If you’re short on time, prep the gratin up to a day ahead and bake just before serving.

Personal Tip: I always double the crumble because my family fights over it. And, if your sweet potatoes are extra large, just layer a bit thicker—don’t stress about perfection!

Cooking Tips & Techniques

Here are some tried-and-true tips that have made my sweet potato cranberry gratin a knockout every time. Years of holiday cooking have taught me a thing or two (and yes, I’ve had my share of kitchen disasters, so you don’t have to!).

• Even Slicing: Thin, uniform sweet potato slices cook evenly and create a silky texture. If they’re too thick, the gratin will be chunky and the layers uneven.
• Cranberry Placement: Scatter cranberries evenly so every bite gets a pop of tartness. If they clump together, you’ll end up with some bites too tart and others too sweet.
• Crumbled Topping: Mix the crumble ingredients until just clumpy. Overmixing turns it pasty. I’ve rushed this step before and got a soggy top—don’t do that!
• Baking Time: Check at 40 minutes. If the top’s browning too fast, cover with foil. If the potatoes aren’t tender, give them extra time. Ovens vary, and patience pays off!
• Resting Before Serving: Let the gratin sit 10–15 minutes after baking. It’ll set up, become easier to slice, and the flavors come alive.

Common Mistakes: Using too little cream makes the gratin dry—don’t skimp! Forgetting to salt the layers will make the flavors fall flat. And, using old pecans? They taste bitter. Always taste a pecan before adding!

I’ve learned to prep the crumble ahead so I can toss it on last minute. Multitasking tip: While the gratin bakes, whip up a salad or set the table. Consistency is all about careful layering and not rushing the bake.

This recipe is forgiving, so if you’re distracted by holiday chaos, it’ll still turn out delicious. That’s real kitchen wisdom, learned the hard way!

Variations & Adaptations

This sweet potato cranberry gratin is a chameleon—easy to adapt for special diets, seasonal tweaks, and personal tastes. Here are some of my favorite variations (and a few I’ve tried myself):

• Gluten-Free: Swap the flour in the crumble for almond flour or oat flour. Make sure your oats are certified gluten-free.
• Dairy-Free: Use full-fat coconut milk instead of cream and vegan butter or coconut oil in both the filling and crumble.
• Nut-Free: Replace pecans with pumpkin seeds or sunflower seeds for crunch, or leave out entirely and double the oats.
• Seasonal Fruit: In summer, swap cranberries for blueberries or blackberries. In spring, try sliced apples or pears for a mild sweetness.
• Flavor Boost: Add a sprinkle of ginger or cardamom for warmth, or a splash of bourbon to the cream for a grown-up twist (I tried this once—wow!).
• Individual Servings: Bake in ramekins for personal gratins—great for dinner parties or picky eaters.

Personal favorite? I sometimes add chopped dried apricots to the crumble for extra chew and sweetness. You can easily adjust sugar levels for a more tart or sweeter gratin. There’s lots of room for creativity, so have fun with it!

Serving & Storage Suggestions

This sweet potato cranberry gratin is best served warm, straight from the oven. The top is crunchy, the filling creamy, and every bite is packed with flavor. Here’s how I like to serve and store it:

• Serving Temperature: Warm is ideal, but it’s surprisingly tasty at room temp, too.
• Presentation: Serve in the baking dish for a rustic look or transfer to a fancy platter. Sprinkle with extra orange zest or fresh herbs for color.
• Pairings: Goes perfectly with roast turkey, glazed ham, or a hearty lentil loaf. Try with a crisp green salad and a simple vinaigrette.
• Storage: Cover leftovers tightly and refrigerate for up to 4 days. The flavors deepen as it sits!
• Freezing: You can freeze the baked gratin (cool completely first) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F (175°C) oven, covered with foil, for 15–20 minutes. For best texture, don’t microwave—unless you’re really hungry. The crumble will soften, but that’s just an excuse to sprinkle on more pecans!

Honestly, this dish ages well—the cranberries mellow and the sweet potatoes get even creamier. Make it ahead for stress-free holidays!

Nutritional Information & Benefits

Here’s the lowdown on what you’re eating:

• Estimated Nutrition (per serving, based on 8 servings): Calories: 280, Fat: 12g, Carbs: 42g, Fiber: 5g, Protein: 4g

Health Benefits: Sweet potatoes pack vitamins A and C, fiber, and potassium. Cranberries are loaded with antioxidants and vitamin C. Pecans bring heart-healthy fats and a little protein. Using real maple syrup keeps things natural and unrefined.

This dish can be gluten-free and easily dairy-free. Allergens: pecans (tree nuts), dairy (if you use cream/butter), and gluten (in the crumble flour). Always check your ingredient labels!

My personal take? I love that this gratin is filling but not heavy, and it sneaks in veggies and fruit in a way even picky eaters will enjoy.

Conclusion

If you’re searching for a holiday side that’s comforting, a little bit special, and easy enough for a busy weeknight, this sweet potato cranberry gratin with maple pecan crumble is your answer. It’s become a staple in my family for good reason—the flavor, the texture, the way it brings people together around the table.

Feel free to tweak and make it your own. Swap the nuts, change the fruit, or play with spices. Cooking should be fun, and recipes are just a starting point. I love this recipe because it feels like home—warm, welcoming, and always satisfying.

Let me know if you try it! Drop a comment below or share your version on Pinterest. I’d love to hear your twists, your success stories, and your new family traditions. Happy baking—and may your kitchen always smell this good!

FAQs

Can I make this sweet potato cranberry gratin ahead of time?

Absolutely! Assemble the gratin, cover, and refrigerate overnight. Bake just before serving for best results. The flavors deepen, and it’s even tastier the next day.

Can I use canned sweet potatoes or yams?

You can, but fresh sweet potatoes give a better texture and flavor. If you use canned, drain and slice them gently since they’re softer.

What if I can’t find fresh cranberries?

Frozen cranberries work perfectly! No need to thaw—just use them straight from the freezer. Dried cranberries are an option, but reduce the sugar since they’re sweeter.

How do I make this gluten-free?

Swap the all-purpose flour for almond flour or oat flour, and use certified gluten-free oats. The rest of the ingredients are naturally gluten-free.

Can I double the recipe for a big crowd?

You bet! Use two baking dishes or a larger roasting pan. Keep an eye on the baking time—it might take a bit longer, but the results are just as delicious.

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