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Sweet Potato Cranberry Gratin with Maple Pecan Crumble

sweet potato cranberry gratin - featured image
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A festive holiday side dish featuring creamy sweet potatoes, tart cranberries, and a crunchy maple pecan crumble. Easy to prepare and perfect for gatherings, this gratin is comforting, crowd-pleasing, and adaptable for special diets.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 lbs), peeled and thinly sliced
  • 1 cup fresh or frozen cranberries
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons unsalted butter, melted (or vegan butter)
  • 1/3 cup brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)
  • Zest of 1 orange
  • 3/4 cup chopped pecans (toasted for extra crunch)
  • 1/2 cup rolled oats (certified gluten-free if needed)
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup pure maple syrup
  • 2 tablespoons unsalted butter, melted (or coconut oil)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel and slice sweet potatoes into 1/8-inch rounds. Use a mandoline or sharp knife for uniform slices.
  3. Lightly grease a 9×13-inch baking dish. Arrange half the sweet potato slices in overlapping rows. Scatter half the cranberries over the potatoes. Repeat with remaining sweet potatoes and cranberries.
  4. In a medium bowl, whisk together heavy cream (or coconut milk), melted butter, brown sugar, cinnamon, nutmeg, salt, vanilla extract, and orange zest. Pour evenly over the sweet potatoes and cranberries.
  5. In another bowl, mix chopped pecans, rolled oats, flour, maple syrup, melted butter (or coconut oil), and a pinch of salt until clumpy.
  6. Sprinkle the maple pecan crumble evenly over the sweet potato and cranberry layers. Press gently so it sticks.
  7. Bake uncovered for 40–45 minutes, or until sweet potatoes are tender and the crumble is golden and crisp. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
  8. Let the gratin rest for 10–15 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

For extra crunch, toast pecans before adding to the crumble. You can prep the gratin a day ahead and bake before serving. Swap flour for almond or oat flour for gluten-free, and use coconut milk and vegan butter for dairy-free. Double the crumble for more topping. Let gratin rest before serving for best texture.

Nutrition

Keywords: sweet potato gratin, cranberry, maple pecan, holiday side, Thanksgiving, Christmas, gluten-free option, dairy-free option, vegetarian, easy, comfort food

Find it online: https://tomyumy.com/sweet-potato-cranberry-gratin-recipe-easy-maple-pecan-holiday-side/