Sweet Potato Cranberry Bake


For the bake:

  • 4 large sweet potatoes
  • 2 cups cranberries, fresh or frozen
  • 1/2 cup brown sugar, packed
  • 2 tablespoons butter, melted
  • 1/3 cup orange juice

For the topping:

  • 1/2 cup walnuts, chopped
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter


  1. Grease a 2 1/2-quart baking dish.
  2. In a Dutch oven, place the potatoes and cover with water.
  3. Bring the sweet potatoes to a boil, then reduce the heat, and simmer until tender, about 20-30 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Drain the water from the sweet potatoes and let cool until cool enough to handle.
  6. Peel the cooled potatoes and cut them into 1/4-inch slices, then place them on the prepared baking dish.
  7. Top the sweet potatoes with 1/2 of the cranberries, 1/4 cup of the brown sugar, and 1 tablespoon of the butter. Repeat the layers once.
  8. Pour the orange juice over the bake.
  9. Cover and bake for 30 minutes.
  10. In a small bowl, combine the walnuts, the remaining brown sugar, and the cinnamon.
  11. Cut the remaining cold butter into the walnut mixture.
  12. Sprinkle the walnut mixture over the sweet potato bake.
  13. Bake, uncovered, until the topping is golden brown, about 10 minutes.
  14. Serve.

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