Walnut Sweet Potatoes with Cranberries

Walnut Sweet Potatoes with Cranberries

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  • Prep Time


  • Total Time


  • Servings



  • 3

    medium to large sweet potatoes, 2½ to 3 lb.

  • ½

    c. brown sugar (packed)

  • 4

    Tbsp. butter, melted

  • 1 to 2

    c. fresh or frozen cranberries

  • ½

    c. fresh-squeezed orange juice

  • For topping, combine:

  • ½

    c. chopped walnuts

  • 2

    Tbsp. melted butter

  • 1

    Tbsp. brown sugar

  • 1

    tsp. cinnamon


Heat oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick spray. Cook sweet potatoes in microwave until tender. Cool slightly, then peel and cut potatoes into 1/4 inch slices. Arrange half of potatoes in prepared dish; sprinkle 1/4 cup brown sugar over top. Drizzle with 2 tablespoons butter and top with half of cranberries. Layer remaining sweet potatoes, brown sugar, butter and cranberries over top. Pour orange juice evenly over casserole. Cover dish with foil. Bake 40 minutes; remove from oven and sprinkle walnut mixture over top. Return to oven and bake 5 or 10 minutes longer or until top is brown and bubbly.


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