Description
A festive and easy holiday side dish featuring layered sweet potatoes baked with tart cranberries, warm spices, and a lightly sweet creamy sauce.
Ingredients
- 3 large sweet potatoes, peeled and thinly sliced
- 1 cup fresh or frozen cranberries
- 1 cup heavy cream
- 2 tbsp maple syrup
- 2 tbsp unsalted butter, melted
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp vanilla extract (optional)
- 1/4 cup chopped pecans or walnuts (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Arrange a layer of sweet potato slices in the dish, slightly overlapping.
- Sprinkle a handful of cranberries over the sweet potatoes.
- In a bowl, whisk together the heavy cream, maple syrup, melted butter, cinnamon, nutmeg, salt, pepper, and vanilla if using.
- Pour a portion of the cream mixture over the layered sweet potatoes and cranberries.
- Repeat layering sweet potatoes, cranberries, and cream mixture until all ingredients are used.
- Cover the dish with foil and bake for 35 minutes.
- Remove foil, add nuts if using, and bake for an additional 15–20 minutes or until the top is golden and the sweet potatoes are tender.
- Let rest for 10 minutes before serving.
Notes
- For extra richness, add a sprinkle of Gruyere or Parmesan during the last 15 minutes of baking.
- Substitute coconut cream for a dairy-free version.
- Add orange zest for a brighter, citrusy flavor.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American