Cranberry Sweet Potatoes

This post was written in partnership with Ocean Spray®

Give your sweet potatoes a new spin this holiday a triple cranberry infusion!

Just a touch of brown sugar and dried cranberries for garnish and you’re on your way to a holiday dinner to remember.

Video: How to Make Cranberry Glazed Sweet Potatoes

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Sweet potatoes glazed with cranberries

How do I prepare the sweet potatoes?

Do you love peeling potatoes? We didn’t think so.

These potatoes are boiled in their jackets, and the skin practically falls off with just a little coaxing.

Can I make cranberry sweet potatoes ahead of time?

The benefit of cooking the potatoes is that you can put everything together up to a day or two in advance.

Boil, peel and slice the potatoes, top with the glaze and place in a pretty casserole dish. As dinner approaches, they can be pulled out of the fridge and popped straight into the oven.

Reduce the dishes this year!

Preparing a large meal can be stressful. There is timing to consider and of course you want to serve everything warm (oh the struggle!)

And that’s one of the reasons we love this recipe: you make it right in the dish you’re going to bake and serve it in.

So go ahead and change it up this year with a seriously tasty and low-maintenance side dish!

preparation time
15 minutes

cooking time
60 minutes

total time
75 minutes

portions
8 servings

For the potatoes:

5 big sweet potatoes (about 3 pounds), unpeeled and halved crosswise
2 1/8 teaspoon kosher saltdivided
3/4 Cup Ocean Spray Cranberry Juice Cocktail
1 Cup Ocean Spray Jellied Cranberry Sauce
3 tablespoon unsalted butter
1 tablespoon Brown sugar
citrus peel from 1 orangeFinely grated
1/2 teaspoon Cinammon
1/8 teaspoon Ground carnations

For the cranberry topping:

1/3 Cup Ocean Spray Craisins Dried Cranberries
1/4 Cup cranberry juice

Cook sweet potatoes:

: In a large saucepan, cover the unpeeled sweet potatoes with cold water. Add the 2 teaspoons of salt and bring to a boil. Reduce heat to a low simmer and cook for 20 to 25 minutes, or until tender but still firm when pierced with the point of a knife (exact time will depend on the size of your potatoes).

Drain the potatoes and place on a cutting board to cool. Once cool enough to touch, peel the skins and slice the potatoes into 3/4-inch-thick rings.
Preheat oven to 425oF. Generously butter a 9 x 13 inch baking dish or equivalent.
Make the cranberry syrup/frosting:

: In a small saucepan over medium-high heat, whisk together the cranberry juice cocktail, jellied cranberry sauce, butter, brown sugar, orange zest, cinnamon, cloves, and the remaining 1/8 teaspoon salt until the syrup boils and the mixture is smooth . about 2-3 minutes.
Assemble and bake potatoes:

: Layer the potato slices in the prepared casserole dish and pour the cranberry syrup over them.

Bake for 30 to 40 minutes or until the syrup is bubbling and the potatoes are browning around the edges.
Soak Cranberries:

While the potatoes are baking, in a microwave-safe bowl or measuring cup, heat the Craisins® Cocktail of Dried Cranberries and Cranberry Juice for 30-45 seconds or until warm. Let them soak for 20 minutes so they become soft and plump. drain.
Serve Potatoes:

Scatter the soaked cranberries over and around the potatoes and serve.