Sweet Potatoes with Walnuts and Cranberries

Beverley Williams


This is a tasty Fall dish at Thanksgiving of any time.

★★★★★ 1 vote
8 to 10
25 Min
40 Min


3 lb
sweet potatoes (3 large)
1/2 c
brown sugar, firmly packed
4 Tbsp
butter, melted
2 c
cranberries, fresh or frozrn
1/2 c
orange juice
1/2 c
chopped walnuts
2 Tbsp
butter, melted
1 Tbsp
brown sugar
1 tsp


1Preheat oven to 350 degrees.
2Coat a 9 x 13 inch baking dish with cooking spray.
3Cook sweet potatoes in microwave until tender. (12 to 15 minutes) Be sure to pierce several times with a fork.
4Cool slightly then peel and slice potatoes into 1/4 inch thick slices.
5Arrange half of the potato slices in the prepared dish.
6Sprinkle with 1/4 cup brown sugar. Drizzle with 2 Tbsp. melted butter and top with half of the cranberries.
7Repeat layers. Pour orange juice evenly over the casserole.
8Cover the dish with foil. Bake 40 minutes.
9While cooking prepare topping as follows:
Combine walnuts, 2 Tbsp. melted butter, 1 Tbsp. brown sugar and 1 tsp. cinnamon.
10Remove the casserole from oven and sprinkle walnut mixture over the top.
11Return to oven and bake 5 to 10 more minutes or until brown and bubbly.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American