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

How to Make Sweet Potatoes with Walnuts and Cranberries


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

Printable Recipe Card

About Sweet Potatoes with Walnuts and Cranberries

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

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