Grandpa Dick’s Maple Cranberry Sweet Potatoes

A total autumn dream side dish, these Maple Cranberry Sweet Potatoes come out deliciously sweet and caramelized with pops of tartness from the cranberries. All you need is a handful of ingredients and some simple prep to create this fun, elevated twist on traditional sweet potatoes to serve over the holidays!

A white casserole dish filled with neatly arranged sliced sweet potatoes, topped with cranberries and garnished with a sprig of rosemary.

Don’t get me wrong, I love yummy Roasted Sweet Potatoes, but sometimes you just want something more vibrant and exciting — especially to serve at Thanksgiving 😃 That’s exactly why I fell in love with this sweet tater dish the first time I celebrated Thanksgiving with Marky’s family. His Grandpa Dick would ALWAYS make these delicious taters (and you know how I feel about taters).

These maple cranberry sweet potatoes are perfect if you’re craving something more creative but still want that classic autumn flavor. They’re also so easy to make! Just boil your sweet potatoes, create a delicious maple cranberry sauce, bring it all together in the oven, and get ready for some serious fall flavors!

Sweet potatoes: You’ll need about 4 pounds of sweet potatoes for this recipe. Make sure to choose firm, unblemished ones that are similar in size so they cook evenly.
Sea salt: A pinch of sea salt adds flavor and helps to balance out the sweetness of the potatoes.
Maple syrup: The ultimate fall sweetener, maple syrup adds a rich and delicious flavor to the sweet potatoes. Use pure maple syrup for the best flavor.
Salted butter: The butter makes the cranberry maple sauce rich and velvety.
Cranberries: Tart and tangy cranberries add a pop of flavor to the dish. We LOVE the contrast of flavors between the sweet potatoes and cranberries.
6-quart pot: You’ll need a large pot to boil the sweet potatoes in.

Handwritten recipe for a green bean saute salad on lined paper, featuring fresh green beans, Italian dressing, Dijon mustard, and toasted sliced almonds. The easy-to-follow instructions guide you through creating this crisp and flavorful dish.

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Family Recipe Series

All of the recipes in this series are inspired by someone special in each of our families. These are the recipes we grew up enjoying during the holidays. From our hearts to yours ❤️

Boiling sweet potatoes, sliced in a dish, mixing cranberries in sauce, spooning sauce over potatoes, and garnished with rosemary.

Either works fine! If using fresh cranberries, make sure to rinse them and remove any stems. You don’t need to thaw frozen cranberries before using them in this recipe.

Delicious Additions to These Maple Cranberry Sweet Potatoes

You know I can’t resist going all out on the toppings, so here are some ideas to take these sweet potatoes to the next level:

Chopped pecans: Toasted pecans add a nice crunch and nutty flavor to the dish.
Crispy bacon: Crispy, crumbled bacon adds a salty and savory element to the dish.
Goat cheese: Crumbled goat cheese would add a creamy contrast that would be absolutely delicious.
Cinnamon: A sprinkle of cinnamon adds warmth and depth to the flavors.

A gray pot contains raw cranberries, a block of butter, and sugar on a light textured surface.

Yup! These potatoes make for a great make-ahead recipe. We suggest storing the sweet potatoes and cranberry maple sauce separately in the refrigerator. Allow the potatoes to come to room temperature and then continue on to step 7.

here’s a tip!

Make sure to slice the sweet potatoes into even pieces so they cook evenly. We cut ours in circular shapes, but you could also chop them into cubes if you prefer.

A spoon drizzles liquid over sliced sweet potatoes topped with cranberries in a rectangular white baking dish.

These sweet potatoes will keep refrigerated for 3-4 days. Store them in an airtight container and reheat in the microwave or oven before serving.

A white baking dish filled with sliced sweet potatoes topped with cranberries. A sprig of rosemary, a bowl of cranberries, and two gold utensils are placed beside the dish.

Create the Ultimate Autumn Meal

These maple cranberry sweet potatoes pair perfectly with other seasonal dishes. We love them with our Oven Roasted Turkey Tenderloin, Juicy Smoked Ham, or Caprese Stuffed Chicken Breast.

To add some greens to your meal, try our Grilled Caesar Salad with Grilled Croutons, Bacon Wrapped Green Beans, or Oven Roasted Asparagus on the side.

Place whole sweet potatoes in a 6 qt. pot and cover the sweet potatoes with water. Bring to a boil over medium/high heat.
Once boiling, turn the heat to low and cover. Simmer for 30 minutes. Drain and set aside to cool.
Meanwhile, heat the maple syrup in a small saucepan over medium/high heat until it boils. Reduce to medium heat and allow the maple syrup to simmer for 10-15 minutes or until reduced by half.
Add the cranberries, butter, and ½ teaspoon of salt to the maple syrup. Stir to combine and cook until cranberries pop, about 5 minutes. Remove from heat.
Preheat the oven to 400ºF and grease a shallow 3 qt. with olive oil.
Cut the cold sweet potatoes into 1-inch thick slices. Line the bottom of the dish with the sweet potato rounds. It’s ok if they overlap.
Spoon the cranberry maple sauce over the top of the sweet potatoes. Bake uncovered for 20 minutes.
Serve immediately.

You can make this ahead of time. We suggest storing the sweet potatoes and cranberry maple sauce separately in the refrigerator. Allow the potatoes to come to room temperature and then continue on to step 7.

Calories: 350 kcal, Carbohydrates: 75 g, Protein: 4 g, Fat: 4 g, Fiber: 7 g, Sugar: 34 g