Description

Festive Cranberry & Sweet Potato Bake is a vibrant and hearty casserole that combines the natural sweetness of roasted sweet potatoes with a tart cranberry-orange glaze. Topped with toasted pecans and a hint of rosemary, this dish offers a perfect harmony of creamy, tangy, and crunchy textures. Ideal for holiday brunches or cozy weekend gatherings, it delivers festive color and comforting flavors in a simple, one-dish bake.

Ingredients

Scale

Main Ingredients

2 pounds sweet potatoes, peeled and cubed (1-inch)
1 ½ cups fresh cranberries (or frozen, thawed)
½ cup chopped pecans, lightly toasted

Cranberry-Orange Glaze

¾ cup pure maple syrup
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
1 teaspoon Dijon mustard

Seasonings & Garnish

2 tablespoons unsalted butter, melted
1 teaspoon fresh rosemary, finely chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Roasting the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon melted butter, a pinch of sea salt, and half of the chopped rosemary. Spread them evenly on a parchment-lined baking sheet in a single layer. Roast for 20-25 minutes, turning halfway through, until golden-brown and fork-tender. This step caramelizes the natural sugars, enhancing the dish’s sweetness.
Preparing the Cranberry-Orange Glaze: While the sweet potatoes roast, combine maple syrup, orange juice, orange zest, Dijon mustard, and the remaining 1 tablespoon melted butter in a medium saucepan. Heat over medium until gently simmering. Add the cranberries and cook, stirring occasionally, for 5-7 minutes until the cranberries burst and the sauce thickens to syrupy consistency. The glaze balances tartness and sweetness with a subtle tang from the mustard.
Assembling the Bake: Transfer the roasted sweet potatoes into a 9-inch square baking dish and spread them evenly. Pour the warm cranberry-orange glaze over the sweet potatoes, coating every cube thoroughly. Scatter the toasted pecans evenly over the top, then sprinkle the remaining rosemary, sea salt, and black pepper. This layering adds texture and flavor depth.
Final Baking: Reduce the oven temperature to 375°F (190°C) and bake the assembled casserole for 15 minutes or until the glaze is bubbly and edges are lightly caramelized. This step melds all the flavors, while preserving moisture in the sweet potatoes.
Finishing & Serving: Remove from the oven and allow the bake to rest for 5 minutes, letting the glaze set for easier slicing. Garnish with fresh rosemary sprigs for presentation. Serve warm as a festive side dish or a brunch centerpiece, paired with fresh fruit or a light salad.

Notes

Cut sweet potatoes into uniform 1-inch cubes to ensure even roasting.
If using frozen cranberries, pat them dry before cooking to avoid thinning the glaze.
Use melted butter at room temperature in the glaze to keep it smooth.
Pre-toast pecans in a dry skillet for 5 minutes to enhance their flavor and crunch.
Make ahead by assembling the casserole and refrigerating for up to 12 hours before baking.
Store leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 3 months.
Reheat covered in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes.
For a vegan option, substitute butter with coconut oil and verify maple syrup is pure.
Add a pinch of flaky sea salt after baking to enhance flavor contrast.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: International

Keywords: cranberry sweet potato bake, holiday casserole, festive side dish, vegetarian bake, brunch recipe, roasted sweet potatoes, cranberry glaze, pecan topping, holiday brunch, easy bake