This Cranberry Pecan Sweet Potato Bake is a celebration of cozy, comforting flavors that shine on any table. Creamy sweet potatoes mingle with tart cranberries and crunchy pecans, creating a perfect balance of textures in every bite. A hint of warmth from spices and a buttery topping make this dish irresistibly rich and satisfying. Ready in just 50 minutes, it’s a fuss-free side that feels indulgent yet wholesome.
Packed with vibrant colors and bold flavors, this bake is a feast for the senses. The natural sweetness of the potatoes pairs beautifully with the tangy cranberries, while the pecans add a delightful crunch. Each serving is a nutrient-rich treat, offering a boost of vitamin A and fiber. Whether it’s a holiday centerpiece or a weeknight delight, this dish is sure to become a family favorite.
What You’ll Need
- 4 medium sweet potatoes (peeled and sliced into thin rounds, less than 1/4 inch thick)
- ¾ cup butter, melted (unsalted recommended for better control of flavor)
- ⅓ cup brown sugar (light or dark, depending on your preference)
- 2 Tablespoons honey (substitute with maple syrup if desired)
- 2 Tablespoons olive oil (extra virgin for a richer flavor)
- 1½ cups Craisins (dried cranberries; substitute with raisins or other dried fruit if preferred)
- 1 cup chopped pecans (toasted for extra crunch, if desired)
How to Make It
- Preheat your oven to 400°F (200°C). Lightly spray a 9×13 inch baking pan with nonstick cooking spray.
- Prepare the sweet potatoes: Peel and slice them into thin rounds, ensuring they are less than 1/4 inch thick for even cooking.
- Make the drizzle: In a small bowl, combine the melted butter, brown sugar, honey, and olive oil. Mix until fully incorporated and smooth.
- Layer the potatoes: Arrange a single layer of sweet potato slices on the bottom of the prepared pan.
- Add toppings: Sprinkle about ½ cup of Craisins and ⅓ cup of chopped pecans evenly over the first layer of sweet potatoes.
- Drizzle the sauce: Spoon about 3 Tablespoons of the brown sugar mixture over the first layer.
- Repeat the layers: Continue layering sweet potatoes, Craisins, pecans, and the drizzle until all ingredients are used. Top with any remaining Craisins and pecans.
- Finish with the drizzle: Pour the remaining brown sugar mixture evenly over the top layer.
- Spray the top: Lightly coat the top layer with nonstick cooking spray to help it crisp up in the oven.
- Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the sweet potatoes are tender and the top is golden brown.
- Serve warm: Remove from the oven and let it cool slightly before serving. Enjoy as a side dish or a sweet treat!
Perfect Pairings: Serving Suggestions
This Cranberry Pecan Sweet Potato Bake is a versatile side dish that pairs beautifully with roasted turkey, ham, or grilled chicken for a hearty meal. For a vegetarian option, serve it alongside a fresh green salad or quinoa. If you’re hosting a holiday gathering, it also complements classic dishes like stuffing and green bean casserole. Pro tip: Add a dollop of whipped cream or a sprinkle of cinnamon for a sweet twist!
Make It Ahead: Storage and Reheating Tips
This dish can be prepared a day in advance and stored in the refrigerator, covered tightly with foil. When ready to serve, reheat it in the oven at 350°F for 15-20 minutes until warmed through. Leftovers can be stored in an airtight container for up to 3 days. For best results, avoid microwaving, as it can make the sweet potatoes soggy—opt for reheating in the oven instead.
Switch It Up: Recipe Variations
Feel free to customize this bake to suit your taste! Swap out the pecans for walnuts or almonds, or use dried cherries instead of Craisins for a different flavor profile. For a nut-free version, omit the nuts entirely and add a handful of toasted coconut flakes. Want it sweeter? Drizzle a bit of maple syrup over the top before baking.
Time-Saving Hacks for Busy Cooks
To save time, use a mandoline slicer to quickly and evenly slice the sweet potatoes. You can also prepare the brown sugar drizzle mixture the night before and store it in the fridge. Short on time? Layer the ingredients directly in a disposable aluminum pan for easy cleanup after your meal.
Essential Equipment for Success
A sharp chef’s knife or mandoline slicer is key for achieving thin, even sweet potato rounds. A 9×13-inch baking dish is ideal for this recipe, but a similar-sized casserole dish will work too. Don’t forget a good-quality nonstick cooking spray to ensure your bake doesn’t stick to the pan. Bonus tip: Use a silicone brush to evenly distribute the brown sugar drizzle!
Cranberry Pecan Sweet Potato Bake Recipe
Ingredients
- 4 medium sweet potatoes
- ¾ cup butter, melted
- ⅓ cup brown sugar
- 2 Tablespoons honey
- 2 Tablespoons olive oil
- 1½ cups Craisins
- 1 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Spray a 9 x 13 inch pan, with nonstick cooking spray.
- Peel all the potatoes, with a potato peeler, then slice them into thin rounds. These should be less than 1/4 inch wide.
- In a small bowl, combine the melted butter, brown sugar, honey, and olive oil. Mix until fully incorporated.
- Lay out your potato slices on the bottom of the pan. Make sure you only do one layer of the sweet potatoes.
- For the second layer of the sweet potatoes, add your Craisins and your chopped pecans. I used about 1/2 cup of Craisins and 1/3 cup of pecans for the first layer.
- Drizzle about 3 Tablespoons of the brown sugar liquid over the first layer, of the bake.
- Repeat this process until there are no more sweet potatoes left. If you have extra Craisins and pecans left over, place them on top.
- Pour the remaining brown sugar drizzle, on top.
- Spray the top layer, with a little extra non-stick cooking spray.
- Place in oven and allow it to cook for about 35 – 40 minutes.
- Remove from oven and enjoy warm.