Cranberry Pecan Sweet Potato Bake Recipe
This Cranberry Pecan Sweet Potato Bake is a celebration of cozy, comforting flavors that shine on any table. Ready in just 50 minutes, it’s a fuss-free side that feels indulgent yet wholesome.
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.
Nutrition
Calories: 441kcalCarbohydrates: 50gProtein: 3gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 41mgSodium: 193mgPotassium: 414mgFiber: 5gSugar: 30gVitamin A: 14730IUVitamin C: 3mgCalcium: 52mgIron: 1mg
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