Cranberry Pecan Sweet Potato Bake Recipe

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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.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 9

Course: Side Dish

Cuisine: American

Calories: 441

Ingredients Method Nutrition

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

Method

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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