Name: Sweet Potato Cranberry Bake – Sweet and Tangy Holiday Side Dish
Ingredients: 3–4 medium sweet potatoes, peeled and cubed; 1½ cups fresh or frozen cranberries; 2 tbsp olive oil or melted butter; ¼ cup maple syrup or brown sugar; 1 tsp cinnamon; ½ tsp salt; ¼ tsp nutmeg; Optional: 1 orange (zest and juice); Optional topping: chopped pecans, walnuts, or a sprinkle of rosemary

Ingredients

Scale

3–4 medium sweet potatoes, peeled and cubed
1½ cups fresh or frozen cranberries
2 tbsp olive oil or melted butter
¼ cup maple syrup or brown sugar
1 tsp cinnamon
½ tsp salt
¼ tsp nutmeg
Optional: 1 orange (zest and juice)

Optional topping: chopped pecans, walnuts, or a sprinkle of rosemary

Instructions

1. Preheat and Prep

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.

2. Toss the Ingredients

In a large bowl, combine cubed sweet potatoes and cranberries.
Drizzle with olive oil and maple syrup (or sugar).
Add cinnamon, nutmeg, salt, and orange zest/juice (if using).
Toss until everything is evenly coated.

3. Bake

Spread mixture evenly in the baking dish.
Cover with foil and bake for 30 minutes.
Uncover and stir gently. Bake another 20–25 minutes, until potatoes are fork-tender and cranberries are burst.

4. Garnish and Serve

Sprinkle with toasted nuts or herbs if desired.
Serve warm with your favorite holiday mains.