Cranberry Pecan Sweet Potato Bake

I love the holidays. I love all the family to gather round and enjoy a delicious meal together. One of my favorite dishes to make is sweet potatoes. Everyone loves them, and they all love them even more now, because of this easy and delicious Cranberry Pecan Sweet Potato Bake.

Don’t let Thanksgiving or the holidays, get you down. It can be a little overwhelming, especially if you are hosting. But I’ll let you in on a little secret.

All your company wants, is a place to sleep, and delicious food. That is all you have to worry about.

And with this simple and scrumptious Cranberry Pecan Sweet Potato Bake recipe, your holidays are going to be a breeze.

If you are not a sweet potato fan, then you have to make these, because I know it will change your mind. They are the perfect texture of mushy and chewy, with the perfect amount of sweet and savory.

In fact, I would even pick these over dessert, or pumpkin pie, anyway. And that is seriously saying something, because there is no bigger pumpkin pie fan, than me.

How to make Cranberry Pecan Sweet Potato Bake:

This recipe is extremely simple, and there isn’t much to it. I promise if you follow the recipe, they will turn out perfectly.

Step 1: Preheat oven to 400 degrees F. Spray a 9×13 inch pan, with nonstick cooking spray.

I used olive oil, buy you could also use a butter based spray as well. Wouldn’t recommend avocado oil as much for this one, because I feel like that taste lingers a little bit.

Step 2: Peel all the potatoes, with a potato peeler, then slice them into thin rounds. These should be less than 1/4 inch wide. The thinner they are, the faster they will cook.

Step 3: In a small bowl, combine the melted butter, brown sugar, honey, and olive oil. Mix until fully incorporated.

Step 4: Lay out your potato slices on the bottom of the pan. Make sure you only do one layer of the sweet potatoes.

Step 5: 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.

Step 6: Drizzle about 3 tablespoons of the brown sugar liquid over the first layer, of the bake.

Step 7: Repeat this process until there are no more sweet potatoes left. If you have extra craisins and pecans left over, place them on top, so the last layer is extra full of all the sweet stuff.

Pour the remaining brown sugar drizzle, on top.

Step 8: Spray the top layer, with a little extra non-stick cooking spray. This will allow it to get a little crunchy on the outside. It will be delicious.

Step 9: Place in oven and allow it to cook for about 35 – 40 minutes (depending on how thin you cut them. Be sure to check them halfway through).

Step 10: Remove from oven and enjoy warm.

looking for another sweet potato recipe?

Did you know we have a Youtube Channel? We take you through each one of our recipes, step by step, and show you exactly how to make it.

I don’t know about you, but I feel more comfortable about a recipe, when I know how it’s supposed to look.

If you are looking for more sweet potato or yam recipes, you have to watch how to make our Candied Yams recipe. You won’t believe how easy it is to make.

Watch how to make it, here:

here are a few more of our favorite Thanksgiving side dishes:

Grandma’s Thanksgiving Dressing
Leftover Thanksgiving Dinner Casserole
How to Make Instant Pot Mashed Potatoes
Green Beans with Candied Pecans
Cream Cheese Pumpkin Roll Bars

Serves: 9

Cranberry Pecan Sweet Potato Bake

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3-4 medium size, sweet potatoes
  • 3/4 cup butter, melted
  • 1/3 cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 1/2 cups craisins
  • 1 cup pecans

Instructions

  1. Preheat oven to 400 degrees F. Spray a 9x13 inch pan, with nonstick cooking spray.
  2. Peel all the potatoes, with a potato peeler, then slice them into thin rounds. These should be less than 1/4 inch wide.
  3. In a small bowl, combine the melted butter, brown sugar, honey, and olive oil. Mix until fully incorporated.
  4. Lay out your potato slices on the bottom of the pan. Make sure you only do one layer of the sweet potatoes.
  5. Step 5: 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.
  6. Drizzle about 3 tablespoons of the brown sugar liquid over the first layer, of the bake.
  7. Repeat this process until there are no more sweet potatoes left. If you have extra craisins and pecans left over, place them on top.
  8. Pour the remaining brown sugar drizzle, on top.
  9. Spray the top layer, with a little extra non-stick cooking spray.
  10. Place in oven and allow it to cook for about 35 - 40 minutes.
  11. Remove from oven and enjoy warm.

Tags

Cuisines
American
Occasions
Thanksgiving
Christmas
Halloween
Courses
Side
Dinner
Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
gluten free
egg free
soy free
wheat free
seafood free
sulfite free
sesame free
mustard free
7.8.1.2
3875
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