I’ll never forget one Thanksgiving when my aunt accidentally used salt instead of sugar in the sweet potato casserole. It was definitely a memorable dish, though not for the right reasons!
That’s why I’m so excited to share my Sweet Potato & Cranberry Gratin recipe with you. It’s a vibrant and flavorful dish that’s perfect for holidays or any special occasion. This gratin takes about an hour to prepare, including prep and cook time, and it’s sure to become a new favorite!
Table of Contents
Why You’ll Love This Sweet Potato & Cranberry Gratin
I think you’re going to love this recipe! It’s the perfect blend of sweet and tart, with a satisfying crunch from the pecans.
- Flavor Explosion: The combination of sweet potatoes, tart cranberries, and crunchy pecans creates a flavor profile that’s simply irresistible.
- Easy to Make: This recipe is straightforward and easy to follow, even if you’re not an experienced cook.
- Beautiful Presentation: The vibrant colors of the sweet potatoes and cranberries make this gratin a stunning addition to any table.
- Crowd-Pleaser: Everyone will love this unique and delicious side dish.
What You’ll Need: Ingredients for Sweet Potato & Cranberry Gratin
For the best flavor, I always recommend using quality ingredients. Here’s what you’ll need to make my Sweet Potato & Cranberry Gratin:
- 6 medium sweet potatoes
- 1 cup water
- 1 cup sugar
- 6 ounces pecan halves
- 2 cups fresh cranberries (Ocean Spray) or 2 cups frozen cranberries (Ocean Spray)
- 1 large apple, thinly sliced
- 1/2 cup light brown sugar, firmly packed
- 1/4 teaspoon ground cinnamon
- 1/2 cup water (or orange juice)
- 1/4 cup butter
Step-by-Step Instructions for the Perfect Sweet Potato & Cranberry Gratin
Follow these simple steps to create a show-stopping Sweet Potato & Cranberry Gratin. Even beginner cooks will find it a breeze!
- Put sweet potatoes in a large saucepan.
- Add enough water to cover the potatoes.
- Bring to a boil; cover and cook until potatoes are ‘fork’ tender.
- Cool slightly.
- Combine water, sugar, and cranberries in a medium saucepan.
- Cook until cranberries pop.
- Preheat oven to 350 degrees.
- Grease a 13″ X 9″ X 2″ baking dish.
- Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
- Sprinkle with brown sugar, cinnamon, and butter.
- Pour water (or orange juice) over top.
- Last, add the peacon halves on top.
- Bake in oven for 30 minutes or until tender.
Sweet Potato & Cranberry Gratin: Ingredient Spotlight
Let’s dive a little deeper into the ingredients and how to make the best choices.
- Sweet Potatoes: I like using Beauregard sweet potatoes for their vibrant orange color and creamy texture. Garnet sweet potatoes are also a great choice.
- Cranberries: Fresh or frozen Ocean Spray cranberries both work well in this recipe. I find that fresh cranberries offer a brighter, more tart flavor. Beautiful cranberries contain only 45 calories per cup while offering a healthy dose of benefits. I don’t recommend dried cranberries.
- Nuts: While I love pecans in this gratin, walnuts or even chopped almonds would also be delicious.
For a healthy and refreshing salad, try the Raspberry Spinach Salad with Avocado and Walnuts recipe. - Fruits: Feel free to add other fruits, like pears, for a unique twist. I think sliced pears would be amazing!
- Cheese: While cheese isn’t traditional in a gratin like this, a sprinkle of crumbled goat cheese could add a tangy and creamy element.
Sweetener Options for Your Sweet Potato & Cranberry Gratin
There are many ways to sweeten this dish!
- Alternative Sweeteners: Maple syrup or coconut sugar can be used instead of brown sugar. Maple syrup will add a warm, caramel-like flavor, while coconut sugar has a more subtle sweetness. You can enjoy more healthy alternatives with a Banana Oat Breakfast Bars recipe.
- No Refined Sugar: You can make this recipe with no refined sugar by using maple syrup or even a touch of honey to taste. Adjust the amount to your liking.
Sweet Potato & Cranberry Gratin Variations: Customize Your Dish!
Here are a few ways to put a unique spin on this classic gratin.
- Apple Cinnamon Sweet Potato & Cranberry Gratin: Add an extra apple, diced, to the sweet potato mixture, and increase the cinnamon to 1/2 teaspoon. This will enhance the apple flavor and add warmth.
- Pecan Streusel Sweet Potato & Cranberry Gratin: Create a streusel topping with flour, butter, brown sugar, and chopped pecans. Sprinkle it over the gratin before baking for a delicious crunch.
- Maple Glazed Sweet Potato & Cranberry Gratin: Instead of water or orange juice, use maple syrup to drizzle over the top of the gratin before baking. This will create a beautiful, glossy glaze.
Dietary Adaptations: Vegan, Gluten-Free, and More
It’s easy to adapt this recipe to suit different dietary needs.
- Vegan: Use a vegan butter alternative and ensure your sugar is vegan-friendly (some refined sugars are processed with bone char).
- Gluten-Free: This recipe is naturally gluten-free!
- Dairy-Free: Use a butter alternative to make this recipe dairy-free.
Troubleshooting Common Sweet Potato & Cranberry Gratin Problems
Here are some tips to avoid common pitfalls.
- Unevenly Cooked Sweet Potatoes: Ensure sweet potatoes are cut into uniform sizes to promote even cooking.
- Too Dry: Add a little more water or orange juice before baking.
- Too Soggy: Reduce the amount of liquid or bake uncovered for the last 10 minutes.
- Adjust Sweetness/Tartness: Adjust the amount of sugar or cranberries to your liking.
Serving and Storing Your Sweet Potato & Cranberry Gratin
Here’s how to make the most of your gratin.
- Reheating: Reheat in the oven at 350 degrees until warmed through.
- Make Ahead: Yes, you can assemble the gratin a day ahead of time. Cover and refrigerate until ready to bake.
- Refrigerator: It will last in the refrigerator for up to 3 days.
- Freezing: I don’t recommend freezing this gratin as the texture may change.
Choosing the Right Baking Dish
The right baking dish can make a difference.
- Ceramic: Ceramic dishes heat evenly and retain heat well, making them great for gratins. However, they can be prone to cracking if exposed to sudden temperature changes.
- Glass: Glass dishes allow you to see the bottom of the gratin, helping you to monitor browning.
- Metal: Metal dishes heat up quickly and promote browning.
FAQs About Sweet Potato & Cranberry Gratin
I’ve gathered some common questions to help you out.
Q: Can I use canned sweet potatoes?
A: While you could, I highly recommend using fresh sweet potatoes for the best flavor and texture. Canned sweet potatoes tend to be mushier.
Q: Can I add other spices besides cinnamon?
A: Absolutely! A pinch of nutmeg, ginger, or cloves would also complement the flavors in this gratin.
Q: How do I prevent the pecans from burning?
A: If you notice the pecans are browning too quickly, you can tent the baking dish with foil for the last 15 minutes of baking.
Q: Can I use a different type of sugar?
A: Yes, you can substitute granulated sugar, maple sugar, or even honey for the sugar in this recipe. Keep in mind that the type of sugar you use will affect the overall flavor of the dish.
Conclusion
My Sweet Potato & Cranberry Gratin is a versatile and delicious dish that’s sure to impress. I encourage you to try it out and customize it to your liking. I would love to hear from you! Leave a comment below and share your results or ask any further questions. Don’t forget to share your creations on social media, too!
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The Ultimate Sweet Potato & Cranberry Gratin Recipe
Ingredients
Equipment
Method
- Put sweet potatoes in a large saucepan.
- Add enough water to cover the potatoes.
- Bring to a boil; cover and cook until potatoes are ‘fork’ tender.
- Cool slightly.
- Combine water, sugar, and cranberries in a medium saucepan.
- Cook until cranberries pop.
- Preheat oven to 350 degrees.
- Grease a 13" X 9" X 2" baking dish.
- Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
- Sprinkle with brown sugar, cinnamon, and butter.
- Pour water (or orange juice) over top.
- Last, add the peacon halves on top.
- Bake in oven for 30 minutes or until tender.
