Food and Nutrition


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Cranberry Sweet Potato Bake

This healthy recipe comes from NDSU Extension Service.


  • 2 (15.5-oz.) cans sweet potatoes, drained and cut into ½-inch cubes
  • ¾ c. dried cranberries
  • ½ c. raisins
  • 1 large apple, peeled and cut into ½-inch cubes
  • ¼ c. butter or margarine, melted
  • ½ c. sugar
  • 1½ -tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ c. cranberry or apple juice
  • ½ c. pecan halves


Preheat oven to 350 F. Combine sweet potatoes, cranberries, raisins and apple in a large bowl. Combine butter, sugar and spices in separate bowl. Add to sweet potato mixture and toss to coat. Place in shallow 2-quart casserole dish and pour juice over the mixture. Cover and bake 20 minutes or until heated through, stirring occasionally.Stir in pecans and bake uncovered five minutes. Let casserole stand 10 minutes.

Makes 8 servings.

Per serving: 187 calories, 6 grams (g) fat, 33 g carbohydrate and 58 mg sodium.
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