Description
There’s something magical about the pairing of sweet potatoes and citrus—especially when accented with the tart brightness of cranberries. The Cranberry Orange Sweet Potato Swirl perfectly balances comfort and sophistication, making it an ideal centerpiece for a festive holiday table, a cozy family dinner, or a Sunday brunch that calls for something special.
Inspired by the warm, nostalgic flavors of autumn and early winter, this recipe brings together the richness of sweet potatoes with zesty oranges and tart cranberries. The swirl effect ensures every bite delivers a harmonious blend of sweet, tangy, and earthy flavors, turning simple ingredients into a visually stunning and irresistible dish.
Ingredients
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3 large sweet potatoes, peeled and cubed
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1 cup fresh or frozen cranberries
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1/2 cup granulated sugar
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1/4 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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1/2 cup fresh orange juice
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1 tablespoon orange zest
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1/2 teaspoon vanilla extract
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1/4 cup unsalted butter, melted
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1/4 cup milk (or plant-based alternative)
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Optional: 1/4 cup chopped pecans or walnuts for topping
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Place cubed sweet potatoes in a pot, cover with water, and boil for 15–20 minutes until tender. Drain well.
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In a small saucepan, combine cranberries, orange juice, orange zest, and half of the granulated sugar. Simmer for 8–10 minutes until cranberries soften and burst. Remove from heat and let cool slightly.
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Mash sweet potatoes with melted butter, remaining sugar, brown sugar, cinnamon, nutmeg, ginger, salt, vanilla, and milk until smooth.
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Spread half of the sweet potato mixture in the prepared baking dish. Add half of the cranberry orange mixture in dollops and gently swirl with a knife or skewer. Repeat with the remaining sweet potato and cranberry mixtures.
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Sprinkle optional chopped pecans or walnuts on top.
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Bake for 25–30 minutes until the top is slightly golden and the swirl is set.
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Allow to cool 10–15 minutes before serving.
Notes
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Both the sweet potato and cranberry orange mixtures can be prepared a day in advance. Assemble and bake just before serving.
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Dried cranberries can substitute fresh or frozen; soak in warm orange juice for 10 minutes first.
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Almond, oat, or soy milk can replace regular milk for a dairy-free version.
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Adjust sugar to taste depending on cranberry tartness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes