Description
A creamy and colorful holiday side dish featuring sweet potatoes and tart cranberries for a perfect balance of flavors and textures.
Ingredients
Fresh Ingredients
- 3 medium sweet potatoes, peeled and thinly sliced
- 1 heaping cup fresh or frozen cranberries
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium orange, zested and juiced
- to taste fresh thyme or rosemary, chopped
Pantry and Dairy
- 1 cup heavy cream or half and half
- 1/3 cup chicken or vegetable broth
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon ground cinnamon
- a pinch nutmeg
- to taste salt and black pepper
- 2 tablespoons butter, plus more for greasing
- 1/2 cup grated Parmesan or crumbled goat cheese (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a medium baking dish with butter.
- In a bowl, whisk together the cream, broth, maple syrup, orange zest, 1 tablespoon of orange juice, cinnamon, nutmeg, garlic, salt, and pepper. Taste and adjust seasoning.
Layering
- Spread half the sliced sweet potatoes in the dish. Scatter half the onions and half the cranberries over the top. Drizzle with half the sauce.
- Repeat with the remaining sweet potatoes, onions, and cranberries. Pour on the rest of the sauce and sprinkle with chopped thyme or rosemary.
Baking
- Dot with butter and if using cheese, sprinkle Parmesan on top or tuck crumbled goat cheese between layers.
- Cover the dish with foil and bake for 35 minutes. Uncover and bake for an additional 20 to 25 minutes until the potatoes are tender and the top is lightly golden.
Serving
- Let it sit for 10 minutes before serving to allow the sauce to set. Garnish with additional herbs and a crack of pepper.
Notes
For the best results, slice sweet potatoes thin and even, and rest after baking. Season the cream mixture well for optimal flavor. You can make this ahead and store in the fridge for up to a day.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish, Vegetable
- Cuisine: American, Holiday