Recipe Development and Food Styling by Kathleen Kanen | Photography by Jim Bathie
Tart cranberries, orange, and warm spices brighten these classic candied sweet potatoes for a festive Thanksgiving side.
Citrus-Cranberry Candied Sweet Potatoes
Makes 6 to 8 servings
Ingredients
- 10 cups ½-inch-cubed peeled sweet potatoes (about 4 pounds potatoes)
- ¾ cup fresh cranberries
- 1 cup sugar
- ¼ cup unsalted butter
- 2 tablespoons maple syrup
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Preheat oven to 400°. Spray a 3-quart baking dish with cooking spray.
- In prepared pan, place potatoes; sprinkle with cranberries.
- In a large saucepan, stir together sugar and all remaining ingredients. Bring to a boil over medium-high heat, stirring occasionally; boil, without stirring, until sugar dissolves, 2 to 3 minutes. (Watch mixture carefully; it can boil over quickly.) Pour hot sugar mixture over potato mixture, and cover with foil.
- Bake for 30 minutes. Uncover and bake, carefully stirring every 10 minutes, until potatoes are fork-tender and liquid in bottom of pan is thickened, about 30 minutes more. Let cool for 10 minutes. Serve warm.
Notes
Kitchen Tip
Cane syrup can be substituted for maple syrup.
Cane syrup can be substituted for maple syrup.
