Cranberry and Sweet Potato Bake with Marshmallow Topping
Bring the tradition of candied yams to life with this fresh twist! Layers of tender sweet potatoes, tart cranberries, and crunchy pecans are baked in a spiced orange-brown sugar glaze and finished with a gooey marshmallow topping. This dish is a perfect balance of classic and creative for your Thanksgiving table.
Ingredients
3 large sweet potatoes, peeled and thinly sliced
1 cup fresh cranberries (or frozen, thawed)
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup orange juice
4 tbsp melted butter
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 cups mini marshmallows
Instructions
1
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2
Layer Ingredients: Arrange half of the sweet potato slices in the bottom of the prepared dish. Scatter half of the cranberries and half of the pecans over the potatoes. Repeat with the remaining sweet potatoes, cranberries, and pecans.
3
Make the Glaze: In a small bowl, whisk together brown sugar, orange juice, melted butter, cinnamon, nutmeg, and salt until well combined.
4
Add the Glaze: Pour the glaze evenly over the sweet potato and cranberry layers, ensuring all layers are lightly coated.
5
Bake Covered: Cover the dish tightly with aluminum foil, place on a baking sheet and bake for 40 minutes.
6
Add Marshmallows and Finish Baking: Remove the foil and evenly sprinkle mini marshmallows over the top. Return the dish to the oven and bake uncovered for an additional 15–20 minutes, or until the sweet potatoes are tender, the marshmallows are golden and puffed, and the cranberries have softened.
7
Serve: Let cool for a few minutes before serving. Enjoy warm as a delightful blend of flavors and textures!
Tags:
#CranberryMagic#HolidayRecipes#MarshmallowTopping#SweetPotatoBake#ThanksgivingSidesChefBryanCookingwithchefbryanKUTV
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