Side Dishes

Maple- Glazed Sweet Potatoes with Cranberries and Pecans

Looking for that perfect Sweet Potato side dish for your Thanksgiving or Christmas dinner? Look no further – this recipe for Maple- Glazed Sweet Potatoes with Cranberries and Pecans provides that perfect combination of starchy sweet potatoes,  cranberry tartness and maple flavored yumminess.

Sweet potatoes (or yams) were cultivated in Central America at least 5,000 year ago and are grown all over the world in tropical or temperate climates. One town in the USA has gone ‘absolutely bananas’ over sweet potatoes: for the past 65 years, the town of Opelousas, Louisiana has held a Yambilee Festival, combining music, rides and yam pie-baking contests and crowns a yam queen and king (last year’s Yam King was named ‘Willyam‘).

You can tell that Opelousas citizens take their sweet potatoes (AKA Yams) seriously, when they promise that “You’ll have a Yam-Good time” when you attend their annual festival. Why, even Popeye has given up his beloved spinach in favor of yams, as seen in this Yambilee poster:

Yambilee larger

The Method

Enough of yam jokes- let’s get back to this easy recipe. First, peel the yams and cook in boiling salted water for about 15 minutes until the outer flesh softens. Let cool and slice the yams cross-wise into slices about 1/4 inch thick. Arrange in a dish with the slices overlapping each other.

 Overlapping yams

Next, heat the maple syrup, butter and cranberries together until the cranberries soften. Pour the mixture over the yams and add the chopped pecans. Bake for about 10 minutes and there you have it!

 Yams (3 of 3) (1 of 1)

 (P.S. I’d love it if you would ‘like’ my G’day Souffle’ Facebook page!)

Maple-Glazed Sweet Potatoes with Cranberries and Pecans
Serves 6
A perfect sweet potato side dish for Thanksgiving, Christmas or anytime
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  1. 2 - 3 yellow sweet potatoes or yams
  2. 1 tsp salt
  3. 1 cup Maple Syrup
  4. 2 tablespoons real butter
  5. 1 cup fresh cranberries
  6. 2 tbsp. chopped pecans
  1. Pre-heat the oven at 350 F.
  2. Peel the sweet potatoes, slice in half cross-wise and place in boiling salted water. Reduce heat and simmer until the outer flesh can be easily pierced by a fork (about 15 minutes). Remove from water and let cool.
  3. Slice the sweet potatoes cross-wise into 1/4 inch slices. Arrange in overlapping slices in a casserole dish.
  4. Heat the maple syrup and butter on medium heat until the butter melts. Add the fresh cranberries and heat until the cranberries 'pop' and become soft (about 5 - 6 minutes).
  5. Pour the mixture over the sweet potato slices. Add the chopped pecans on top and bake uncovered for 10 minutes at 350 F. Serve warm.
  1. Be careful not to over-sweeten the sweet potatoes with the maple syrup mixture. Adjust the maple syrup mixture accordingly.
G'day Soufflé

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  • Reply
    [email protected] Riffs
    November 15, 2014 at 1:14 pm

    Wow! Sweet potatoes, cranberries, and maple syrup all together in one dish? What a trifecta! This really is wonderful looking. Creative recipe — thanks.
    [email protected] Riffs recently posted…Green Tomato JamMy Profile

  • Reply
    Joanne T Ferguson
    November 15, 2014 at 2:07 pm

    G’day and thanks Fran for enlightening me today as never knew there was a yam festival!
    Your recipe looks very Pre (and post) Thanksgiving delicious!
    Cheers! Joanne

  • Reply
    Maureen | Orgasmic Chef
    November 15, 2014 at 9:14 pm

    These look wonderfully festive. I wish we could get fresh cranberries here. I suppose once they were boiled in the pan would you know they’d been frozen?
    Maureen | Orgasmic Chef recently posted…Noosa Beach House, a Peter Kuruvita RestaurantMy Profile

  • Reply
    Lynn @ Oh-So Yummy
    November 18, 2014 at 11:13 am

    I haven’t decided what to bring to my aunt’s house for Thanksgiving but I’m seriously considering this now! Not too much effort but still looks phenomenal! Thanks for sharing!
    Lynn @ Oh-So Yummy recently posted…85C Bakery Cafe (Balboa Mesa) – grand opening in San DiegoMy Profile

  • Reply
    November 19, 2014 at 12:04 am

    I love that you added some tart cranberries to this super sweet dish!
    Joanne recently posted…Roasted Vegetable Harvest Salad with Sesame Chili SauceMy Profile

  • Reply
    Gourmet Getaways
    November 19, 2014 at 12:56 am

    Looks festive!!! Your post reminded me once more that the Christmas season is fast coming! Thanks for sharing 🙂

    Julie & Alesah
    Gourmet Getaways xx
    Gourmet Getaways recently posted…Chef Works Aprons- It’s Getting Hot in the KitchenMy Profile

  • Reply
    November 21, 2014 at 5:12 am

    I love-love-love sweet potatoes. And pecans. And cranberries. So this is like a dream recipe to me!
    CakeSpy recently posted…Haters Gonna Hate, and Pop-Tart Stuffed Biscuit DonutsMy Profile

  • Reply
    Kate @
    November 21, 2014 at 12:46 pm

    This recipe made me realize that thanksgiving is next week!

    I really like the cranberries and sweet potato combination – I bet the tartness of the cranberries goes really well with the sweetness of the recipe.
    Kate @ recently posted…Sweet and Spicy Pumpkin and Chicken Moroccan StewMy Profile

  • Reply
    Lynn @ Oh-So Yummy
    January 5, 2015 at 4:02 pm

    Hi again! Just wanted to let you know I made this for the holidays and it was wonderful! The cranberries are great contrast to the sweet potato. Great and easy recipe!
    Lynn @ Oh-So Yummy recently posted…Taste of North Park 2014 – recapMy Profile

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