Autumn Sweet Potato Bake

A casserole that combines cranberries, apples and sweet potatoes is sure to be a hit at family gatherings and church suppers.


  • 3 medium sweet potatoes
  • 1 cups fresh or frozen cranberries
  • 1 cup peeled, chopped Granny Smith apples
  • 3/4 cup chopped walnuts
  • 2/3 cup brown sugar
  • 1/3 cup apple cider
  • 1 tsp. salt
  • 1 T. butter

Preheat oven to 350 degrees F.

In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel potatoes; cut into 1-inch pieces.

Combine cranberries, apples, sugar and salt; place half in a greased 11½- by 8- by 2-inch baking dish. Top with half the sweet potatoes. Repeat layers. Pour cider over all and dot with butter. Cover and bake for 25 minutes or until cranberries are tender.

Serves 12.

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