Candied Ginger Sweet Potatoes With Dried Cranberries

Total Time
Prep 15 mins
Cook 40 mins

You may get confused when eating this yummy side. Yes! It is a side not a dessert. The flavor of this is so yummy. You have the sweetness from the potatoes, brown sugar, dried cranberries and juice. Yet tanginess from the cranberries & juice. And a nice bite and sweetness from the Ginger. Real Comfort food!This recipe uses my optional Mixed-Herb Compound Butter for Veggies or Meat or your choice and Crystallized Ginger , Ginger Syrup & Ginger Sugar or store bought. Enjoy!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In an oven proof 8x8 dish melt butter in dish in the oven.
  3. Meanwhile mix the remaining ingredients together.
  4. Place potatoes in a bowl and pour butter over give a toss.
  5. Layer them in the same pan you should have 2 layers. Pour the mixture over and bake till tender about 40 minutes. Baste with juice mixture half way through.


Most Helpful

This was easy and pretty. My Mother made this for Thanksgiving. I don't like sweet potatoes and still don't after this recipe but my Mother said to give it 3 stars she "liked them" and my husband "liked them".

Engrossed December 06, 2006

This was the hit of the Thanksgiving table. I had 2 people who don't eat sweet potatoes and they devoured this. I doubled the recipe and made my own candied ginger by peeling and slicing ginger, simmered it in a heavy sugar/water mixture until tender and then tossed with sugar. I then diced it and added it to the recipe. It was a very nice contrast with the cranberries. The whole dish had a jewel like look to it. Thank you.

elliesstuff November 25, 2006

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