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

Mixed-Herb Compound Butter for Veggies or Meat) or 2 tablespoons unsalted butter"> Crystallized Ginger , Ginger Syrup & Ginger Sugar)">


  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

3 5

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".

5 5

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.