As Thanksgiving approaches, the air fills with a sense of gratitude and anticipation, and our kitchens come alive with the aromas of cherished family recipes. We’re thrilled to welcome you to a seasonal celebration of gratitude and abundance. This week, our spotlight shines on a dish that epitomizes the essence of Thanksgiving: Maple-Glazed Sweet Potatoes with Orange and Cranberries. A harmonious blend of sweet, tangy, and savory, this delectable recipe is the perfect addition to your holiday table.
This is a cook ahead dish!
Oven space, cooking space, and counter-top space are all at a premium on Thanksgiving Day so any side dish that can be made in advance wins gold stars in my book! This dish can be made the day before then simply reheated in the oven once the turkey is out and resting on the countertop.
Simple and easy to find ingredients: Sweet Potatoes, Pure Maple Syrup, Butter, one Orange, and Fresh Cranberries.
What’s the difference between a Sweet Potato and a Yam?
Many Thanksgiving recipes are featured on websites this time of year–some recipes call for Sweet Potatoes and some call for Yams. Sometimes the grocery store will label a Yam a Sweet Potato! What’s the difference and does it matter? Here’s how I tell them apart.
YAMS are a tuber of a tropical vine, are starchy and not very sweet. They have a cylindrical shape with rough, scaly skin that’s brown in appearance. Their flesh can range in color from of-white to red to purple. The flavor is mostly mild and neutral.
SWEET POTATOES are a root grown in warm temperate climates. They are shorter than yams and usually have bulging middles with ends that taper to a point. Skin color ranges from yellow to red to purple and the flesh can range from pale yellow to orange to purple.
Look for SWEET POTATOES when you shop for this recipe!
From the top: Yam, Sweet Potato brown skin, Sweet Potato red skin
Maple-Glazed Sweet Potatoes with Orange and Cranberries
Ingredients
- 5 pounds Yams (orange & Purple-skinned sweet potatoes Peeled, cut into ½-inch slices
- ¾ cup Pure Maple Syrup
- 6 tablespoons unsalted butter melted
- 1 large Orange Zested and juiced
- 1 cup Fresh cranberries
- Fresh parsley chopped (optional)
Instructions
- Preheat oven to 350℉
- Peel and slice sweet potatoes into ½-inch slices and transfer to a 13x9x2-inch glass baking dish.
- Blend the syrup, butter, orange juice and 2 teaspoons orange zest in a small bowl and pour over yams. Sprinkle with salt and pepper then toss to coat. Can be made 1 day ahead. Cover and refrigerate.
- Sprinkle the fresh cranberries over the sweet potatoes and bake them uncovered until just tender for 45 minutes. Tent with foil after 30 minutes if sweet potatoes are getting too caramelized.
- After they have baked for 45 minutes, gently stir to coat the sweet potatoes with the juices Continue baking until they are very tender and juices form a thick glaze, about 15 minutes longer. Garnish with chopped fresh parsley, if using and serve.
Notes
VARIATIONS:
- Substitute chopped pecans for the dried cranberries
- Add 3 1/4-inch sliced apples with the yams before baking (my favorite!)
