Every holiday table needs that one dish that surprises everyone the one people didn’t expect but can’t stop talking about. For my family, that dish is Sweet Potato & Cranberry Gratin. It’s rich, slightly sweet, and perfectly creamy, with tart cranberries adding a pop of flavor in every bite. The contrast of buttery potatoes and ruby-red cranberries feels festive, comforting, and just a little fancy.
The first time I made this gratin was on Thanksgiving morning when I realized I was out of regular russet potatoes. I spotted a bag of sweet potatoes and a jar of leftover cranberry sauce and thought, why not? When it came out of the oven bubbling, golden, and fragrant it looked almost too pretty to eat. But once we did, it quickly became the star of the table, even stealing attention from the turkey.
If you love creative yet cozy dishes like this, you’ll also enjoy my Golden Creamy Scalloped Potatoes or Creamed Corn Thanksgiving. Both are simple, rich, and guaranteed to impress guests.
Sweet Potato & Cranberry Gratin
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Slice sweet potatoes evenly and set aside. A mandoline slicer helps with uniform thickness.
- In a small saucepan, combine heavy cream, butter, brown sugar, salt, and pepper. Heat over low until the butter is melted and mixture is warm (do not boil).
- Layer the sweet potatoes in the baking dish. Sprinkle cranberries between layers and pour a portion of the warm cream mixture over each layer. Repeat until ingredients are used up.
- Cover the dish with foil and bake for 45 minutes. Then uncover and bake for 15 more minutes, until the top is golden and bubbly.
- Top with chopped pecans or a few extra cranberries just before serving.
Nutrition
Notes
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Ingredients for Sweet Potato & Cranberry Gratin
This festive side dish uses basic ingredients but creates something truly special.
| Ingredient | Amount |
|---|---|
| Sweet potatoes, peeled and thinly sliced | 2 lbs |
| Heavy cream | 1 ½ cups |
| Butter | 3 tbsp |
| Brown sugar | 2 tbsp |
| Fresh or dried cranberries | ¾ cup |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Chopped pecans (optional) | 2 tbsp |
For extra creaminess, you can stir in a little cream cheese or grated Gruyère. It adds that indulgent holiday flavor everyone loves. And if you enjoy creamy sides, try my Creamy Bacon Potato Soup or One Pot Potato Soup — both are perfect companions to this gratin.
How to Make Sweet Potato & Cranberry Gratin
- Preheat the oven. Set to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- Prepare the potatoes. Slice sweet potatoes evenly and set aside. You can use a mandoline for consistency.
- Make the cream mixture. In a saucepan, combine cream, butter, brown sugar, salt, and pepper. Heat until butter melts and the mixture is warm but not boiling.
- Layer the gratin. Arrange a layer of sweet potatoes in the baking dish, sprinkle cranberries over, and pour some of the cream mixture. Repeat layers until all ingredients are used.
- Bake. Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes more until golden and bubbly.
- Top and serve. Sprinkle with pecans or extra cranberries before serving for a festive touch.
When you pull this Sweet Potato & Cranberry Gratin from the oven, you’ll see caramelized edges, bubbling cream, and a golden glaze that screams holiday warmth. If you love comforting oven dishes like this, you’ll also adore my Crockpot Loaded Baked Potato Soup — it has the same cozy satisfaction with minimal effort.
Tips for Perfect Sweet Potato & Cranberry Gratin
Use a mix of orange and white sweet potatoes for color contrast. If using dried cranberries, soak them in warm water for 5 minutes before layering they’ll stay plump and juicy. Don’t skip the rest time after baking; the cream thickens as it cools, making each slice picture-perfect.
For more make-ahead ideas, check out my Golden Creamy Scalloped Potatoes or Mouthwatering Vegetable Soup. They’re both delicious next-day dishes that taste even better reheated.
Frequently Asked Questions
1. Can I make Sweet Potato & Cranberry Gratin ahead of time?
Yes! Assemble the dish a day in advance, cover, and refrigerate. Bake before serving for the best texture.
2. Can I use canned cranberries?
You can, but drain off most of the syrup to prevent the dish from becoming too sweet.
3. How do I reheat leftovers?
Reheat covered in a 350°F oven for about 20 minutes until warm. Add a splash of cream if it looks dry.
4. Can I make this dairy-free?
Absolutely. Substitute coconut milk or cashew cream for the heavy cream — it’s still rich and flavorful.
If you want to round out your holiday menu, serve this gratin beside my Cranberry Turkey Stuffing Balls and Garlic Butter Bread Rolls for the ultimate festive feast.
Serving Ideas
Serve Sweet Potato & Cranberry Gratin warm, garnished with extra cranberries or toasted nuts. It pairs beautifully with roasted meats, glazed ham, or turkey. For a lighter dinner, serve it with a bowl of Healthy Broccoli Cheddar Soup or a fresh green salad.