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Sweet Potato Apple Fresh Cranberry Bake with Walnuts Recipe

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★★★★★

4.9 from 108 reviews

This Sweet Potato Apple Fresh Cranberry Bake with Walnuts is a comforting and festive dish perfect for fall and holiday seasons. Combining the natural sweetness of sweet potatoes and apples with the tartness of fresh cranberries, enriched with crunchy walnuts and warm spices, this baked casserole offers a deliciously layered flavor and texture that’s both nutritious and satisfying. Ideal as a side dish or a wholesome dessert, it’s easy to prepare and made with simple, fresh ingredients.

Ingredients

Scale

Produce

  • 3 medium-large sweet potatoes or garnet yams (about 2 pounds)
  • 3–4 large apples (pink lady, fuji, or granny smith recommended) or 5-6 medium apples
  • 2 12-ounce bags fresh cranberries (just over 4 cups total)

Nuts & Seeds

  • 1.5–2 cups walnuts, halves and pieces (or substitute with pumpkin seeds for nut allergies)

Dairy & Alternatives

  • 6 tbsp unsalted butter, or butter alternative like vegan butter or coconut oil

Pantry

  • 5 tbsp light brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt (or just under)
  • 1 pinch nutmeg
  • 1 pinch allspice

Instructions

  1. Prepare Ingredients: Wash the sweet potatoes, apples, and fresh cranberries thoroughly. Discard any mushy cranberries to ensure freshness and quality in your bake.
  2. Slice Sweet Potatoes and Apples: Peel the sweet potatoes and slice them into medallions approximately ¼ inch thick. Slice the apples to similar thickness — about ⅛ to ¼ inch — trying to keep slices consistent for even baking.
  3. Create First Layer: Lightly grease a baking dish. Add a single tightly packed layer of sweet potato medallions, filling gaps as much as possible. Follow with a layer of apple slices evenly distributed.
  4. Add Cranberries and Walnuts: Sprinkle about 2 heaping cups of fresh cranberries and ¾ cup of walnuts evenly over the apple and sweet potato layers to add tartness and texture.
  5. Add Butter: Cut 3 tablespoons from your butter stick and divide into 8-9 small tabs. Distribute these evenly over the first layer. Use your butter alternative if desired in the same manner.
  6. Season: Sprinkle about ⅛ teaspoon of salt evenly across the dish. Lightly dust a pinch each of nutmeg and allspice (less than salt amount), then add ½ teaspoon cinnamon and 2.5 tablespoons light brown sugar evenly over the top for warmth and sweetness.
  7. Preheat Oven: Heat your oven to 400°F (204°C) to prepare for baking the dish.
  8. Create Second Layer: Repeat layering sweet potatoes, apples, cranberries, walnuts, butter tabs, and spices tightly packed just like the first layer, ensuring maximum flavor fusion.
  9. Bake Covered: Cover the baking dish with foil or an oven-safe lid. Bake at 400°F for 50 minutes to allow the ingredients to soften and flavors to meld.
  10. Uncover and Toast: Remove the foil and bake uncovered for an additional 10 minutes. This step lightly toasts the walnuts and intensifies flavor.
  11. Serve and Store: Best served warm but delicious cold like a pie. Store leftovers refrigerated and consume within one week for optimal freshness.

Notes

  • You can substitute walnuts with pumpkin seeds if you have nut allergies.
  • Use apples that hold their shape well when baked, such as Pink Lady, Fuji, or Granny Smith.
  • Adjust sugar to taste depending on your preferred sweetness level or to balance tart cranberries.
  • Ensure even slicing for consistent cooking and texture.
  • Leftovers improve in flavor after resting for a day and can be served cold or reheated.
  • Store leftovers in an airtight container in the refrigerate and consume within 7 days.

Keywords: sweet potato bake, apple cranberry casserole, fall dessert, holiday side dish, baked fruit and nuts

Find it online: https://chefmilacook.com/sweet-potato-apple-fresh-cranberry-bake-with-walnuts-recipe/