• Apple Cranberry Sweet Potato Bake

    Apple Cranberry Sweet Potato Bake | stupideasypaleo.com















    Tired of plain, baked yams as your go-to PWO carb supplement? This is a nice change of pace with a bit of a Thanksgiving twist. So easy.

    I don’t use dried, sweetened cranberries, especially Ocean Spray or the like. They are usually loaded with sugar and tossed in canola oil (yuck). The apple and sweet potato will more than offset the tartness of the berries. I usually stock up with several bags of fresh cranberry this time of year and freeze them for convenient addition to any dish throughout the year.

    Apple Cranberry Sweet Potato Bake | stupideasypaleo.com

    5.0 from 1 reviews
    Apple Cranberry Sweet Potato Bake
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
    • 6 small sweet potatoes, peeled and diced
    • 2 apples, diced
    • ½ cup fresh cranberries*
    • 2 Tablespoons ghee or coconut oil
    • 1-2 teaspoons cinnamon
    • A pinch of sea salt
    1. Preheat oven to 375°F (~190°C). Grease the inside of a large baking dish with coconut oil or ghee.
    2. Peel the sweet potatoes and apples. Chop into uniform pieces, ~1/2" dice.
    3. Place half the chopped sweet potato/apple into the dish. Sprinkle with ¼ cup cranberries, half the cinnamon, and a pinch of sea salt.
    4. Repeat with remaining sweet potato, apple, cranberry, cinnamon and salt.
    5. Dot the top with small pieces of ghee or coconut oil.
    6. Bake covered  for ~1 hour or until the potato and apple have softened.

    What do you think about the combination of apple and sweet potato?

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    61 thoughts on “Apple Cranberry Sweet Potato Bake

    1. Home alone this week, this will last a couple of meals, with some form of pork I am thinking! Yum!
      Don’t think I have ever seen fresh cranberries, so will try with a few organic dried ones I have.

    2. Steph,

      I’ve been making a variation (add brussle sprouts, pear, and butternut squash) of this to go with dinner using whole cranberries and love it. Will definitely be trying this one for PWO. Thanks!

    3. This is one of my first things to try cooking paleo and as I pulled it out of the oven my mouth was watering! It smells so good! Thanks for the simple instructions and good ideas.

    4. SO good. Not a lot of work, very tasty AND I can (safely) eat it in the car post WOD on my way to work. So good! thanks!

    5. Sorry if this is a stupid question (that’s never a good disclaimer, is it), but do you cover the dish with aluminum foil? I’m new to the world of cooking, as you can tell! LOL

      1. Hi Sarah…sorry it took me a while to reply, but yes, I cover it either with a glass lid or if you don’t have one for that dish, some foil.

    6. YUMMY- loved the Apple Cranberry Sweet Potato Bake, however, could not find fresh or frozen cranberries in Florida in March…..So 30 mins into the cooking, I added a bag of frozen cherries- a bit of zing, but honestly a little too mushy….next year I will put away a few bags of cranberries in my freezer! thanks!

    7. Oooohhh….I was JUST thinking I need a new breakfast recipe. Thinking I may caramelize a couple of sliced sweet onions first and then mix them into the recipe prior to baking….and then top each serving with drippy eggs as a breakfast meal! Maybe with some chopped bacon sprinkled on top?

      Clearly I need to eat! LOL!

    8. This has been one of my go to recipes since discovering it this past fall when I need to use up sweet potatoes (after buying too many at one time!). If you’re not watching sugar intake, sprinkling a pinch of coconut palm sugar between the layers and on top brings this dish a maple-y touch of sweetness that compliments it wonderfully. Yum.

    9. I see you are using the white corning wear dish, any thoughts on using the ceramic covered metal over glass for baking?

      1. Hi there…if you’re referring to something like Le Creuset (porcelain over cast iron), I think it’s wonderful for baking. I haven’t been able to purchase any for myself yet, but I know many people who have it and love it 🙂

    10. Thanks for the great recipe! It sounded so good for breakfast, so I included a pound of pork breakfast sausage in the baked dish, then served with runny eggs on top! I ate it for breakfast every day this week! It was phenomenal!

      1. Hi Sheila,

        Sure! The cranberries aren’t mandatory. You could also sprinkle on some dried tart cherries after it’s done baking.

    11. Hello,

      So happy I found this recipe! I have a Holiday Party to attend and was wanting to bring this for lunch. Do I cook it the night b4, place in the fridge, and reheat in microwave b4 serving? What do you think?

    12. We made this as a side to the chicken recipe (it’s pictured with) and it was delicious. My hubby went back for seconds and then took the remaining for his lunch the next day.
      When I make a new recipe, we have our own little “scale” we go by, and he said it was so good he could eat it once a week.
      Thanks again for the recipe 😀

    13. yes, yes, and yes! Whole30 or not, this recipe is delicious! So happy, comforting, and healthy! I thought the cranberries would be weird, but they actually are the little spunk that makes this dish shine. LOVE

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