Sides · Roasted holiday sides
Maple Sweet Potato Cranberry Crumble
Maple syrup glazes the sweet potato edges without burying their roasted flavor. Cranberry pecan granola adds a tart, crunchy finish to this Thanksgiving side dish.
Illustrative image
- Total
- 55 min
- Active
- 15 min
- Servings
- Calories
- 249 cal / serving
- Difficulty
- Medium
Ingredients · 6 servings
- 3 tablespoons pure maple syrup, divided
- 3/4 cup cranberry pecan granola
- 1/2 teaspoon ground cinnamon
Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz2.3 OZ · $11.11 - 1/8 teaspoon ground nutmeg
Simply Organic - Nutmeg Organic Ground - 2.3 ounces2.3 OZ · $8.06 - 2 tablespoons extra virgin olive oil
Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz16 FZ · $20.14 - 2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
- 1/4 teaspoon saltpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Prepare the tray
Heat the oven to 400°F. Line a large rimmed sheet pan with parchment and pat the sweet potato cubes dry.
Coat the potatoes
Toss potatoes with oil, 2 tablespoons maple syrup, cinnamon, nutmeg and salt. Spread in one layer with space between the cubes.
Roast until tender
Bake for 30 to 35 minutes, turning after 20 minutes, until a fork slides easily through the centers and the edges are browned.
⏱ 30–35 min⏱ 20 min
Add the crunch
Lower the oven to 350°F. Toss granola with the remaining tablespoon syrup, scatter over the potatoes and bake 5 minutes until fragrant. Watch the cranberries closely and remove before they darken.
⏱ 5 min
Nutrition per serving estimated
1 serving = 1 side serving (1/6 of recipe)
- Calories
- 249
- Protein
- 3.5 g
- Carbs
- 43.8 g
- Fat
- 6.7 g
- Fiber
- 5.3 g
- Sugar
- 15.6 g
- Sodium
- 220 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Use a large pan; crowded cubes steam instead of browning.
Add granola near the end so the oats and dried fruit do not scorch.
For a pecan-free topping use a nut-free granola after checking its label and production warnings.
Butternut squash can replace the sweet potato by weight; begin checking tenderness at 25 minutes.
Storage, serving and make-ahead
Storage
Refrigerate within 2 hours at 40°F (4°C) or below for up to 3 days. Reheat to 165°F in an oven-safe dish; the granola will soften.
Serving suggestions
Serve warm in a shallow dish at the holiday table so each portion gets some crunchy topping.
Make ahead
Cut the sweet potatoes 1 day ahead and refrigerate covered. Roast close to serving time and keep the granola separate until the final 5 minutes.
Allergens and product labels
Contains: pecans, coconut.
Check each product label for allergen details.
Questions about this recipe
Why does the topping go on last?
The sweet potato needs much longer in the oven than the granola. A brief final bake warms the oats and pecans without burning the cranberries.
Does the crumble contain nuts?
Yes. The cranberry pecan granola contains pecans. Check your package label and choose an appropriate alternative if needed.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.