Best 9 Sweet Potato Cranberry Knots Recipes

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Indulge your taste buds with our tantalizing Sweet Potato Cranberry Knots, a delightful fusion of flavors and textures. These delectable knots are crafted from a blend of mashed sweet potatoes, tangy cranberries, and aromatic spices, creating a symphony of flavors in every bite. Baked to perfection, they boast a golden-brown exterior that gives way to a soft and fluffy interior, making them irresistible. This recipe also includes an array of delicious variations to cater to diverse preferences: try the Maple-Glazed Knots for a touch of sweetness, the Cheesy-Garlic Knots for a savory twist, or the Herb-Infused Knots for a burst of freshness. Each variation promises a unique culinary experience, ensuring that these Sweet Potato Cranberry Knots will become a staple in your recipe collection.

Let's cook with our recipes!

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.

SWEET POTATO-CRANBERRY DOUGHNUTS



Sweet Potato-Cranberry Doughnuts image

I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 14

1/4 cup sugar
1-1/2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1 cup 2% milk
1/4 cup shortening
2 tablespoons water
2 large eggs, room temperature
1/2 cup mashed sweet potatoes
1/2 cup finely chopped dried cranberries
Oil for deep-fat frying
1 cup confectioners' sugar
2 to 3 tablespoons apple cider or juice

Steps:

  • In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET POTATO CRANBERRY KNOTS



Sweet Potato Cranberry Knots image

Great breakfast idea! Bake this delicious yeast bread using Gold Medal® Better for Bread™ and sweet potatoes into rolls.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 12

Number Of Ingredients 10

2 1/4 to 2 3/4 cups Gold Medal™ Better for Bread™ bread flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 package quick active dry yeast
1/4 cup butter or margarine, softened
3/4 cup lukewarm water (95°)
3/4 cup mashed drained sweet potatoes packed in syrup (from 23-ounce can)
1/2 cup dried cranberries
Butter or margarine, melted

Steps:

  • Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  • Heat oven to 375°. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.
  • Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double. Bake 14 to 20 minutes or until golden brown.

Nutrition Facts : Calories 185, Carbohydrate 33 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 roll, Sodium 270 mg

CRANBERRY-SWEET POTATO BREAD



Cranberry-Sweet Potato Bread image

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h

Yield 24

Number Of Ingredients 14

2 1/3 cups sugar
2/3 cup water
2/3 cup vegetable oil
1 teaspoon vanilla
2 cups mashed cooked dark-orange sweet potatoes (about 1 1/4 lb)*
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 cup sweetened dried cranberries
1 cup chopped pecans, if desired

Steps:

  • Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
  • In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
  • Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
  • Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 25 g, TransFat 0 g

CRANBERRY-GLAZED SWEET POTATOES



Cranberry-Glazed Sweet Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup cranberry juice cocktail
3 tablespoons dark brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted almonds

Steps:

  • Preheat the oven to 400 degrees F.
  • On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
  • In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
  • When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

CRANBERRY SWEET POTATOES



Cranberry Sweet Potatoes image

A simple yet festive holiday side dish that's sure to wow thanks to the addition of dried cranberries, cranberry juice and cranberry sauce!

Provided by Dotdash Meredith Creative

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 13

For the potatoes
5 large sweet potatoes (about 3 pounds), unpeeled and halved crosswise
2 1/8 teaspoons kosher salt, divided
3/4 cup Ocean Spray® Cranberry Juice Cocktail
1/2 cup Ocean Spray® Jellied Cranberry Sauce
3 tablespoons unsalted butter
1 tablespoon brown sugar
Zest from 1 orange, finely grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
For the cranberry topping
1/3 cup Ocean Spray® Craisins® Dried Cranberries
1/4 cup cranberry juice

Steps:

  • Preheat the oven to 425oF. Generously butter a 9 X 13-inch baking dish or equivalent.
  • Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve.

Nutrition Facts : Calories 238 kcal, Carbohydrate 48 g, Cholesterol 11 mg, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, Sodium 378 mg, Sugar 28 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.

Provided by Erika Glasco

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 10

Number Of Ingredients 9

1 (12 ounce) package whole cranberries
1 small unpeeled orange, sliced
1 ⅓ cups white sugar
½ cup pecan pieces
¼ cup orange juice
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground mace
1 (40 ounce) can cut yams, drained

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
  • Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g

SWEET POTATOES WITH CRANBERRIES



Sweet Potatoes With Cranberries image

I do not remember where I got this recipe, but I wanted a sweet potato dish that did not use a lot of sugar as the normal recipes.

Provided by Coppercloud

Categories     Yam/Sweet Potato

Time 1h50m

Yield 7-8 serving(s)

Number Of Ingredients 9

4 lbs small sweet potatoes, peeled and sliced crosswise 1/4 inch thick
4 tablespoons unsalted butter, melted
2 tablespoons Bourbon or 2 tablespoons vanilla
salt & freshly ground black pepper
1 cup water
3/4 cup cranberries
1/3 cup light brown sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon

Steps:

  • Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
  • Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
  • In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
  • Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
  • These can be made a head of time, then warmed before serving.

Nutrition Facts : Calories 337.9, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 147.8, Carbohydrate 63.8, Fiber 8.3, Sugar 21.4, Protein 4.2

SWEET POTATO, APPLE, AND CRANBERRY BAKE



Sweet Potato, Apple, and Cranberry Bake image

I have never tried this recipe, but my mom got it from a co-worker. It is supposed to be really good, so we are going to try it soon.

Provided by BeccaB3c

Categories     Yam/Sweet Potato

Time 1h

Yield 6-7 serving(s)

Number Of Ingredients 10

6 medium sweet potatoes
1 cup water
1 cup sugar
6 ounces pecan halves
2 cups fresh cranberries (Ocean Spray) or 2 cups frozen cranberries (Ocean Spray)
1 large apple, thinly sliced
1/2 cup light brown sugar, firmly packed
1/4 teaspoon ground cinnamon
1/2 cup water (or orange juice)
1/4 cup butter

Steps:

  • Put sweet potatoes in a large saucepan.
  • Add enough water to cover the potatoes.
  • Bring to a boil; cover and cook until potatoes are'fork' tender.
  • Cool slightly.
  • Combine water, sugar, and cranberries in a medium saucepan.
  • Cook until cranberries pop.
  • Preheat oven to 350 degrees.
  • Grease a 13" X 9" X 2" baking dish.
  • Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
  • Sprinkle with brown sugar, cinnamon, and butter.
  • Pour water (or orange juice) over top.
  • Last, the peacon halves on top.
  • Bake in oven for 30 minutes or until tender.

Tips:

  • Use fresh cranberries. Fresh cranberries are more flavorful and have a better texture than frozen or dried cranberries.
  • Don't overmix the dough. Overmixing the dough will make the knots tough.
  • Let the dough rise in a warm place. This will help the knots to rise properly.
  • Bake the knots until they are golden brown. This will ensure that they are cooked through.
  • Serve the knots warm. Sweet potato cranberry knots are best served warm with a dollop of butter or cream cheese frosting.

Conclusion:

Sweet potato cranberry knots are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a unique and flavorful bread recipe, be sure to give sweet potato cranberry knots a try.

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