Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
Looking for a holiday side dish that’s as beautiful as it is delicious? These cranberry streusel sweet potatoes bring together the cozy sweetness of baked sweet potatoes with the tart sparkle of cranberries and a buttery, crunchy streusel topping. Perfect for Thanksgiving, Christmas, or any festive gathering, this recipe transforms a classic comfort food into a show-stopping dish that feels both nostalgic and fresh.
The combination of sweet, tart, and crunchy textures makes this side dish irresistible, while the vibrant cranberry topping adds a pop of color to your holiday table. Plus, it’s easy to prepare ahead, making it a stress-free addition to your menu. Whether you’re hosting family or bringing a dish to share, these cranberry streusel sweet potatoes are sure to become a new tradition.
As most of you know I have a real fondness for vintage recipes and vintage cookery books. I think there is great value in the old ways. Good. Solid. Simple ways of cooking things that have been pleasing people for generations.
I adapted this sweet potato recipe from one I found in a book I have entitled Betty Crocker's Lost Recipes. It is a compendium of tried-and-true recipes which have featured in the Betty Crocker cookbooks through the years. Slightly updates to use ingredients which are readily available today, as well as modern equipment which might not have been available when the recipes first appeared.
I thought it would be the perfect recipe to share for the holiday season, going well with Roast turkey, Roast Ham or even an unconventional roast pork or ham.
It uses many of the ingredients that we enjoy using during the holiday season. Sweet potatoes, pecans and dried cranberries and thankfully there is not a marshmallow in sight! I am afraid I am one of those people who are not overly fond of the marshmallow coated sweet potato dish that is on many people's tables during this time of year.
This is simple, not cloyingly sweet, and delicious with creamy roasted and mashed sweet potatoes topped with a crunchy, buttery nutty fruity topping that highlights them to their very best! I hope that you will want to give it a go!
WHAT YOU NEED
TO MAKE
CRANBERRY STREUSEL SWEET POTATOES
There is nothing extraordinary here.
- 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
- 1 TBS butter
- 1/4 tsp salt
For the topping:
- 1 slice of bread made into coarse soft breadcrumbs
- 2 TBS butter, melted
- 1/4 cup (30g) pecans, coarsely chopped
- 1/4 cup (40g) dried cranberries
- 2 TBS butter, melted
My sweet potatoes were each about the size of my fist.
I used salted butter as that is all I keep in my home. If you want you can use unsalted butter, but you may need to add a touch more salt to the recipe.
I used a sourdough bread to make my breadcrumbs. You don't want to blitz them too far when you are making them and have the too fine. You want texture which will add additional crunch to the finished dish.
I did not toast my nuts prior to making the streusel topping as I knew that they would be toasted when baking on top of the casserole dish.
Dried cranberries are available in most grocery or health food stores.
HOW TO MAKE
CRANBERRY STREUSEL SWEET POTATOES
This is a very easy make. The type of side dish that you would want for a holiday meal. No fuss. No muss. Just deliciousness.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lower the oven temperature t 350*F/180*C/ gas mark 4. (Alternately, you can peel, cube, and boil these in lightly salted boiling water. Drain well, dry out in the saucepan over the residual heat of the burner and then mash.)
- Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt. (I really hope you take this route as the flavor of roasted sweet potatoes is unmatched!)
- Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer. (I used real butter to butter the dish, but you can use non-stick cooking spray.)
- While the potatoes are baking you can make the streusel topping.
- Toss the breadcrumbs with the melted butter, pecans and cranberries until well combined.
- Sprinkle the finished topping over the sweet potatoes in the baking dish.
- Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through. (Prepare to fall in love.)
WHEN TO SERVE
CRANBERRY STREUSEL SWEET POTATOES
This is a recipe that is absolutely perfect for the Festive season! Of course, this will make a fabulous side dish any time of the year, but it seems to be just perfect for the holidays, and in particular Thanksgiving, when sweet potatoes, cranberries and pecans figure in a very big way!
WHY YOU WILL ENJOY
CRANBERRY STREUSEL SWEET POTATOES
- It uses simple ingredients that are easily available.
- It goes together quickly and easily.
- It is not cloyingly sweet like many sweet potato recipes for the holidays are.
- There are no marshmallows.
- It is light, not heavy, with fresh delicious flavors
- The streusel topping adds a lovely crunch and sweet/savory twist.
FREQUENTLY ASKED QUESTIONS
DO I HAVE TO ROAST THE SWEET POTATOES?
You can peel and boil them before mashing if you wish, but I think roasting them really brings out their natural sweetness in a delicious way.
CAN THIS BE MADE AHEAD OF TIME?
You can make these delicious potatoes up to a day ahead. Just follow the directions up to the point where you would put them into the oven. Cover and chill in the refrigerator for up to 24 hours. Bake as per the recipe, uncovered, for 45 to 60 minutes until golden brown and heated through.
CAN THIS RECIPE BE DOUBLED?
Yes, it can very easily be doubled. Simply double all of the ingredients. Spread in a 1 liter/QT casserole dish and scatter the topping overall. It may take a bit longer to heat through. Not more than 10 minutes I would think.
HOW CAN I STORE THE LEFTOVERS?
Slip the leftover into a covered refrigerator container. Store in the refrigerator and then reheat gently in the microwave until heated through.
HOW LONG WILL THIS KEEP?
Leftovers will keep very well, refrigerated, for up to three days.
A FEW OTHER
FABULOUS SIDE DISHES FOR THE HOLIDAYS
Here are a few more side dishes for your holiday meals that you might also enjoy!
GREEN BEAN STUFFING CASSEROLE - This tasty casserole is made up of two favorite Thanksgiving side dishes in one! Green beans in a creamy mushroom gravy combined with stuffing and then topped with crispy French-fried onions. Quick, easy and delicious!
ROOT VEGETABLE GRATIN - This is a fabulous side dish that is as pretty as a rainbow. A trinity of tasty root vegetables, layered n a shallow baking dish and baked until tender in a rich and delicious infused cream. I used sweet potatoes, beetroot and parsnips for a tasty dish that was almost too pretty to eat. Simple to make and delicious!
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Yield: 4 servings
Cranberry Streusel Sweet Potatoes
Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M
Sweet potatoes with a lovely twist. A beautiful crispy buttery breadcrumb, toasted pecan and sweet cranberry topping. This is delicious.
Ingredients
- 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
- 1 TBS butter
- 1/4 tsp salt
For the topping:
- 1 slice of bread made into coarse soft breadcrumbs
- 2 TBS butter, melted
- 1/4 cup (30g) pecans, coarsely chopped
- 1/4 cup (40g) dried cranberries
- 2 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lower the oven temperature t 350*F/180*C/ gas mark 4.
- Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt.
- Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer.
- While the potatoes are baking you can make the streusel topping.
- Toss the bread crumbs with the melted butter, pecans and cranberries until well combined.
- Sprinkle the finished topping over the sweet potatoes in the baking dish.
- Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through.
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I can still remember the first time I tasted Sweet Potato Fries. It was in the Rooftop Restaurant on the top of the Joseph Smith Building in Salt Lake City, and I fell in love.
I have always loved sweet potatoes, but I had never heard of Sweet Potato fries before. I really enjoyed French fries so why not Sweet Potato fries. I was keen to try them. (I also tried deep fried pickles, something else I fell in love with!)
.JPG "Air Fryer Sweet Potato Fries")
Of course, Sweet Potato fries are very common now. You can find them on most restaurant menus and also in the frozen section of most grocery shops. All are delicious. I particularly like the crinkle cut ones.
This Air Fryer version is a much lighter alternative to the deep fried, or even the frozen versions, containing less calories and less fat. They turn out just as crispy and delicious and in a fraction of the time. No fuss, no muss.
.JPG "Air Fryer Sweet Potato Fries")
The ones I enjoyed in Salt Lake City were served with a Ranch type of dressing, but today I created a Sriracha Mayo to serve with mine. Creamy, garlicky and spicy it was the perfect dip to go with them!
But in all truth, I don't really need a dip to enjoy my sweet potato fries. I think they taste plenty delicious all on their own with the perfect mix of seasonings and spices!
.JPG "Air Fryer Sweet Potato Fries")
WHAT YOU NEED TO MAKE AIR FRYER SWEET POTATO FRIES
It looks like a lot but it is basically just sweet potatoes, a bit of oil and some seasonings.
For the fries:
- 2 medium sized sweet potatoes
- 2 tsp light olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 1/4 tsp sweet paprika
For the Sriracha Mayo:
- 1/4 cup (55g) mayonnaise (full fat or low fat)
- Sriracha chili garlic sauce to taste
.JPG "Air Fryer Sweet Potato Fries")
Make sure you use the onion and garlic powders, not the salts. Using salts would make these far too salty. I have recommended 1/2 tsp of salt but in reality, I don't use this much. I hardly use salt at all in my cooking if I can help it.
For the Sriracha mayo you can use either full fat or low-fat mayo. It makes no difference. I tend to use full fat myself. They tend to add more sugar in the lower fat versions of things, and I also try to watch my sugar intake as much as possible.
If I am wanting really spicy ones, I will often add 1/2 tsp of chili powder to these. I quite like the little bit of heat it gives.
.JPG "Air Fryer Sweet Potato Fries")
HOW TO CUT AIR FRYER SWEET POTATO FRIES
You want to begin with two medium sized sweet potatoes, more squat-shaped than long. You can leave the skins on if you wish, but I tend to take them off myself.
Remove both rounded ends from the peeled potato, then cut them in half lengthwise. That way you can place them onto the cutting board, cut sides down and they won't roll around. Much safer.
The thinner you cut them the crispier they will be. I cut the halves into 1/2-inch-thick slices, and then I cut the slices into 1/4-inch-thick strips.
I also like to pat them dry with some paper kitchen toweling. This helps to make them even crispier.
.JPG "Air Fryer Sweet Potato Fries")
I have a Kuraidori Air Fryer. This is the brand of air fryer sold by Home Hardware here in Canada. It comes with a nice deep basket and two smaller baskets, as well as a rotisserie. I love it.
I was so impressed with it after I got it that I bought one for my sister as a gift for her to use as well. She loves hers also. I highly recommend this model.
Everything I have cooked in it has come out perfect. I had a larger Cuisineart one which is also a toaster oven and I nicknamed that one the Cremator as it literally burnt everything. Seriously. It now lives in my garage on a shelf.
.JPG "Air Fryer Sweet Potato Fries")
HOW TO MAKE AIR FRYER SWEET POTATO FRIES
These are really easy to make. I doubt that I will ever use frozen ones again. These are so quick and easy to make and turned out beautiful.
Peel the sweet potatoes and then cut each sweet potato into 1/4-inch-thick sticks. (see above) Place them into a bowl.
Toss them together with the olive oil, salt, garlic and onion powders, paprika and black pepper, coating them evenly.
Preheat the air fryer to 380°F.
.JPG "Air Fryer Sweet Potato Fries")
Cook until crispy in 2 or 3 batches, depending on the size of your basket. Do not overcrowd the basket. I recommend 12 minutes, turning or shaking them halfway through the cook time. This may vary based on your air fryer.
While they are cooking, whisk the mayonnaise together with the Sriracha sauce to taste. Serve the sweet potato fries immediately along with the sriracha mayonnaise for dipping, if desired. Or any other kind of dip that you enjoy. Ranch is nice.
.JPG "Air Fryer Sweet Potato Fries")
I was very impressed with how crispy these turned out without being burnt. I have cooked sweet potato fries from scratch in the oven before and they have turned out a bit soggy. Patting them dry before coating and cooking helped a lot. Also not crowding the basket and cooking them in batches.
These were really delicious. I will be making them again and again. I think you are sure to enjoy them as well! I love sweet potatoes anyways and being able to enjoy them this way is a bonus, especially with them being lower in fat and my being able to control the salt and seasonings on them.
.JPG "Air Fryer Sweet Potato Fries")
I believe in making my appliances pay for themselves and so use them as much as possible. Some other delicious air fryer recipes I have shared are:
AIR FRYER TUNA MELTS - Grilled sandwiches always come out nice and crisp and never soggy in the air fryer. This is now my favorite Tuna Melt sandwich to make! Crisp and buttery on the outside with a delicious tuna salad and cheese filling.
AIR FRYER CHICKEN WINGS - Beautifully seasoned with a lovely crisp skin, these are my favorite chicken wings. You can of course coat the finished wings with your favorite sauce if you wish, but these are plenty delicious all on their own!
Air Fryer Sweet Potato Fries
Yield: 2
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
A delicious, lighter alternative to deep fried sweet potato fries. Quick and simple to make you can be enjoying these in about 15 minutes. I have included instructions to make a delicious Sriracha mayo which is great for dipping. You can use low fat mayo if you are watching your fat and calories.
Ingredients
For the fries:
- 2 medium sized sweet potatoes
- 2 tsp light olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 1/4 tsp sweet paprika
For the Sriracha Mayo:
- 1/4 cup (55g) mayonnaise (full fat or low fat)
- Sriracha chili garlic sauce to taste
Instructions
- Peel the sweet potatoes and then cut each sweet potato into 1/4-inch-thick sticks. Place them into a bowl.
- Toss them together with the olive oil, salt, garlic and onion powders, paprika and black pepper, coating them evenly.
- Preheat the air fryer to 380°F.
- Cook until crispy in 2 or 3 batches, depending on the size of your basket. Do not overcrowd the basket. I recommend 12 minutes, turning or shaking them halfway through the cook time. This may vary based on your air fryer.
- While they are cooking, whisk the mayonnaise together with the Sriracha sauce to taste.
- Serve the sweet potato fries immediately along with the sriracha mayonnaise for dipping, if desired.
Thanks so much for visiting! Do come again!
For years and years when I cooked at the Manor each November I was charged with cooking a huge Thanksgiving feast for upwards of about 25 people.
It was quite an undertaking and usually consisted of a first course (normally pumpkin soup which the Mrs loved), the main dinner of course with the turkey and all of it's side dishes and at least two desserts, but more often three . . . oh and homemade rolls.
I was always exhausted at the end of it all!! I wouldn't even have had the benefit of enjoying a turkey dinner myself. They did not feed the staff there.
I was always exhausted at the end of it all!! I wouldn't even have had the benefit of enjoying a turkey dinner myself. They did not feed the staff there.
I didn't mind really because by that time I was beyond being hungry anyways. All I would want to do is to get home and put my feet up!
Some of the side dishes would change from one year to the next, depending on the Mrs' whim . . . but there were several things that were always the same . . . the turkey . . . cornbread stuffing . . . and this sweet potato soufflee that she liked me to make.
It was quite sweet and covered in a praline/nut topping for crunch and then she would always want marshmallows melted on the top. They had it with their turkey alongside of everything else. I can't say it was really my cup of tea, but they loved it!
This version here today is more to my taste . . . it's more savoury and uses garlic and grated parmesan cheese which you mash together with the sweet potatoes, some butter and some seasoning. It's quite simple really.
I do like to add a crunchy topping for interest and looks . . . after all it's a holiday dinner . . . this is simply panko bread crumbs, more grated Parmesan and some chopped pecan nuts.
I think it's very nice actually and my husband likes it too. He was not keen on the sicky sweet variety either. IN any case, if sicky sweet is not your cup of tea then you just might enjoy this!
Some other sweet potato recipes in The English Kitchen that you might enjoy are:
GARLIC BUTTER SCALLOPED SWEET POTATOES - Sweet potatoes are given a fabulously autumnal twist on the traditional scalloped potatoes. With plenty of sweet potatoes, cream, garlic, butter and fresh thyme, ain't nobody going to be turning down this fabulous side dish!
ROASTED SWEET POTATO SALAD WITH LIME AND HONEY - Peeled sweet potatoes are cut into 1 inch chunks and tossed together with some olive oil and salt before roasting in a very hot oven until they are fork tender and just beginning to caramelize. They are dressed with a simple dressing of honey, fresh lime juice and lime zest. The flavors of this salad are amazing.
Yield: 6
Savoury Sweet Potato Casserole
Prep time: 5 MinCook time: 70 MinTotal time: 1 H & 15 M
A delicious alternative for those people who don't like the sickly sweet version. You can do this the day before up to adding the crisp topping. Add the topping just prior to the final baking.
Ingredients
For the base:
- 5 medium sweet potatoes
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 TBS butter
- 4 TBS finely grated Parmesan Cheese
- 1 fat clove of garlic, finely minced
For the topping:
- 4 TBS crisp dry bread crumbs (I use panko)
- 2 TBS finely grated Parmesan Cheese
- 1 TBS butter melted
- fine sea salt and freshly ground black pepper to taste
- 60g of coarsely chopped pecan nuts (1/2 cup)
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Wash your sweet potatoes, dry and them place them on a baking sheet.
- Roast them in the heated oven for 50 to 60 minutes until well cooked. Allow them to cool to the point where you can handle them.
- Slip them out of the skins into a bowl and mash them well, along with the salt, pepper, butter, parmesan cheese and garlic.
- Lower the oven temperature to 190*C.375*F/ gas mark 5.Lightly butter a shallow baking dish. Spread the sweet potatoes into this dish.
- Stir together all of the topping ingredients and sprinkle them over top of the sweet potatoes in the dish. Bake for an additional 10 minutes, until golden brown. Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Thanks so much for visiting! Do come again!
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