Sweet Potato & Cranberry Gratin – Holiday Side Dish

I’m always looking for Thanksgiving side dishes that feel special without being complicated, and this Sweet Potato & Cranberry Gratin has quickly become one of my favorites.

It layers tender, thinly sliced sweet potatoes with tart cranberries, warm spices, and a creamy sauce that bakes into something cozy, beautiful, and absolutely holiday-worthy.

The sweet potatoes turn buttery and soft, the cranberries burst into pockets of tangy brightness, and everything melds together into a comforting, elegant dish perfect for the Thanksgiving table.

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Recipe Highlights

This gratin brings together sweetness, tartness, and creaminess in a way that feels both traditional and completely fresh.

It’s an eye-catching side dish full of color and fall flavors, and it pairs effortlessly with turkey, ham, or any holiday main.

• A festive twist on classic sweet potato side dishes
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• Combines creamy, spiced sweet potatoes with tart cranberries
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• Simple, beautiful, and perfect for Thanksgiving
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• Can be prepared ahead and baked before serving
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• A stunning holiday dish that feels gourmet without being difficult

Ingredient Notes

• Sweet Potatoes (3 large): Thinly sliced so they bake tender and stack beautifully in layers.
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• Fresh Cranberries (1 cup): Adds tangy pops of flavor and gorgeous holiday color.
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• Heavy Cream (1 cup): Creates the creamy, decadent base that binds the gratin.
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• Butter (3 tablespoons): Adds richness and ensures the potatoes stay silky.
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• Brown Sugar (2 tablespoons): Enhances the natural sweetness of the potatoes.
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• Cinnamon (½ teaspoon): Adds warm, cozy spice.
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• Nutmeg (¼ teaspoon): Gives a subtle earthy sweetness.
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• Salt & Pepper: Balances the sweetness and brightens flavor.
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• Optional Topping: Chopped pecans for crunch or a sprinkle of fresh rosemary.

How to Make My Sweet Potato & Cranberry Gratin

1. Prepare the Baking Dish: Preheat the oven to 375°F (190°C). Grease a medium casserole dish with butter.
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2. Slice the Sweet Potatoes: Peel and thinly slice the sweet potatoes into even rounds, about ⅛ inch thick.
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3. Make the Cream Mixture: In a saucepan over low heat, combine heavy cream, butter, brown sugar, cinnamon, nutmeg, salt, and pepper. Warm until butter melts and flavors merge (do not boil).
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4. Layer the Gratin: Arrange a layer of sweet potato slices in the dish. Scatter cranberries over the top. Repeat layers until all ingredients are used.
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5. Add the Cream: Pour the warm cream mixture evenly over the top, making sure it seeps between the layers.
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6. Bake: Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20–25 minutes until bubbly and lightly golden.
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7. Finish and Serve: Let the gratin rest for 10 minutes before serving to allow the layers to set.

Serving Suggestions

This gratin pairs wonderfully with:

• Roast turkey or maple-glazed ham
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• Pork tenderloin or roasted chicken
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• Green bean casserole or roasted Brussels sprouts
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• A light salad with vinaigrette to balance richness

Tips for the Best Sweet Potato & Cranberry Gratin

Slice the sweet potatoes thinly and evenly so they cook uniformly. Don’t skip warming the cream — it helps the flavors meld and ensures smooth baking.

Fresh cranberries work best, but frozen can be used without thawing. Letting the gratin rest after baking helps the layers settle for clean slices.

For extra crunch, sprinkle chopped pecans or walnuts during the last 10 minutes of baking.

Storage and Warming of Leftovers

• Freeze: Best not frozen — dairy-based gratins can separate when thawed.
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• Refrigerate: Store tightly covered for up to 3 days.
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• Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes until heated through.