Mashed Sweet Potatoes With Orange Juice and Cranberries

Mashed sweet potatoes with orange juice and cranberries

The Spruce Eats / Nita West

  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: Serves 8

Searching for new sides for the holidays? This dish not only has make-ahead appeal, but it’s downright beautiful, with the burst of red cranberries against the backdrop of stunning orange.

In general, mashed potatoes are a go-to staple in many households. However, there is something a little extra special about a mashed sweet potato dish that just makes the table that much more beautiful and festive. This dish is perfect for the holiday season and would complement many entrees and a variety of side dishes. This recipe is a true crowd-pleaser!

While, these mashed potatoes would easily fit into your Thanksgiving or holiday dinner plan, you should also consider serving this side with a hearty main dish on a non-holiday day. Try Maple Oregano Pork Loin, Spinach and Feta Stuffed Chicken Thighs, or Grilled Prosciutto Wrapped Pork Chops. And almost any not-as-sweet vegetable recipe will complement the creamy sweetness in the potato. it's also great paired with Colorful Autumn Salad, Traditional Sauteed Mushrooms, or Creamed Kale

Ingredients

  • Coarse or kosher salt (to taste)
  • 3 pounds sweet potatoes (peeled and cubed)
  • 2 tablespoons orange juice
  • 3 tablespoons butter
  • 1/4 cup whole milk
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup frozen cranberries (defrosted and chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mashed sweet potatoes with orange juice and cranberries
    The Spruce Eats / Nita West
  2. Bring a large pot of salted water to a boil over high heat. Add the potatoes and allow the water to return to a simmer. Adjust the heat so the water remains at a simmer and simmer until the sweet potatoes are very soft, 20 to 25 minutes.

    Bring water to boil
    The Spruce Eats / Nita West
  3. Drain the potatoes and return them to the pot. Use an immersion blender or a potato masher to mash the potatoes. Alternately, put the potatoes through a ricer or a food mill, allowing the mashed potatoes to fall back into the pot.

    Drain potatoes
    The Spruce Eats / Nita West
  4. Add the orange juice, butter, milk, salt, and pepper and stir to thoroughly combine and heat through.

    Add orange juice
    The Spruce Eats / Nita West
  5. Transfer to a serving dish and sprinkle with the chopped cranberries.

    Transfer to a serving dish
    The Spruce Eats / Nita West
  6. Serve hot and enjoy!

    Serve
    The Spruce Eats / Nita West

Tip

  • Make the potatoes up to 2 days ahead of time and store in an airtight container in the fridge. Heat in a pot over low heat, stirring frequently, until warmed thorough, or alternately in a 300 F oven, stirring occasionally. You may need to add a bit of extra milk or orange juice if the potatoes are too thick. Scatter the cranberries or the pomegranate seeds over the top just before serving.

Recipe Variations

  • Use defrosted frozen pomegranate seeds in place of the chopped, defrosted frozen cranberries for another ruby red sweet tart burst of color and flavor.
  • If you want an even more pronounced orange flavor, add 1 teaspoon of orange zest when you add the juice and other ingredients.