Mashed Sweet Potatoes With Orange Juice and Cranberries

Mashed Sweet Potatoes with Orange Juice and Cranberries / Sarah Crowder / Katie Workman /
Sarah Crowder
  • 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. Try pairing with this Colorful Autumn Salad, Traditional Sauteed Mushrooms, or Creamed Kale


  • 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.

  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.

  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. Add the orange juice, butter, milk, salt, and pepper and stir to thoroughly combine and heat through.

  4. Transfer to a serving dish and sprinkle with the chopped cranberries. Serve hot.


  • 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.