Sweet Potato & Cranberry Recipe – Chinese Five Spice Bake

Last Updated on 4 months by Neha Deshmukh

Sweet Potato & Cranberry Recipe – Chinese Five Spice Bake

Hey everyone! I’m so excited to share this recipe with you. It’s a little different, a little unexpected, and totally delicious. I first stumbled upon a version of this while looking for ways to jazz up our usual Thanksgiving sides, and it’s been a family favourite ever since. The warm spices, sweet potatoes, and tart cranberries just sing together – and it’s surprisingly easy to make!

Why You’ll Love This Recipe

This Sweet Potato & Cranberry Bake isn’t your average side dish. It’s a beautiful blend of sweet, savory, and just a hint of spice. The Chinese five spice adds a warmth that’s so comforting, especially during the cooler months. Plus, it’s a fantastic way to get a little extra goodness into your meal – sweet potatoes are packed with vitamins!

Ingredients

Here’s what you’ll need to create this flavourful bake:

• 1 tablespoon oil
• 2 medium sweet potatoes (about 400-500g)
• 1 cup fresh cranberries (about 150g)
• 1 large handful baby kale (about 50-75g)
• 1/3 cup walnut pieces (about 30g)
• 1 large apple
• 1 teaspoon Chinese five spice
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon red pepper flakes (adjust to your spice preference!)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chinese Five Spice: A Flavor Profile

Chinese five spice is a magical blend! It usually includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It’s warm, slightly sweet, and adds a really unique depth of flavour. You can find it in most supermarkets or online.

Sweet Potato Varieties for Baking

I prefer using orange-fleshed sweet potatoes for this bake – they have a lovely sweetness and hold their shape well. But honestly, you can experiment! Garnet or Jewel sweet potatoes also work beautifully. Just keep in mind that different varieties might have slightly different cooking times.

Cranberry Freshness & Alternatives

Fresh cranberries are best, as they hold their shape and provide a lovely tartness. If you can’t find fresh, you can use frozen cranberries (no need to thaw!). Just be aware they might release a little more juice during baking.

Walnut Options & Toasting

Walnuts add a wonderful crunch. Feel free to use other nuts like pecans or almonds if you prefer. Toasting the walnuts beforehand (just a few minutes in a dry pan) really enhances their flavour.

Oil Choices for Roasting

I usually use olive oil or avocado oil for roasting. They have a good flavour and high smoke point. But any neutral-tasting oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the oil, diced sweet potatoes, cranberries, walnuts, chopped apple, Chinese five spice, salt, and red pepper flakes. Give everything a good mix – you want all those lovely flavours to coat the sweet potatoes.
3. Pour the mixture into a greased casserole dish. Spread it out in an even layer.
4. Bake uncovered for 30 minutes.
5. Remove from the oven, stir in the baby kale, and bake for another 30 minutes, or until the sweet potatoes are tender and slightly caramelized.

Expert Tips

A few little things to keep in mind for the perfect bake:

Achieving Perfect Sweet Potato Tenderness

The cooking time can vary depending on how your oven behaves and the size of your sweet potato cubes. A fork should easily pierce the sweet potatoes when they’re done.

Preventing Cranberries from Bursting

If you’re worried about the cranberries bursting too much, you can gently toss them in a little flour before adding them to the mix.

Adjusting Spice Levels

Don’t be afraid to play with the red pepper flakes! Start with 1/4 teaspoon and add more if you like a bit of a kick.

Ensuring Even Baking

Make sure your sweet potatoes are cut into roughly the same size pieces to ensure they cook evenly.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your oil doesn’t contain any hidden animal products.

Gluten-Free Confirmation

Yep, this recipe is naturally gluten-free too!

Spice Level Adjustments (Mild to Hot)

• Mild: Use just 1/4 teaspoon of red pepper flakes, or omit them altogether.
• Medium: Stick to the original recipe with 1/4-1/2 teaspoon.
• Hot: Add up to 3/4 teaspoon of red pepper flakes, or a pinch of cayenne pepper.

Thanksgiving & Festive Season Adaptation

My Aunt Sheila always adds a sprinkle of cinnamon and nutmeg for an extra festive touch. It’s delicious!

Serving Suggestions

This bake is fantastic as a side dish with roasted chicken, pork, or even a hearty lentil loaf. It also makes a lovely addition to a festive buffet.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

What type of sweet potato works best in this bake?

Orange-fleshed sweet potatoes are my go-to, but Garnet or Jewel varieties also work well.

Can I make this dish ahead of time?

You can prep the sweet potato mixture a day ahead and store it in the fridge. Just add the kale right before baking.

Is it possible to use frozen cranberries?

Absolutely! No need to thaw them first.

What can I substitute for walnuts?

Pecans, almonds, or even pumpkin seeds would be delicious substitutes.

How can I adjust the sweetness of this dish?

If you prefer a less sweet bake, use a tart apple like Granny Smith.

Can this be made spicier?

Definitely! Add more red pepper flakes or a pinch of cayenne pepper.

Enjoy! I really hope you love this Sweet Potato & Cranberry Bake as much as my family does. Let me know what you think in the comments below!