Description

This Thanksgiving Sweet Potato, Cranberry, and Green Bean Medley is festive, creamy, and bursting with seasonal flavors. The sweetness of mashed sweet potatoes, the tart pop of cranberries, and the crisp freshness of green beans make this dish a colorful addition to any holiday spread. Topped with crunchy pecans, it’s a crowd-pleasing side dish that feels both traditional and unique. Perfect for Thanksgiving, Friendsgiving, or any fall celebration, this medley brings comfort and elegance to your table.

Ingredients

Scale

4 large sweet potatoes, peeled and cubed
2 cups green beans, trimmed and blanched
1 cup cranberries (fresh or dried)
½ cup pecans, toasted and chopped
3 tbsp butter
2 tbsp maple syrup
1 tsp cinnamon
½ tsp nutmeg

Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C).
Boil sweet potatoes until fork-tender, about 15 minutes. Drain and mash with butter, maple syrup, cinnamon, nutmeg, salt, and pepper.
Spread mashed sweet potatoes into a baking dish.
Evenly layer green beans and cranberries over the top.
Sprinkle with toasted pecans.
Bake uncovered for 20 minutes until warmed through and golden on top.

Serve warm and enjoy!

Notes

Swap pecans for walnuts, almonds, or pumpkin seeds.

Use dried cranberries if fresh aren’t available.

For extra flavor, add a drizzle of orange juice before baking.