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Sweet Potatoes With Gingersnap Cranberry Crumble

This recipe for sweet potatoes adds in yummy textures of gingersnaps and cranberries, and it also doubles (or triples) to feed a crowd.
Prep Time15 mins
Cook Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: cranberry recipes, gluten-free casserole recipes, gluten-free holiday recipes, gluten-free swet potatoes, holiday recipes, sweet potato recipes
Servings: 8 people
Calories: 353kcal
Author: K.C. Cornwell


For the Sweet Potatoes:

  • 3 sweet potatoes, about 2 ½ lbs peeled and cut into ½ inch cubes
  • 2 tbsp olive oil
  • 2 tsp salt
  • 3 tbsp honey
  • ½ tsp chili powder
  • ¼ tsp fresh rosemary minced
  • ½ cup pecans chopped

For the topping:

  • 7-8 ounces crispy Gluten-Free ginger snap cookies smashed into crumbs
  • ½ cup pecans chopped
  • ¼ tsp fresh rosemary minced
  • ¼ tsp chili powder
  • ½ tsp salt
  • ½ cup dried cranberries chopped
  • ½ cup butter, melted OR 6 tbsp olive oil
  • 2 tbsp honey


  • Preheat the oven to 375 degrees
  • Prepare a 2 or 3 quart casserole dish with pan spray. In a large bowl, toss the cubed sweet potatoes with the olive oil, salt, honey and chili powder, and place them evenly in the casserole dish. Place the potatoes in the oven and roast for 30 minutes.
  • While the potatoes are roasting, prepare the topping. Place the gingersnap crumbs in a bowl and add the pecans, rosemary, chili powder, salt and cranberries, and stir to combine. Then pour in the honey and butter, and stir until everything is evenly mixed (you can do this by hand or with a food processor.)
  • When the potatoes are done, remove them carefully from the oven and stir in the rosemary and pecans. Crumble the topping mixture evenly over the potatoes and return to the oven for 45 minutes. Enjoy!


Make it Dairy Free: use Dairy-Free cookies and olive oil in the topping


Calories: 353kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 869mg | Potassium: 336mg | Fiber: 5g | Sugar: 28g | Vitamin A: 12099IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg