Sweet Potatoes with Cranberries

Sweet Potatoes with Cranberries
Staff Writer
Sweet Potatoes with Salsify, Cranberries, and Mint


Sweet Potatoes with Salsify, Cranberries, and Mint

Here's a sweet potato dish that stands out from the crowd. Serve these as a perfect accompaniment to roast meats for those special dinner occasions.

John Fraser, executive chef of Dovetail Restaurant in New York City and creator of the dish, says, "Because the sweet potatoes have high sugar content, they will start to turn very dark around the edges. Don't be alarmed and make sure to fry them so that they're blackened around the edges."

See all cranberry recipes.


Preheat the oven to 350 degrees.

Put the sweet potatoes, thyme, garlic, and 1 teaspoon of the salt in a large saucepan with cold water. Simmer until the potatoes are tender, about 15 minutes. Cool the potatoes in their poaching liquid.

In a medium-sized saucepan, combine the white wine, lemon juice, and remaining salt. Peel the salsify, cut into 2-inch pieces, and immediately simmer until tender, but not mushy, about 30 minutes. Let cool in the liquid.

Bring a pot of salted water to a boil over high heat and set up an ice bath. Blanch the kale for 3-5 minutes. Drain in a colander, then immediately transfer kale to the ice bath to stop the cooking. (The kale should still have a bite to it.)

Place the cranberries in a large bowl. Bring the cranberry juice, sugar, and red-wine vinegar to a boil in a small saucepot. Pour the liquid mixture over the cut cranberries and let sit at room temperature.

Pierce the potatoes with a fork and bake until completely tender. Meanwhile, toast the spices in a sauté pan over medium heat until fragrant. Then, pour the milk over and steep until needed.

When the potatoes are completely soft, put through a ricer fitted with the widest-diameter holes a few chunks at a time. (If you don’t have a ricer, you can use a hand mixer.)

Strain and reserve the milk and discard the spices. Add half of the butter. Add the milk in increments to the potatoes until it reaches a creamy consistency. Season with salt, to taste. Keep warm.

Heat the canola oil in a large saucepan to 375 degrees. Meanwhile, take out the sweet potatoes and dry off with a towel. Remove as much liquid from the surface as possible to keep the oil from popping. If you think you need more oil, use more. You will need enough make sure the sweet potatoes are covered. You can do this in batches if needed.

Crush the sweet potatoes with the palm of your hand. You want them to be about ½-inch thick. Slowly add them to the oil. Maintain a temperature around 350 degrees. When the potatoes are brown and crispy, remove from oil and season with salt, to taste.

Heat the remaining butter in a large sauté pan on medium-high heat. Once the butter begins to brown, add the salsify. Cook until the salsify is light golden brown. Add the kale and cranberries. Cook until everything is warmed through, about 1 minute. Season with salt, to taste.

Place the potato purée on the plate. If it has become too thick, add some of the spiced milk. Lay the crispy sweet potato on top of the purée. Arrange the salsify, kale, and cranberries around the sweet potatoes. Garnish with aged balsamic vinegar, olive oil, and mint. 


Calories per serving:

1220 kcal

Daily value:



  • Carbohydrate, by difference 84 g
  • Protein 45 g
  • Total lipid (fat) 80 g
  • Vitamin A, IU 579 IU
  • Vitamin A, RAE 63 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 14 mg
  • Vitamin D 54 IU
  • Vitamin E (alpha-tocopherol) 15 mg
  • Vitamin K (phylloquinone) 11 µg
  • Alcohol, ethyl 5 g
  • Arginine 1 g
  • Ash 8 g
  • Aspartic acid 1 g
  • Betaine 2 mg
  • Caffeine 1 mg
  • Calcium, Ca 241 mg
  • Carotene, beta 242 µg
  • Cholesterol 34 mg
  • Choline, total 144 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 48 µg
  • Fatty acids, total monounsaturated 50 g
  • Fatty acids, total polyunsaturated 11 g
  • Fatty acids, total saturated 15 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 11 g
  • Folate, DFE 10 µg
  • Folate, food 13 µg
  • Folate, total 149 µg
  • Fructose 3 g
  • Glucose (dextrose) 3 g
  • Glutamic acid 1 g
  • Iron, Fe 4 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 224 µg
  • Lycopene 3160 µg
  • Lysine 1 g
  • Magnesium, Mg 267 mg
  • Maltose 1 g
  • Manganese, Mn 3 mg
  • Niacin 22 mg
  • Pantothenic acid 2 mg
  • Phosphorus, P 727 mg
  • Potassium, K 1552 mg
  • Retinol 41 µg
  • Riboflavin 1 mg
  • Selenium, Se 35 µg
  • Sodium, Na 1179 mg
  • Starch 42 g
  • Sucrose 4 g
  • Sugars, total 23 g
  • Theobromine 23 mg
  • Thiamin 1 mg
  • Tocopherol, delta 2 mg
  • Tocopherol, gamma 17 mg
  • Vitamin D (D2 + D3) 1 µg
  • Water 338 g
  • Zinc, Zn 6 mg
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