Layered Sweet Potato & Carrot Bake
with Maple-Cranberry Walnut Drizzle
A beautiful, cozy side dish that’s perfect for holidays, family dinners, or anytime you want something comforting yet elegant. The tender roasted vegetables pair perfectly with the sweet-tart cranberry glaze and crunchy walnuts.
INGREDIENTS
Vegetable Layers
2 large sweet potatoes, peeled and very thinly sliced (about 600 g)
3 large carrots, peeled and very thinly sliced (about 300 g)
2 tablespoons olive oil (30 ml)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme or rosemary
(or a mix of both for deeper flavor)
Maple-Cranberry Walnut Drizzle
½ cup cranberry sauce (store-bought or homemade)
3 tablespoons pure maple syrup
¼ cup walnuts, toasted and finely chopped
1 tablespoon water (add more if needed)
Optional Finish
Fresh thyme, parsley, or rosemary, finely chopped
A light drizzle of extra maple syrup (optional)
PREPARATION TIPS (IMPORTANT!)
Slice the sweet potatoes and carrots very thin (⅛ inch / 3 mm).
A mandoline slicer works best for even layers.
Try to keep slices similar in size so everything cooks evenly.
Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant.
DIRECTIONS
1️⃣ Preheat & Prepare
Preheat oven to 375°F (190°C)
Lightly grease an 8×8-inch (20×20 cm) baking dish with olive oil or cooking spray.
2️⃣ Season the Vegetables
In a large bowl, add:
Sweet potato slices
Carrot slices
Olive oil, salt, pepper, and herbs
Toss gently until all slices are evenly coated.
3️⃣ Layer the Bake
Arrange vegetables in the baking dish alternating sweet potatoes and carrots.
Slightly overlap slices like shingles for a beautiful layered look.
Press down gently with your hands to compact the layers.
4️⃣ Bake Covered
Cover the dish tightly with aluminum foil.
Bake for 40 minutes, until vegetables are tender when pierced with a knife.
5️⃣ Make the Maple-Cranberry Drizzle
While vegetables bake, add to a small saucepan:
Cranberry sauce
Maple syrup
Chopped walnuts
Water
Simmer over medium-low heat for 3–4 minutes, stirring often.
The glaze should be thick, glossy, and spoonable.
6️⃣ Glaze & Caramelize
Remove foil from the baking dish.
Spoon or drizzle the maple-cranberry mixture evenly over the vegetables.
Return dish to oven uncovered.
Bake an additional 10–15 minutes, until:
The top is lightly caramelized
Edges are bubbling
Glaze looks sticky and rich
7️⃣ Rest & Serve
Remove from oven and let rest 5 minutes.
Garnish with fresh herbs if desired.
Slice and serve warm.
TIME SUMMARY
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: ~1 hour 10 minutes
SERVINGS & NUTRITION
Serves: 6
Calories: ~310 per serving (approximate)
VARIATIONS & ADD-INS
Savory version: Reduce maple syrup to 1 tbsp and add garlic + grated Parmesan
Vegan & dairy-free: Already vegan ✔️
Extra crunch: Add pecans or pumpkin seeds
More sweetness: Add thin apple slices between layers
MAKE-AHEAD & STORAGE
Assemble and bake up to 1 day ahead (without glaze).
Reheat at 350°F (175°C) for 20 minutes, then add glaze.
Store leftovers in the fridge up to 3 days.
