Golden Sweet Potato Mold With Cranberry-Grand Marnier Drizzle 10.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Nov 18, 2012

This mix of sweet and savory ingredients puts leftover Thanksgiving sweet potato and cranberry sauce to good use. The baked sweet potato mold is dressed up with a slightly tart orange-flavored cranberry drizzle. It unmolds easily, but if you don’t want to bother unmolding it, you can cook it in (and serve it from) a baking dish attractive enough to bring to the table.

Make Ahead: The cranberry drizzle can be made a day in advance and reheated in a medium saucepan over low heat just before serving.

Servings: 10 - 12
  • For the sweet potato mold
  • 5 to 6 cups leftover sweet potatoes (from 2 pounds sweet potatoes), at room temperature or warmed
  • 3 tablespoons unsalted butter
  • 1 cup chopped onion (from 1 medium onion)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 cup whole milk
  • 3 large eggs, beaten
  • 1/2 cup dried unseasoned bread crumbs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground white pepper
  • For the cranberry drizzle
  • 1 1/2 cups leftover cranberry sauce, or one 14-ounce can whole-berry cranberry sauce (see NOTE)
  • 1/4 cup orange juice
  • 2 tablespoons Grand Marnier (may substitute additional orange juice)


For the sweet potato mold: Preheat the oven to 350 degrees. Use nonstick cooking oil spray to generously grease a 6-cup mold or, if you don't want to unmold the potatoes, a 2-quart baking dish. Have ready a baking pan large enough to hold the mold or baking dish.

Use a potato masher or fork to mash the sweet potatoes in a large bowl.

Melt the butter in a medium skillet over medium-high heat. Add the onion and garlic and cook for 10 minutes, stirring frequently, until the onion is golden brown; reduce the heat if they are darkening too fast. Add the contents of the skillet to the mashed sweet potatoes, then add the milk, eggs, bread crumbs, lemon juice, salt, celery seed, thyme and pepper, and stir to combine.

Spoon the mixture into the prepared mold or baking dish and use a flexible spatula to smooth the top. Set the mold or baking dish into the larger pan and transfer it to the oven. Carefully pour hot water into the larger pan to a depth of 1 inch. Bake uncovered for 45 to 55 minutes, until a knife inserted in the center comes out clean.

While the mold is baking, make the cranberry drizzle: Combine the cranberry sauce and orange juice in a small saucepan over medium-high heat and bring it to a boil, stirring often. Reduce the heat to medium and cook for 10 minutes, stirring frequently and adjusting the heat so that the mixture is barely bubbling. Stir in the Grand Marnier and cook for 5 minutes.

When ready to serve, unmold the sweet potato mixture. Spoon some of the drizzle over the potato and pour the remaining drizzle into a serving dish to pass at the table.

NOTE: Canned whole-berry cranberry sauce often contains very few cranberries and a lot of dull-purple-colored sauce. To perk it up, add a cup or so of fresh cranberries if you have them on hand, and cook them together with the canned sauce and the orange juice until the berries pop, about 5 minutes. Then add the Grand Marnier and proceed with the recipe.

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Recipe Source

Adapted from a recipe by Terri Pischoff Wuerthner, a cooking instructor and food writer in California.

Tested by Jane Touzalin.

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