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Sweet Potato Cranberry Bake

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  • Sweet Potato Cranberry Bake

    Sweet Potato Cranberry Bake
    Country Woman - try a FREE ISSUE today!

    In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to.

    SERVINGS: 6-8

    CATEGORY: Side Dish

    METHOD: Baked

    TIME: Prep: 50 min. Bake: 40 min.

    4 large sweet potatoes, peeled
    2 cups fresh or frozen cranberries
    1/2 cup packed brown sugar
    2 tablespoons butter, melted
    1/2 cup orange juice
    1/2 cup chopped walnuts
    1/4 cup packed brown sugar
    1/2 teaspoon ground cinnamon
    3 tablespoons cold butter
    Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices.
    Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350 for 30 minutes.
    In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown. Yield: 6-8 servings.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!