Smashed Sweet Potatoes With Dried Cranberries Recipes

Steps:

• Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
• Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
• In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
• Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
• These can be made a head of time, then warmed before serving.

Steps:

• Combine the cranberry juice, milk, salt, sugar, and sweet potatoes in a medium saucepan.
• Cover and cook over low heat, stirring occasionally, until the potatoes fall apart, about 35-45 minutes.
• Remove from heat and mash with a potato masher (or ricer) in the saucepan, or transfer to a suitable dish for mashing if using a nonstick saucepan.
• Stir in dried cranberries and pepper.

Steps:

• Toss 3 sweet potatoes (cut into 1-inch-thick rounds) with 2 tablespoons olive oil and 1 teaspoon ras el hanout on a baking sheet. Season with salt, pepper and a pinch of cayenne. Roast at 400˚, 30 minutes. Smash the potatoes, then roast at 475˚ until crisp, 25 to 30 minutes. Drizzle with 1/4 cup plain yogurt mixed with 1/4 teaspoon each lemon juice and zest and a pinch each of salt and pepper.

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
• In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
• When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

Steps:

• Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
• Heat oven to 350°F. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
• Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.

Steps:

• Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
• Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
• Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

Steps:

• Heat oven to 350 degrees F.
• Spread cranberry sauce into the bottom of a 6-cup casserole dish.
• Spoon sweet potato chunks over the top.
• In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.

Steps:

• Preheat oven to 350 degrees.
• In an oven proof 8x8 dish melt butter in dish in the oven.
• Meanwhile mix the remaining ingredients together.
• Place potatoes in a bowl and pour butter over give a toss.
• Layer them in the same pan you should have 2 layers. Pour the mixture over and bake till tender about 40 minutes. Baste with juice mixture half way through.

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.
• Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.
• Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.
• Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350°F oven until heated through, about 20 minutes.)

Steps:

• Bring a large pot of water to a boil; add salt. Add sweet potatoes and cook until just tender, 15 to 20 minutes. Drain.
• Mix sour cream, mayonnaise, and honey mustard together in a bowl. Add ginger and orange zest; mix well until creamy.
• Combine cooked sweet potatoes, pineapple, walnuts, cranberries, shallot, and celery in a large mixing bowl. Gently fold in dressing, being careful not to break up the potatoes.
• Cover and chill for 12 hours. Serve cold.

Steps:

• Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
• Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
• Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
• Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
• Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.

Steps:

• In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
• Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

Steps:

• In a small bowl, combine the sweet potato, sugar, cranberries, butter, egg and vanilla. Transfer to a greased shallow 2-cup baking dish., Combine the pecans, brown sugar and flour. Cut in butter until crumbly. Sprinkle over top., Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. 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 small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.