SWEET POTATO AND CRANBERRY BAKE
Instead of serving sweet potatoes alone at Christmas, I like to pair them with cranberries. Each bite offers a delicious contrast of sweet and tart flavors. -Linda Boot, Fort St. John, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12-14 servings.
Number Of Ingredients 9
Steps:
- Place sweet potatoes and onions on a baking sheet; brush onions with oil. Bake, uncovered, at 400° for 50-60 minutes or just until tender. When cool enough to handle, peel and cube potatoes and dice onions; place in a large bowl., Combine the remaining ingredients; mix well. Gently stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through, stirring once.
Nutrition Facts :
SWEET POTATO CRANBERRY BAKE
My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
Provided by Erika Glasco
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g
SWEET POTATO CRANBERRY BAKE
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. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
CRANBERRY-SWEET POTATO BREAD
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
- In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 25 g, TransFat 0 g
CRANBERRY SWEET POTATO CASSEROLE
This quick and easy casserole combines two traditional holiday foods, sweet potatoes and cranberries, into one delicious dish.
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 40m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 300 calories, Carbohydrate 66.4 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 165.9 mg, Sugar 15.6 g
SWEET POTATO, APPLE, AND CRANBERRY BAKE
I have never tried this recipe, but my mom got it from a co-worker. It is supposed to be really good, so we are going to try it soon.
Provided by BeccaB3c
Categories Yam/Sweet Potato
Time 1h
Yield 6-7 serving(s)
Number Of Ingredients 10
Steps:
- Put sweet potatoes in a large saucepan.
- Add enough water to cover the potatoes.
- Bring to a boil; cover and cook until potatoes are'fork' tender.
- Cool slightly.
- Combine water, sugar, and cranberries in a medium saucepan.
- Cook until cranberries pop.
- Preheat oven to 350 degrees.
- Grease a 13" X 9" X 2" baking dish.
- Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
- Sprinkle with brown sugar, cinnamon, and butter.
- Pour water (or orange juice) over top.
- Last, the peacon halves on top.
- Bake in oven for 30 minutes or until tender.
SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 375 degrees F.
- Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
- While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
- While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.
CRANBERRY-GLAZED SWEET POTATOES
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.
SWEET POTATOES WITH CRANBERRY CHUTNEY
This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.
Provided by Kim Severson
Categories dinner, lunch, vegetables, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 24 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 815 milligrams, Sugar 60 grams, TransFat 1 gram
LAYERED SWEET POTATO AND CRANBERRY CASSEROLE
I tried this casserole for Thanksgiving and was very pleased with it. It is lighter than the traditional sweet potato casserole and fresher tasting, too. It is an easy casserole to put together but it does take a bit of time to layer the sweet potato slices. However, it is worth it because the end result is very attractive. Usually I follow a recipe exactly the first time I am making it. But in this case, I have to admit to increasing the amounts of brown sugar and cranberries used in the layering. I upped the brown sugar to about 2/3 cup and the cranberries to 1-1/2 cups easily -- maybe a little more. Didn't hurt the casserole a bit! The time for baking or boiling the potatoes is not figured into the timing because it can be done a day or two ahead of time.
Provided by Lorraine of AZ
Categories Yam/Sweet Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bake the potatoes in a 350 degree F. oven for about an hour or until tender. I actually baked 5 potatoes and found I needed the extra one for the casserole. You may also boil the potatoes, but I find baking them gives a sweeter taste; also, they peel easier. Drain potatoes if they were boiled. In either case let the potatoes cool enough to handle and peel the potatoes. You can do this step a day or two ahead of time. Place potatoes in a covered container and refrigerate.
- Preheat the oven to 350 degrees F. Cut the potatoes in 1/4-inch slices. Grease a 9x13-inch baking dish and layer the slices in the dish, overlapping them slightly. You'll have 3 or 4 vertical rows depending on how "fat" your potatoes are.
- Sprinkle the potatoes with half the brown sugar; dot with 1-1/2 teaspoons butter. Top with 1/2 of the cranberries. Repeat layers, using remaining brown sugar and cranberries. Pour orange juice over the top of the casserole.
- Cover casserole and bake in preheated oven for 45 minutes.
- Combine the walnuts, 2 tablespoons of melted butter, 1 tablespoon brown sugar and cinnamon; stir well. Sprinkle this mixture over the top of the casserole and return to the oven. Bake, uncovered, an additional 10 minutes.
Nutrition Facts : Calories 213.1, Fat 9.2, SaturatedFat 3.2, Cholesterol 11.4, Sodium 73, Carbohydrate 32.3, Fiber 3.1, Sugar 19.6, Protein 2.3
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