Sweet Potato Cornbread With Dried Cranberries Recipes

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SWEET POTATO CORN BREAD

This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9



Sweet Potato Corn Bread image

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 large eggs, lightly beaten
3/4 cup whole milk
1/3 cup canola oil
2-2/3 cups mashed cooked sweet potatoes

CRANBERRY SWEET POTATO BREAD

I love to bake and this healthy bread is moist and so flavorful. I often make two loaves at a time and give one as a gift. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (12 slices).

Number Of Ingredients 13



Cranberry Sweet Potato Bread image

Steps:

  • Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 192 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.

1/2 cup dried cranberries
1/2 cup all-purpose flour, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice
1/4 teaspoon baking soda
1 can (15-3/4 ounces) sweet potatoes, drained and mashed
2 large eggs, room temperature, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon orange extract

SWEET POTATO CORNBREAD WITH DRIED CRANBERRIES

This is similar to the other Sweet Potato Cornbread recipe that is posted. The cooking method differs and this makes two loaves. The cooking time includes the time to bake the sweet potatoes as well as the time to bake the cornbread. Leftover baked sweet potatoes would be fine for this. I think toasted, chopped pecans would be a nice addition to this.

Provided by Barbaras cooking ag

Categories     Breads

Time 2h30m

Yield 2 pans, 10 serving(s)

Number Of Ingredients 12



Sweet Potato Cornbread With Dried Cranberries image

Steps:

  • Preheat oven to 375 degrees. Bake sweet potatoes for 1 to 1 1/2 hours, or until tender. Let cool, peel and mash.
  • Grease and flour two 8 x 4 x 3 inch metal loaf pans, knocking off any excess flour. Preheat oven to 375 degrees.
  • In a large bowl, stir together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
  • Whisk together the buttermilk, melted butter and eggs and add to flour mixture. Stir until just combined. Stir in the chopped cranberries.
  • Divide the batter between the pans, smoothing the tops and let stand for 10 minutes. Bake at 375 until the tops are pale golden, the sides pull slightly away from the pan and a tester inserted in the center of a loaf comes out clean, about 35 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the loaves from the pans and cool completely on the rack.

Nutrition Facts : Calories 330.2, Fat 16.3, SaturatedFat 9.5, Cholesterol 101.5, Sodium 409.2, Carbohydrate 41.8, Fiber 3.6, Sugar 19.2, Protein 6.5

2 large sweet potatoes
1 1/3 cups white wheat flour
2/3 cup cornmeal
3/4 cup brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups well shaken buttermilk
3/4 cup unsalted butter, melted
3 large eggs
1/2 cup dried cranberries, coarsely chopped

MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES

Maple-baked sweet potatoes with a berry snap of cranberries.

Provided by Blue Buddha

Time 1h25m

Yield 8

Number Of Ingredients 7



Maple-Baked Sweet Potatoes with Cranberries image

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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 67.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 8.2 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 71.9 mg, Sugar 37.8 g

4 medium sweet potatoes, peeled
1 cup Grade A maple syrup
⅓ cup packed brown sugar
1 ½ cups fresh cranberries
2 tablespoons unsalted butter, or to taste
½ teaspoon dried thyme leaves
8 sprigs fresh thyme

CANDIED GINGER SWEET POTATOES WITH DRIED CRANBERRIES

You may get confused when eating this yummy side. Yes! It is a side not a dessert. The flavor of this is so yummy. You have the sweetness from the potatoes, brown sugar, dried cranberries and juice. Yet tanginess from the cranberries & juice. And a nice bite and sweetness from the Ginger. Real Comfort food!This recipe uses my optional Recipe #66040 or your choice and Recipe #102933 or store bought. Enjoy!

Provided by Rita1652

Categories     Yam/Sweet Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8



Candied Ginger Sweet Potatoes With Dried Cranberries image

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.

Nutrition Facts : Calories 180.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 396.1, Carbohydrate 30.8, Fiber 3.8, Sugar 11.3, Protein 2

2 tablespoons butter (try your favorite compound butter or Recipe #66040) or 2 tablespoons unsalted butter
1 lb sweet potatoes or 1 lb yam, sliced
1 ounce candied ginger, diced (store bought or Crystallized Ginger , Ginger Syrup & Ginger Sugar)
2 tablespoons dried cranberries
1/2 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt

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