Cranberry Apple Sweet Potato Packet Recipes

KAREN'S CRANBERRY APPLE SWEET POTATO PACKET

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center sweet potatoes, apples and cranberries on sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.
• Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
• Bake 25 to 30 minutes on a cookie sheet or in a 13x9x2-inch dish OR GRILL 20 to 25 minutes in covered grill until sweet potatoes are tender.

SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH

Steps:

• For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
• Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
• For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
• Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.

CRANBERRY, APPLE, AND SWEET POTATO PACKET

Steps:

• Preheat oven to 450 degrees F. OR grill to medium-high.
• Center sweet potatoes, apples and cranberries on the sheet of heavy-duty aluminum foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.
• Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
• Bake 25-30 minutes on a cookie sheet in oven OR grill 20-25 minutes in covered grill until sweet potatoes are tender.

SWEET POTATO CRANBERRY BAKE

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.

SWEET POTATO-CRANBERRY DOUGHNUTS

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.

SWEET POTATO, APPLE, AND CRANBERRY BAKE

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.

CRANBERRY-APPLE SWEET POTATOES

Steps:

• Spread apple pie filling into a greased 8-in. square baking dish. Top with sweet potato slices. In a small bowl, combine the cranberry sauce, preserves and marmalade; spread over potatoes. , Cover and bake at 350° for 20-25 minutes or until heated through.

CRANBERRY-APPLE-SWEET POTATO PACKET

Steps:

• Preheat oven to 450 or a grill to medium high.
• Center sweet potatoes, apple slices and cranberries on 18x24-inch sheet of heavy-duty aluminum foil. Sprinkle with brown sugar. Combine melted butter or margarine and cinnamon and drizzle over brown sugar.
• Bring up sides of foil. Double-fold the top and ends of foil to make a large foil package, leaving room for heat to circulate inside.
• Bake 25 to 30 minutes on cookie sheet in oven or place on covered grill 20 to 25 minutes until potatoes are tender.