Cranberry Orange Sauced Sweet Potatoes Recipes

SWEET POTATO CRANBERRY BAKE

Sweet Potato Cranberry Bake image

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

Ingredients

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

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 ORANGE SAUCED SWEET POTATOES

Cranberry Orange Sauced Sweet Potatoes image

Baked sweet potatoes are topped with a cranberry-orange glaze for this colorful autumn side dish.

Provided by Crisco

Categories Crisco®

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

6 medium sweet potatoes or yams
¼ cup Crisco® All-Vegetable Shortening or Crisco® Pure Vegetable Oil
¼ cup packed light brown sugar
½ teaspoon salt
¼ cup fresh orange juice
¼ cup water
1 ¼ cups fresh cranberries, rinsed
½ teaspoon cornstarch mixed with
2 tablespoons cold water

Steps:

Heat oven to 400 degrees F.
Wash sweet potatoes; pat dry. Prick with a fork; place in a shallow baking dish. Bake 40 to 50 minutes or until soft. During the last 10 minutes of baking, prepare sauce.
Melt shortening in medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until cranberries start to pop.
Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook 1 to 2 minutes or until mixture is slightly thickened.
Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on serving platter. Top each with cranberry sauce.

Nutrition Facts : Calories 236 calories, Carbohydrate 39.2 g, Fat 8.1 g, Fiber 5 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 268.9 mg, Sugar 16.1 g

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