Cranberry Topped Sweet Potatoes Recipes

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CRANBERRY STREUSEL SWEET POTATOES



Cranberry Streusel Sweet Potatoes image

Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 7

6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 265, Carbohydrate 44 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg

PRETZEL-TOPPED SWEET POTATOES



Pretzel-Topped Sweet Potatoes image

Friends I've shared this recipe with say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat. -Sue Mallory, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 9

2 cups chopped pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2-1/2 pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
1/2 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside., In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended. , Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.

Nutrition Facts : Calories 484 calories, Fat 24g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 606mg sodium, Carbohydrate 66g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.

GLAZED CRANBERRY SWEET POTATO BREAD



Glazed Cranberry Sweet Potato Bread image

This recipe stars one of our state's crops. Topped with an easy orange glaze, slices of the moist bread make a sweet snack to enjoy anytime. -Sweet Potato Festival Committee, Vardaman, Mississippi

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 15

3-1/2 cups all-purpose flour
1-2/3 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
4 large eggs, room temperature, lightly beaten,
2 cups mashed cooked sweet potatoes
1 can (14 ounces) whole-berry cranberry sauce
2/3 cup canola oil
3/4 cup chopped pecans
Glaze:
1 cup confectioners' sugar
1/4 cup orange juice concentrate
1/8 teaspoon ground allspice

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

Nutrition Facts : Calories 216 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 161mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY SWEET POTATO BAKE



Cranberry Sweet Potato Bake image

This colorful casserole is the perfect side dish for Thanksgiving, with its combination of sweet potatoes, cranberries and apples. I find it convenient to cook the sweet potatoes in the morning and assemble the dish, then bake it later.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

2 large sweet potatoes
3 tablespoons butter
1/2 cup packed brown sugar
2 medium apples, peeled and cubed
1/2 cup dried cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain; cool slightly. Peel potatoes and cut into 1/2-in. slices; set aside., In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg. , In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apple mixture; repeat layers. Cover and bake at 375° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 175 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.

CRANBERRY-WALNUT SWEET POTATOES



Cranberry-Walnut Sweet Potatoes image

If you ask me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce up to a day ahead-just leave out the walnuts until you're ready to serve. -Mary Wilhelm, Sparta, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

4 large sweet potatoes
1 tablespoon butter
1/4 cup finely chopped onion
1 cup fresh or frozen cranberries
1/3 cup maple syrup
1/4 cup cranberry juice
1/4 teaspoon salt, divided
1/2 cup chopped walnuts, toasted
1 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through., When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.

Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 55g carbohydrate (27g sugars, Fiber 6g fiber), Protein 4g protein.

CRANBERRY SWEET POTATO CASSEROLE



Cranberry Sweet Potato Casserole image

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

1 (14 ounce) can whole-berry cranberry sauce
2 (29 ounce) cans Bruce's Yams Cut Sweet Potatoes in Syrup, drained
1 ½ cups slightly crushed cornflakes
3 tablespoons melted butter
2 tablespoons brown sugar
½ teaspoon pumpkin pie spice

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

CRANBERRY-GLAZED SWEET POTATOES



Cranberry-Glazed Sweet Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup cranberry juice cocktail
3 tablespoons dark brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted almonds

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 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

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.

SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING



Sweet Potato Pie with Crunchy Cranberry Topping image

Provided by Tyler Florence

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 18

2 pounds sweet potatoes, for 1 1/2 cups puree
1/4 cup (1/2 stick) unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten
1/2 cup pecans
1 (8-ounce) package frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12), such as Amaretti di Saronno

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 SWEET POTATOES



Cranberry Sweet Potatoes image

A simple yet festive holiday side dish that's sure to wow thanks to the addition of dried cranberries, cranberry juice and cranberry sauce!

Provided by Dotdash Meredith Creative

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 13

For the potatoes
5 large sweet potatoes (about 3 pounds), unpeeled and halved crosswise
2 1/8 teaspoons kosher salt, divided
3/4 cup Ocean Spray® Cranberry Juice Cocktail
1/2 cup Ocean Spray® Jellied Cranberry Sauce
3 tablespoons unsalted butter
1 tablespoon brown sugar
Zest from 1 orange, finely grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
For the cranberry topping
1/3 cup Ocean Spray® Craisins® Dried Cranberries
1/4 cup cranberry juice

Steps:

  • Preheat the oven to 425oF. Generously butter a 9 X 13-inch baking dish or equivalent.
  • Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve.

Nutrition Facts : Calories 238 kcal, Carbohydrate 48 g, Cholesterol 11 mg, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, Sodium 378 mg, Sugar 28 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g

CRANBERRY-SWEET POTATO BREAD



Cranberry-Sweet Potato Bread image

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h

Yield 24

Number Of Ingredients 14

2 1/3 cups sugar
2/3 cup water
2/3 cup vegetable oil
1 teaspoon vanilla
2 cups mashed cooked dark-orange sweet potatoes (about 1 1/4 lb)*
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 cup sweetened dried cranberries
1 cup chopped pecans, if desired

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 WITH CRUMB TOPPING



Cranberry Sweet Potato Casserole With Crumb Topping image

This recipe is a Thanksgiving standard in our family. I found this recipe in a magazine many years ago but have made variations to be able to call it my own. The nuts and marshmallows are optional.

Provided by Andi Weiss

Categories     Low Protein

Time 40m

Yield 1 casserole, 15 serving(s)

Number Of Ingredients 12

4 (31 ounce) cans yams, drained
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup fresh cranberries
1 cup walnut pieces or 1 cup pecan pieces (optional)
1/2 cup oatmeal (not instant)
1/4 cup flour
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cold butter or 2 tablespoons margarine
1/2 cup marshmallows

Steps:

  • Preheat over to 350 degrees.
  • Spray a 13x9 inch pan with cooking spray.
  • Cut yams into one inch cubes.
  • Place in baking dish.
  • Add in the cranberries and nuts.
  • Sprinkle with cinnamon and nutmeg.
  • Prepare Topping:.
  • Mix oatmeal, flour, packed brown sugar, cinnamon and nutmeg together in a separate bowl.
  • Cut in the butter.
  • Consistancy should be lumpy.
  • Sprinkle over the top of the Yam mixture.
  • Bake at 350 degrees for 30 minutes.
  • The cranberries should have burst.
  • Sprinkle marshmallows on top and bake five more minutes or until marshmallows are browned.

CRANBERRY-TOPPED SWEET POTATOES



Cranberry-Topped Sweet Potatoes image

Homemade mashed sweet potatoes you can make ahead! Bake this side dish with cranberries and nuts.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 7

6 medium dark-orange sweet potatoes (2 pounds), peeled and cut into small pieces
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs (about 1 slice bread)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted

Steps:

  • Place sweet potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan. Heat potatoes over low heat about 1 minute, shaking pan often to keep potatoes from sticking and burning, to dry potatoes.
  • Heat oven to 350°. Mash potatoes, 2 tablespoons butter and the salt in medium bowl with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
  • Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.

Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg

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