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.
SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH
While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.
Provided by Food Network Kitchen
Time 2h45m
Yield about 2 dozen latkes
Number Of Ingredients 21
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.
SPICY ROASTED SWEET POTATO AND CRANBERRY RELISH
This is a wonderful combo of sweet and salty, crunchy and chewy goodness. Jalapeno could be omitted, but I enjoyed every single bite.
Provided by Lynn Socko @lynnsocko
Categories Salsas
Number Of Ingredients 6
Steps:
- Peel and cube sweet potato into small bite size pieces. Place in skillet and drizzle with 1 tbsp. of olive oil and cook on med high for about 7-8 minutes.
- Remove to bowl. Remove seeds from a small jalapeno and dice, add to bowl. Dice about ¼ c of red onion; add that and ½ c dried cranberries to bowl. Drizzle with a little olive oil, about 1- ½ tbsp. Toss to coat and add a pinch or two of coarse sea salt toss again.
ASIAN-SPICED FRIED TURKEY WITH SWEET POTATO FRIES AND CRANBERRY SYRUP
Provided by Ming Tsai
Time 2h13m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover.
- Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same chile salt used for the fries.
- Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden.
- Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with chile salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy.
- Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown.
- In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use.
- Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the chile salt.
- Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.
CRANBERRY SWEET POTATOES
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
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
SLOW COOKER SWEET POTATO, APPLE, AND CRANBERRIES
Scrumptious and easy holiday sweet potato or yam recipe using your slow cooker to save your oven space (and energy!) for the cooking marathon on the big day. Figure on 1/2 of a large sweet potato per serving.
Provided by Susan
Categories Side Dish Vegetables Sweet Potatoes
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine sweet potatoes, apple, cranberries, orange juice, brown sugar, cinnamon, nutmeg, and salt in a slow cooker and stir. Add melted butter and stir again.
- Cook on High for 2 hours, stirring every hour to redistribute liquid. Reduce heat to Low and continue cooking and stirring until sweet potatoes are tender, 2 to 4 hours more.
- Set slow cooker to Warm setting until ready to serve. Serve garnished with pecans.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 66.7 g, Cholesterol 3.8 mg, Fat 6.6 g, Fiber 8.9 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 212.3 mg, Sugar 27.3 g
SWEET POTATOES WITH WALNUTS AND CRANBERRIES
This is a tasty Fall dish at Thanksgiving of any time.
Provided by Beverley Williams @Beverley1991
Categories Vegetables
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 9 x 13 inch baking dish with cooking spray.
- Cook sweet potatoes in microwave until tender. (12 to 15 minutes) Be sure to pierce several times with a fork.
- Cool slightly then peel and slice potatoes into 1/4 inch thick slices.
- Arrange half of the potato slices in the prepared dish.
- Sprinkle with 1/4 cup brown sugar. Drizzle with 2 Tbsp. melted butter and top with half of the cranberries.
- Repeat layers. Pour orange juice evenly over the casserole.
- Cover the dish with foil. Bake 40 minutes.
- While cooking prepare topping as follows: Combine walnuts, 2 Tbsp. melted butter, 1 Tbsp. brown sugar and 1 tsp. cinnamon.
- Remove the casserole from oven and sprinkle walnut mixture over the top.
- Return to oven and bake 5 to 10 more minutes or until brown and bubbly.
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- In a large bowl, stir together Little potatoes, maple syrup, salt, cinnamon, ginger, thyme, pepper and nutmeg until combined.
- Spread potatoes on baking sheet (setting bowl aside for later) and bake for 15 minutes. Stir and bake another 15 minutes.
- In the same bowl you tossed the potatoes, add the cranberries and stir until coated. Add to baking sheet and bake another five minutes, until cranberries are just starting to burst and potatoes are tender.
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