Cranberry Apple Baked Sweet Potatoes Food

SWEET POTATO CRANBERRY BAKE

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.

CRANBERRY SWEET POTATOES

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.

SWEET POTATOES WITH CRANBERRIES

Steps:

• Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
• Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
• In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
• Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
• These can be made a head of time, then warmed before serving.

CRANBERRY MASHED SWEET POTATOES

Steps:

• Combine the cranberry juice, milk, salt, sugar, and sweet potatoes in a medium saucepan.
• Cover and cook over low heat, stirring occasionally, until the potatoes fall apart, about 35-45 minutes.
• Remove from heat and mash with a potato masher (or ricer) in the saucepan, or transfer to a suitable dish for mashing if using a nonstick saucepan.
• Stir in dried cranberries and pepper.

CRANBERRY SWEET POTATO BAKE

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.

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.

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.

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.

CRANBERRY-GLAZED SWEET POTATOES

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, 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.

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.