Cranberry Glazed Roasted Sweet Potatoes Food

WHISKEY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes on a baking sheet (do not pierce) and bake 30 to 40 minutes. Lightly squeeze the potatoes: If they're slightly soft, they're done. Let cool.
• Lightly toast the pecans in a medium saute pan over high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg and cayenne; let simmer 4 to 5 minutes. Add the whiskey and 1/2 teaspoon salt; simmer 5 more minutes.
• Butter the bottom and sides of an 8-inch-square baking dish. Remove the peel from the sweet potatoes and cut crosswise into 1/2-inch-thick slices. Arrange the sweet potato and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top. Cover with aluminum foil and bake 15 minutes. Remove the foil and baste the top with the whiskey sauce that's collected in the bottom of the pan; continue baking until the apples are soft and glazed, about 18 more minutes.

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.

GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
• Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
• Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

CRANBERRY-GLAZED ROASTED SWEET POTATOES

Steps:

• Set oven to 350 degrees.
• Place the sweet potatoes in a buttered casserole dish (use a baking dish large enough to hold the potatoes).
• In a small saucepan, combine cranberry sauce, orange juice, sugar, melted butter; bring to a boil, reduce heat and gently simmer for about 8 minutes (you will have to break up the cranberry jelly with a fork to smooth out).
• Pour the mixture over the potatoes in the baking dish; toss gently to combine and coat.
• Bake for about 20 minutes until the potatoes and carrots are desired texture and they are heated through.
• Delicious!

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.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SWEET POTATOES WITH CRANBERRY CHUTNEY

Steps:

• Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
• Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
• Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

GLAZED CRANBERRY SWEET POTATO BREAD

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.

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-GLAZED SWEET POTATOES

Steps:

• Place potatoes in 2 qt microwaveable safe baking dish: cover and micro on HIGH 12 min or until pototatoe is tender.
• Combine sugar and next 3 ingredients in a 2 c glass measuring cup. Microwave on HIGH for 3 min, stirring every minute Add sugar mixture and cranberry mixture to potatoes, toss gently. Microwave on HIGH 10 min or until thouroughly heated, basting with sauce tice uring cooking.
• Garnish with orange rind.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap), about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox in a covered container.).
• Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
• Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water).
• When potatoes are tender, add salt and pepper to taste.
• Nutritional Information (per serving): 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.