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 CRANBERRY BAKE
My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
Provided by Erika Glasco
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
- Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g
MAPLE-CRANBERRY SWEET POTATOES
You can prepare the sweet potatoes (even arrange them in a casserole) and syrup up to 1 day ahead and refrigerate separately. Allow both to come to room temperature before baking.
Categories cranberry sweet potatoes sweet potato recipe easy thanksgiving recipes thanksgiving side dish recipes
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- In covered 6-quart saucepot, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain. Set aside until cool enough to handle.
- Meanwhile, in 1-quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter, and 1/2 teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.
- Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise into 1-inch-thick slices and arrange in shallow 3-quart ceramic or glass baking dish, overlapping slices if necessary.
- Spoon maple-cranberry syrup evenly over potatoes. Bake, uncovered, 20 minutes or until hot.
- To make Ginger-Almond Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare ginger syrup: In 1-quart saucepan, melt 1 tablespoon margarine or butter on medium. Add 2 teaspoons grated peeled fresh ginger; cook 1 minute, stirring. Stir in 1/2 cup apricot preserves, 1/4 cup orange juice, and 1/2 teaspoon salt; heat to boiling, stirring. Complete recipe as in steps 3 and 4, spooning ginger syrup over potatoes and sprinkling with 1/2 cup toasted sliced natural (with brown skin still on) almonds before baking.Each serving: About 230 calories, 4 g protein, 45 g carbohydrate, 4 g total fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 210 mg sodium.To make Butterscotch-Spice Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare butterscotch-spice syrup: In 1-quart saucepan, heat 1/2 cup packed brown sugar, 3 tablespoons butter (no substitutions), 2 tablespoons water, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper (cayenne) to boiling, stirring until smooth; remove from heat. Complete recipe as in steps 3 and 4, spooning butterscotch-spice syrup over potatoes before baking.Each serving: About 210 calories, 2 g protein, 43 g carbohydrate, 4 g total fat (2 g saturated), 4 g fiber, 10 mg cholesterol, 175 mg sodium.
Nutrition Facts : Calories 260 calories
CRANBERRY SWEET POTATO BAKE
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
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-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.
CRANBERRY SWEET POTATO CASSEROLE
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
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 PECAN SWEET POTATO BAKE RECIPE
One of my favorite dishes to make is sweet potatoes. Everyone loves them, and they all love them even more now, because of this easy and delicious Cranberry Pecan Sweet Potato Bake.
Provided by Kendra Murdock
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a 9 x 13 inch pan, with nonstick cooking spray.
- Peel all the potatoes, with a potato peeler, then slice them into thin rounds. These should be less than 1/4 inch wide.
- In a small bowl, combine the melted butter, brown sugar, honey, and olive oil. Mix until fully incorporated.
- Lay out your potato slices on the bottom of the pan. Make sure you only do one layer of the sweet potatoes.
- For the second layer of the sweet potatoes, add your Craisins and your chopped pecans. I used about 1/2 cup of Craisins and 1/3 cup of pecans for the first layer.
- Drizzle about 3 Tablespoons of the brown sugar liquid over the first layer, of the bake.
- Repeat this process until there are no more sweet potatoes left. If you have extra Craisins and pecans left over, place them on top.
- Pour the remaining brown sugar drizzle, on top.
- Spray the top layer, with a little extra non-stick cooking spray.
- Place in oven and allow it to cook for about 35 - 40 minutes.
- Remove from oven and enjoy warm.
Nutrition Facts : Calories 441 kcal, Carbohydrate 50 g, Protein 3 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 41 mg, Sodium 193 mg, Fiber 5 g, Sugar 30 g, UnsaturatedFat 15 g, ServingSize 1 serving
CRANBERRY-KISSED SWEET POTATOES
I found this in the Chicago Tribune and plan on adding it to my Thanksgiving menu. It originally comes from Wisconsin cranberry grower Judie Harkner.
Provided by Hey Jude
Categories Yam/Sweet Potato
Time 37m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap and heat on high (100 percent power), stirring occasionally, 12 minutes.
- Stir in cranberries and brown sugar; cover and heat on high until potatoes are tender and cranberries burst, about 5 minutes.
- Toss mixture with orange zest; stir in almonds if desired.
CRANBERRY MASHED SWEET POTATOES
Yummy side dish for any season. I tend to eat sweet potatoes instead of white potatoes all year around. Good side for the holidays too!
Provided by TishT
Categories Yam/Sweet Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.5, Sodium 182.4, Carbohydrate 33.3, Fiber 4.7, Sugar 8.7, Protein 2.6
CRANBERRY ROAST CHICKEN AND SWEET POTATOES
A very easy and delicious chicken breast meal to throw together any day of the week. In fact, it could be an untraditional Thanksgiving meal if you're not serving a large group. It has all the flavors you expect during the fall months. The cranberry mixture is slightly sweet and tart with a hint of spice. The sweet potatoes cook...
Provided by Carol Junkins
Categories Roasts
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Rinse potatoes; pat dry. Peel and slice sweet potatoes. Place potatoes evenly in a 13 x 9" baking pan.
- 3. Place chicken on top of sweet potatoes.
- 4. Whisk remaining ingredients together in a medium mixing bowl.
- 5. Pour mixture evenly over chicken and potatoes.
- 6. Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.
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- Preheat the oven to 350°. Butter a large, oval, shallow baking dish. Arrange the sweet potatoes in concentric circles in the baking dish, 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. Increase the oven temperature to 425°.
- In a small bowl, mix the melted butter with the bourbon. Spoon the mixture over the sweet potatoes. 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.
- Meanwhile, in a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and boil over moderately high heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, reserving the liquid separately.
- 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 nicely glazed and most of the liquid has been absorbed. During the last 5 minutes of baking, scatter the cranberries on top. Serve hot or warm.
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- Preheat oven to 425° F. Pierce the sweet potatoes a couple times on the top and bottom with a fork.
- Bake sweet potatoes using your preferred method. If you don't have a preferred method, bake them directly on the middle oven rack for 45 to 50 minutes, until a fork slides in easily and potatoes are soft to the touch. Around the 30 minute mark, slip a piece of aluminum foil onto the rack directly below the sweet potatoes to catch any of the oozing juices. This will prevent the juices from burning on the bottom of your oven.
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