Cranberry Pork Sweet Potatoes Food

SWEET POTATO CRANBERRY BAKE

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.

SWEET POTATO/CRANBERRY CASSEROLE

Steps:

• Preheat oven to 400°F.
• Mix Sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8x12 each).
• Spray the veggies lightly with oil and bake until sweet potatoes are just tender (a bit under done) About 20-25 minutes.
• Lower heat on oven to 350°F.
• Combine the remaining ingredients, mix well and pour equally into the two casseroles.
• Mix well to coat all the pieces of vegetable.
• Bake uncovered about 30-40 min or until tender and getting sticky, Stir once during cooking.
• You may freeze the casseroles, tightly covered, before the final baking.
• Then on the day of your dinner defrost and follow through the final baking.
• Or you may hold it in your refrigerator, tightly covered, for a day and then bake on the day of your dinner.

SLOW COOKER CRANBERRY PORK

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

PORK CUTLETS WITH SWEET POTATOES

Steps:

• Peel sweet potatoes; cut into 2-inch pieces. In 3-quart saucepan over high heat, heat sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 20 minutes or until sweet potatoes are tender. Drain; return sweet potatoes to saucepan. With potato masher, mash sweet potatoes with 3 tablespoons brown sugar and 1 teaspoon salt until smooth; keep warm.
• Meanwhile, in small saucepan over high heat, heat cranberry juice and dried cranberries to boiling; remove from heat; cover to soften dried cranberries.
• Trim tough stems from broccoli rabe. In 5-quart saucepot over high heat, in 1/2 inch boiling water, heat broccoli rabe to boiling. Reduce heat to low; cover and simmer broccoli rabe 3 minutes or until tender-crisp; drain and keep warm.
• Trim fat from pork cutlets. With meat mallet or dull edge of French knife, pound cutlets to less than 1/4-inch thickness; if cutlets are large, cut into about 3-inch serving pieces. Sprinkle pork cutlets with coarsely ground pepper and 1 teaspoon salt.
• In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook cutlets 2 minutes on each side or until pork loses its pink color throughout. Remove cutlets to warm platter; keep warm.
• In cup, mix cornstarch with 1/4 cup water. In same skillet over high heat, heat cranberry mixture, cornstarch mixture, bouillon, and 1 tablespoon brown sugar to boiling; boil 1 minute. Pour sauce over pork cutlets. Arrange sweet potatoes and broccoli rabe on platter with pork cutlets.

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 CRANBERRY RELISH

Steps:

• Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside., In a food processor, combine the cranberries, orange, sugar and jalapeno if desired; cover and process until finely chopped. Transfer to a bowl; stir in the sweet potato, pecans, cilantro, salt and cinnamon. Cover and refrigerate for at least 1 hour before serving.

CRANBERRY SWEET POTATOES

Steps:

• In crockpot dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.
• Cover and cook on HIGH while preparing potatoes.
• Stir potatoes, and dried cranberries into warm mixture, cover and cook on HIGH for 3 - 4 hours.
• SHORTCUT TIP: Replace potatoes with drained canned sweet potatoes. Reduce cooking temperature to Medium.

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

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.

SLOW COOKER PORK AND SWEET POTATOES

Steps:

• Enjoy your meal!