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
MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES
Maple-baked sweet potatoes with a berry snap of cranberries.
Provided by Blue Buddha
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
- Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
- Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
- Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 67.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 8.2 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 71.9 mg, Sugar 37.8 g
MAPLE-CRANBERRY SWEET POTATOES
This came from the November Good Housekeeping magazine. The picture looked absolutely delicious. I am posting for safe keeping. You can prepare and arrange the sweet potatoes and syrup separtely up to 1 day ahead. Refridgerate separately. Allow both to come to room temperature before baking. Select sweet potatoes the same size so they cook evenly.
Provided by Jane from Ohio
Categories Yam/Sweet Potato
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- .In a covered 6-quart sauce pan, heat whole sweet potates with salt and. enough water to cover to boiling on high.
- reduce heat to low and simmer for 30 minutes or.
- . Just until fork tender
- drain.
- set aside until cool enough to handle.
- Meanwhile, in a 1-quart saucepan
- heat maple syrup on high till boiling.
- Reduce heat to medium.
- boil gently 10 to 15 minutes.
- or until reduced to 1/2 cup.
- Stir in cranberries
- and.
- 1/2 teaspoon salt.
- cook just until cranberries pop.
- about 5 minutes longer.
- preheat oven to 400°F.
- Cut cooled sweet potates crosswise in 1 inch thick slices.
- arrange slices in a 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.
Nutrition Facts : Calories 277.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.2, Sodium 476.4, Carbohydrate 59.9, Fiber 6.1, Sugar 27.3, Protein 2.9
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 -BAKED SWEET POTATOES
Two of my favorite flavors, Sweet Potatoes and Maple. The cooking time for the sweet potatoes is shortened by parboiling them and it also helps to keep them moist. Recipe is courtesy of Jacques Pepin
Provided by Judith N.
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce heat to moderate and cook until just tender. About 5 minutes. Drain well.
- Arrange potato slices in a large casserole. Season with salt and pepper and then dot with butter pieces. Drizzle potatoes with maple syrup, sprinkle with water and bake for 25 minutes or until tender and lightly browned. If necessary, you can broil the casserole for a minute or two before serving.
SWEET POTATOES WITH CRANBERRIES
I do not remember where I got this recipe, but I wanted a sweet potato dish that did not use a lot of sugar as the normal recipes.
Provided by Coppercloud
Categories Yam/Sweet Potato
Time 1h50m
Yield 7-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 337.9, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 147.8, Carbohydrate 63.8, Fiber 8.3, Sugar 21.4, Protein 4.2
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