Sweet Potato And Cranberry Bake 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 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.

MAPLE-CRANBERRY SWEET POTATOES

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.

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.

SWEET POTATO CRANBERRY CASSEROLE

Steps:

• 1. Boil potatoes with water to cover, until tender, about 50 minutes. Drain and cool. Peel and cut into 1/4 inch slices. Place 1/2 of the potato slices in a greased 2 1/2 quart baking dish. Top with 1/2 of the cranberries, brown sugar, and butter. Repeat layers. Pour orange juice over the top.
• 2. Cover and bake 30 minutes at 350. In small bowl combine nuts, brown sugar and cinnamon; cut cold butter in with pastry blender. Sprinkle over sweet potato mixture, and bake, uncovered for 10 minutes, or until topping is golden brown.

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 SWEET POTATO CASSEROLE

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.

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 CRANBERRY BAKE

Steps:

• 1. Preheat oven 350 degrees Place sweet potatoes in buttered 11x7x2 baking pan. Could use fresh cut up that you have par boiled.
• 2. Spread with cranberries and pecans. Can use fresh cranberries as well. Spread marmalade on top. Cover until heated through ~ 25 minutes Serves 4-6 servings
• 3. Can also put a brown sugar and oatmeal with melted butter topping on.

OUTBACK STEAKHOUSE SWEET POTATO

Steps:

• Preheat the oven to 375 degrees. Wash the sweet potato and wrap it with foil. Place on a baking sheet lined with parchment paper. Bake potato for approximately 1 hour, or until you can easily pierce the potato with a fork.
• While the potato is baking use a mixer to mix together the butter and honey until the texture is uniform. To serve remove the foil and split the potato open with a knife. Top with the brown sugar, cinnamon, and finally a scoop of the honey butter. Store leftover honey butter in the refrigerator.
• Serve each potato with 2 tablespoons of the honey butter.