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
SWEET POTATO CRANBERRY KNOTS
Great breakfast idea! Bake this delicious yeast bread using Gold Medal® Better for Bread™ and sweet potatoes into rolls.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.
- Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double. Bake 14 to 20 minutes or until golden brown.
Nutrition Facts : Calories 185, Carbohydrate 33 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 roll, Sodium 270 mg
SWEET POTATO AND CRANBERRY BAKE
Instead of serving sweet potatoes alone at Christmas, I like to pair them with cranberries. Each bite offers a delicious contrast of sweet and tart flavors. -Linda Boot, Fort St. John, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12-14 servings.
Number Of Ingredients 9
Steps:
- Place sweet potatoes and onions on a baking sheet; brush onions with oil. Bake, uncovered, at 400° for 50-60 minutes or just until tender. When cool enough to handle, peel and cube potatoes and dice onions; place in a large bowl., Combine the remaining ingredients; mix well. Gently stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through, stirring once.
Nutrition Facts :
SWEET POTATO CRANBERRY CAKE
This convenient recipe uses items you have in your pantry, like sweet potatoes, cranberries, coconut and chocolate chips. Everyone will enjoy this delicious dessert! -Amie Valpone, New York, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, sweet potatoes, buttermilk, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the cream cheese, confectioners' sugar, cinnamon and chili powder. Spread over cake. Sprinkle with cranberries, coconut and chocolate chips. Refrigerate leftovers.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 250mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET POTATO-CRANBERRY CAKE
Chocolate and sweet potato batters are swirled together to make this moist, tender spice cake from Patricia Polley of Columbus, Ohio. Wrap and store the cooled cake overnight for easier slicing. (It's a great alternative to coffee cake for brunches.)
Provided by Midwest Living
Categories Food
Time 1h45m
Number Of Ingredients 17
Steps:
- Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves and nutmeg. Set aside.
- In a very large mixing bowl, beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
- Transfer one-third (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter over batter in pan. Spoon remaining plain batter over chocolate batter. Gently draw a table knife or thin metal spatula through the batters to marble them slightly.
- Bake in a 350° oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
- If you like, sift powdered sugar over cake just before serving.
Nutrition Facts : Calories 478 calories, Carbohydrate 51 g, Cholesterol 53 mg, Fat 29 g, Protein 4 g, SaturatedFat 5 g, Sodium 456 mg, Sugar 25 g
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 PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 375 degrees F.
- Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
- While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
- While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.
SWEET POTATOES WITH CRANBERRY CHUTNEY
This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.
Provided by Kim Severson
Categories dinner, lunch, vegetables, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 24 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 815 milligrams, Sugar 60 grams, TransFat 1 gram
SPICED SWEET POTATOES AND CRANBERRIES
Two good-for-you Thanksgiving dishes all in one.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
- Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 54.9 g, Fat 4.3 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 78.1 mg, Sugar 31.3 g
COLORFUL CRANBERRY SWEET POTATO BAKE
Sweet potatoes and tart cranberries are a feast for the eyes and the palate in this beautiful side dish. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place potatoes in a large saucepan with water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain., Toss cranberries with sugar, orange juice and salt; spread half of the mixture in a greased 11x7-in. baking dish. Top with half of the potatoes. Repeat layers. Dot with butter., Bake, covered, until cranberries are tender, about 25 minutes. Uncover; sprinkle with granola. Bake 10 minutes.
Nutrition Facts : Calories 261 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 323mg sodium, Carbohydrate 54g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.
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
SWEET POTATO-CRANBERRY CAKE
This cake makes a great morning coffee cake. If serving it in the morning, make it the day before. Wrap and store the cooled cake overnight for easier slicing. If serving straight away, allow 15 minutes cooling time. Note: Use canned potatoes for an easy prep or for 2 cups mashed, plain sweet potatoes, peel 1 pound sweet potatoes. Cut into 2- to 3-inch pieces. Cook potato pieces, covered, in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.
Provided by GoldsmithLissa
Categories < 4 Hours
Time 1h30m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves, and nutmeg. Set aside.
- In a very large bowl beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
- Transfer 1/3 (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter atop batter in pan. Spoon remaining plain batter atop chocolate batter. Using a thin metal spatula, swirl batter slightly to create a marbled appearance.
- Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
- If desired, sprinkle top of cake with powdered sugar just before serving. Makes 16 servings.
Nutrition Facts : Calories 7384.9, Fat 487.6, SaturatedFat 93.5, Cholesterol 846, Sodium 7644.5, Carbohydrate 717.9, Fiber 56.4, Sugar 321.9, Protein 101.7
TWICE BAKED CRANBERRY SWEET POTATOES
Make and share this Twice Baked Cranberry Sweet Potatoes recipe from Food.com.
Provided by gbovee
Categories Yam/Sweet Potato
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Clean potatoes and pierce with fork.
- Place on oven rack, bake for 1 and 1/4 hours or until tender, and set aside to cool.
- Cut each potato in half lengthwise and scoop pulp out with a spoon leaving 1/4 inch shell.
- Mash the potato pulp until smooth, stir in cranberry sauce, dried cranberries, butter and salt.
- Spoon mixture back into each shell dividing evenly.
- Place shells in baking pan and sprinkle with walnuts.
- Bake 25 to 35 minutes until thoroughly heated.
Nutrition Facts : Calories 137.6, Fat 6.2, SaturatedFat 1.8, Cholesterol 6.1, Sodium 172.6, Carbohydrate 19.9, Fiber 2.7, Sugar 8.3, Protein 2
SWEET POTATO CRANBERRY SAUCE BREAD
Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!
Provided by smileysdynamite
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
- Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
- Divide batter evenly among the loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 65.6 g, Cholesterol 46.5 mg, Fat 10.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 153.1 mg, Sugar 35.6 g
SWEET POTATO & CRANBERRY CASSEROLE
Make and share this Sweet Potato & Cranberry Casserole recipe from Food.com.
Provided by 4-H Mom
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place sweet potatoes in large pot, add water to cover sweet potatoes. Bring to boiling. Cover and cook 20 to 25 minutes or until tender, let cool.
- Preheat oven to 375 degrees. Pell and mash sweet potatoes. Stir in cranberry sauce and cinnamon. Spoon into lightly greased 2-quart casserole.
- Combine flour, sugar, and oats, cut in butter with pastry blender until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake 20 minutes. Top with marshmallows and bake 5 minutes or until golden brown.
SWEET POTATO & CRANBERRY LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING
A fair amount of work, but certainly delicious. Cranberries and walnuts are yummy and unexpected in the cake. I must say the sweet potatoes sounded more interesting than they were actually tasted, but it was still a great cake. A great fall cake.
Provided by Gay Gilmore
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Prick potatoes and roast until soft, about 1 hour.
- Let cool, and then peel and mash.
- Measure 2 cups mashed potatoes and reduce oven to 350.
- Butter and flour 2 9 inch cake pans.
- Line bottom with parchment.
- Sift flour and next 6 ingredients together in a bowl.
- In large bowl whisk together oil and sugars til smooth.
- Whisk in one egg at a time, then add potatoes.
- Whisk in flour in 3 additions.
- Stir in cranberries and walnuts.
- Divide cake mixture into the 2 pans and bake for 30 minutes until a toothpick in the center comes out clean.
- Cool completely on wire racks.
- For the Frosting: Use an electric mixer to beat cream cheese and butter til fluffy.
- Add powdered sugar, then orange juice and vanilla.
- Place one cake on platter flat side up and frost top.
- Place next layer on top, with its flat side down.
- Frost entire cake and use extra walnuts and cranberries to garnish as a ring around the top of the cake.
- Chill at least 2 hours to set the cake.
Nutrition Facts : Calories 795.7, Fat 40.2, SaturatedFat 12.5, Cholesterol 111.6, Sodium 497.7, Carbohydrate 104.4, Fiber 3.9, Sugar 71.1, Protein 8.2
LAYERED SWEET POTATO AND CRANBERRY CASSEROLE
I tried this casserole for Thanksgiving and was very pleased with it. It is lighter than the traditional sweet potato casserole and fresher tasting, too. It is an easy casserole to put together but it does take a bit of time to layer the sweet potato slices. However, it is worth it because the end result is very attractive. Usually I follow a recipe exactly the first time I am making it. But in this case, I have to admit to increasing the amounts of brown sugar and cranberries used in the layering. I upped the brown sugar to about 2/3 cup and the cranberries to 1-1/2 cups easily -- maybe a little more. Didn't hurt the casserole a bit! The time for baking or boiling the potatoes is not figured into the timing because it can be done a day or two ahead of time.
Provided by Lorraine of AZ
Categories Yam/Sweet Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bake the potatoes in a 350 degree F. oven for about an hour or until tender. I actually baked 5 potatoes and found I needed the extra one for the casserole. You may also boil the potatoes, but I find baking them gives a sweeter taste; also, they peel easier. Drain potatoes if they were boiled. In either case let the potatoes cool enough to handle and peel the potatoes. You can do this step a day or two ahead of time. Place potatoes in a covered container and refrigerate.
- Preheat the oven to 350 degrees F. Cut the potatoes in 1/4-inch slices. Grease a 9x13-inch baking dish and layer the slices in the dish, overlapping them slightly. You'll have 3 or 4 vertical rows depending on how "fat" your potatoes are.
- Sprinkle the potatoes with half the brown sugar; dot with 1-1/2 teaspoons butter. Top with 1/2 of the cranberries. Repeat layers, using remaining brown sugar and cranberries. Pour orange juice over the top of the casserole.
- Cover casserole and bake in preheated oven for 45 minutes.
- Combine the walnuts, 2 tablespoons of melted butter, 1 tablespoon brown sugar and cinnamon; stir well. Sprinkle this mixture over the top of the casserole and return to the oven. Bake, uncovered, an additional 10 minutes.
Nutrition Facts : Calories 213.1, Fat 9.2, SaturatedFat 3.2, Cholesterol 11.4, Sodium 73, Carbohydrate 32.3, Fiber 3.1, Sugar 19.6, Protein 2.3
CRANBERRY SWEET POTATO SPICE CAKE
There is more to sweet potatoes than toasted marshmallows! This cake has amazing flavor and options are endless to change up the recipe. For frosting, use your favorite, such as cream cheese, butter cream, or maple cream.
Provided by Pamela J Hagen-French
Categories Desserts Cakes Spice Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl.
- Beat butter and sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add molasses and vanilla extract with last egg. Add sweet potatoes, cranberries, and walnuts; mix until batter is thoroughly combined. Gradually beat flour mixture into batter until thoroughly combined. Pour batter into prepared baking pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool in the pans for 10 minutes before turning out onto wire rack to cool completely.
Nutrition Facts : Calories 493.2 calories, Carbohydrate 66.5 g, Cholesterol 80.6 mg, Fat 23.6 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 11.8 g, Sodium 467.1 mg, Sugar 36.4 g
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.
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