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 DOUGHNUTS
I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY KNOTS
Provided by Food Network Kitchen
Categories side-dish
Time 3h40m
Yield 24 rolls
Number Of Ingredients 16
Steps:
- Make the Basic Dinner-Roll Dough, using the cranberries, lemon zest and nutmeg as the mix-ins. Let rise as directed.
- Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or chef's knife. Roll each piece into a 7- to 8-inch-long rope. Tie each rope into a knot. Arrange on the prepared baking sheets. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the knots with the beaten egg. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
- Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
- Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
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 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
CRANBERRY SWEET POTATOES
A simple yet festive holiday side dish that's sure to wow thanks to the addition of dried cranberries, cranberry juice and cranberry sauce!
Provided by Dotdash Meredith Creative
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425oF. Generously butter a 9 X 13-inch baking dish or equivalent.
- Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve.
Nutrition Facts : Calories 238 kcal, Carbohydrate 48 g, Cholesterol 11 mg, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, Sodium 378 mg, Sugar 28 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g
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 WALNUT SWEET POTATOES
This recipe comes from Taste of Home's Best Holiday Recipes, 2009, & if you're as big a fan of the sweet potato as I am, well . . .
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
- In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt.
- Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
- Stir in the walnuts & mustard & heat through.
- Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
- Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.
Nutrition Facts : Calories 163.4, Fat 6.3, SaturatedFat 1.4, Cholesterol 3.8, Sodium 118.3, Carbohydrate 26, Fiber 3.2, Sugar 12.5, Protein 2.3
CRANBERRY CHICKEN WITH SWEET POTATOES
This is a wonderful dinner to serve family or friends. Great around the holidays or any ol' time of year. Serve with / over buttered noodles
Provided by Chicagoland Chef du
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Peel potato and slice thin. Place evenly in a 8x8 baking dish sprayed with non-stick spray.
- Alternately, you can slice potatoes, drizzle with EVOO' and roast them ona baking sheet at 400° until slightly tender before lining the 8x8 baking dish with them and placing chicken over.
- Place chicken breasts on top of potatoes.
- Combine all other ingredients and pour over chicken.
- Bake uncovered for 50-60 minutes until chicken is done and potatoes are tender.
- Note: Optional: Sprinkle sweet potato with EVOO and roast in oven sprinkled prior to layering in 8x8.
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
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
SWEET POTATO/CRANBERRY CASSEROLE
This is delicious with any meal but especially good with chicken, turkey or ham. Great for holidays because you can do it ahead.
Provided by Bergy
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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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