Sweet Potatocranberry Casserole Food

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.

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.

SWEET POTATO CRANBERRY CASSEROLE

Steps:

• 1. Combine cranberries, sugar, pecan halves, orange juice and spices in a 2-quart casserole. Bake at 375 degrees F for 30 minutes. Stir potatoes into cranberry mixture and bake 15 minutes or until heated through. Serves 8

LAYERED SWEET POTATO AND CRANBERRY CASSEROLE

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.

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.

CRANBERRY-PECAN SWEET POTATO CASSEROLE

Steps:

• In a small bowl, combine the sweet potato, sugar, cranberries, butter, egg and vanilla. Transfer to a greased shallow 2-cup baking dish., Combine the pecans, brown sugar and flour. Cut in butter until crumbly. Sprinkle over top., Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.

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:

• Boil yams until tender and then cut into quarter-inch slices. Layer yams, then ½ of other ingredients, then ½ yam slices, then remaining cranberries and sugar. Pour orange juice on last. Cover and bake at 350 for 45 minutes. Then uncover and add topping and bake 10 minutes more. Add grated orange rind for tangy taste; can cut down on sugar and substitute dried cranberries for fresh.
• (Topping is nuts, oats, brown sugar, melted butter and cinnamon).

CRANBERRY SWEET POTATO CASSEROLE WITH CRUMB TOPPING

Steps:

• Preheat over to 350 degrees.
• Spray a 13x9 inch pan with cooking spray.
• Cut yams into one inch cubes.
• Place in baking dish.
• Add in the cranberries and nuts.
• Sprinkle with cinnamon and nutmeg.
• Prepare Topping:.
• Mix oatmeal, flour, packed brown sugar, cinnamon and nutmeg together in a separate bowl.
• Cut in the butter.
• Consistancy should be lumpy.
• Sprinkle over the top of the Yam mixture.
• Bake at 350 degrees for 30 minutes.
• The cranberries should have burst.
• Sprinkle marshmallows on top and bake five more minutes or until marshmallows are browned.

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 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:

• 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.