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Cranberry Sweet Potato Bake Recipe

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Sweet potatoes and tart cranberries are a feast for the eyes as well as the palate in this appealing side dish.

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6-8 Servings
Prep: 45 min. Bake: 35 min.

Ingredients

1-1/2 pounds sweet potatoes
1-1/2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon butter
1-1/2 cups granola without raisins

Directions

In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel potatoes; cut into 1-in. pieces. Combine cranberries, sugar, orange juice and salt; place half in a greased 11-in. x 7-in. baking dish. Top with half of the sweet potatoes. Repeat layers. Dot with butter. Cover and bake at 350° for 25 minutes or until cranberries are tender. Uncover and sprinkle with granola; return to the oven for 10 minutes. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 249 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 355 mg sodium, 51 g carbohydrate, 7 g fiber, 5 g protein.

Cranberry Sweet Potato Bake published in Country Woman Christmas Annual 1997, p25

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