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This recipe is a different - and tasty - way to serve sweet potatoes. It goes well with ham, turkey or chicken.
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Contest Winning
Quick
Nutritional Facts 1 serving (1 each) equals 171 calories, 4 g fat (trace saturated fat), 0 cholesterol, 46 mg sodium, 35 g carbohydrate, 3 g fiber, 1 g protein.
Originally published as Cranberry Sweet Potato Bake in Country October/November 2003, p49
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Reviewed on Nov. 12, 2012 by de3aej5
Haven't made this, and won't. Both reviews, while positive, cite significant revisions to make this recipe work, so why would I try it as is? Why do folks give a 4 star rating to recipes they significantly alter? It's misleading.
Reviewed on Feb. 02, 2012 by intlanne
Instead of canned sweet potatoes I used fresh ones. I also didn't have orange marmalade so I used raspberry preserves. I thought it might make it too sweet but it turned out fine. Overall it's a sweeter flavored dish but made a great side to our meal.
Reviewed on Dec. 04, 2011 by GrammyA
Delicious, but I changed it up a bit because my husband is diabetic and I didn't have any orange marmalade. Instead of the orange marmalade I used table syrup sweetened with Splenda and some orange flavored Crystal Lite powder. Also, I used sweet potatoes I had previously baked, not canned ones. I made a small amount to try on me and my husband and it was so good I made a 9x13 pan full and took it to a gathering. EVERYONE loved it.
Reviewed on Dec. 29, 2008 by maggie0215
This looked interesting
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