- 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
- 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.
Originally published as Cranberry Sweet Potato Bake in Country Woman Christmas Annual 1997, p25
Reviews for Colorful Cranberry Sweet Potato Bake
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Reviewed Dec. 13, 2011
I wanted a way to fit in cranberries to my Thanksgiving dinner but I do not like most cranberry items. This was an excellent way to get them in and flavor was liked by everyone. I would definatly make again.
Reviewed Nov. 20, 2010
Super easy-loved the cranberry flavor.