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Colorful Cranberry Sweet Potato Bake

 Colorful Cranberry Sweet Potato Bake
Sweet potatoes and tart cranberries are a feast for the eyes as well as the palate in this appealing side dish.
6-8 ServingsPrep: 45 min. Bake: 35 min.


  • 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.
Nutritional 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.