Holiday Citrus Sweet Potatoes Recipe

Holiday Citrus Sweet Potatoes Recipe
Holiday Citrus Sweet Potatoes Recipe photo by Taste of Home
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Holiday Citrus Sweet Potatoes Recipe

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Change out your traditional sweet potato recipe with this new version. The fruit sauce provides a bright, but not too sweet accent to the sweet potatoes. This side is sure to be enjoyed.—Maureen Akins, Kent, Washington
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min.

Ingredients

  • 6 large sweet potatoes (about 4-1/2 pounds)
  • 1 can (20 ounces) pineapple chunks
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 tablespoons dark brown sugar
  • 1 cup orange juice
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup dried cranberries

Directions

Scrub and pierce sweet potatoes. Bake at 400° for 45-50 minutes or just until tender. Reduce heat to 350°. When cool enough to handle, peel and cut into 1/2-in. slices. Place in a greased 13-in. x 9-in. baking dish.
Drain pineapple, reserving juices. In a small saucepan, combine cornstarch and brown sugar. Gradually stir in orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pineapple, oranges and cranberries; heat through.
Pour sauce over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 8 servings.
Originally published as Holiday Citrus Sweet Potatoes in Taste of Home Christmas Annual Annual 2011, p43

Nutritional Facts

1 serving: 306 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 76g carbohydrate (48g sugars, 6g fiber), 3g protein.

  • 6 large sweet potatoes (about 4-1/2 pounds)
  • 1 can (20 ounces) pineapple chunks
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 tablespoons dark brown sugar
  • 1 cup orange juice
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup dried cranberries
  1. Scrub and pierce sweet potatoes. Bake at 400° for 45-50 minutes or just until tender. Reduce heat to 350°. When cool enough to handle, peel and cut into 1/2-in. slices. Place in a greased 13-in. x 9-in. baking dish.
  2. Drain pineapple, reserving juices. In a small saucepan, combine cornstarch and brown sugar. Gradually stir in orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pineapple, oranges and cranberries; heat through.
  3. Pour sauce over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 8 servings.
Originally published as Holiday Citrus Sweet Potatoes in Taste of Home Christmas Annual Annual 2011, p43

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