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Holiday Citrus Sweet Potatoes

 Holiday Citrus Sweet Potatoes
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
8 ServingsPrep: 1 hour Bake: 35 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 306 calories, trace fat (trace saturated fat), 0 cholesterol, 25 mg sodium, 76 g carbohydrate, 6 g fiber, 3 g protein.