Winning Cranberry Sweet Potato Bake Recipe
Winning Cranberry Sweet Potato Bake Recipe photo by Taste of Home

Winning Cranberry Sweet Potato Bake Recipe

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This recipe is a different - and tasty - way to serve sweet potatoes. It goes well with ham, turkey or chicken.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 2 cans (15 ounces each) cut sweet potatoes, drained
  • 1 cup fresh or frozen cranberries
  • 1/4 cup coarsely chopped pecans
  • 1/2 cup orange marmalade, warmed

Nutritional Facts

1 each: 171 calories, 4g fat (trace saturated fat), 0mg cholesterol, 46mg sodium, 35g carbohydrate (29g sugars, 3g fiber), 1g protein

Directions

  1. Place sweet potatoes in a greased 11-in. x 7-in. baking dish. Sprinkle with cranberries and pecans; spoon marmalade over top. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 4-6 servings.
Originally published as Cranberry Sweet Potato Bake in Country October/November 2003, p49

Reviews for Winning Cranberry Sweet Potato Bake

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2016

""This recipe is good as written and when adjusted for those with special dietary needs. I've made it both ways this past weekend for a family gathering. My brother, who is a Master Chef at a top restaurant in California, told me that a recipe is just a starting point. You can follow it as is or you can make it your own, based on your dietary needs. I'm one of four siblings with diabetes, two also have heart issues and he is the one who helped us to learn how to adjust our favorite recipes to be "diabetic and heart" friendly. One more thing, he said a great recipe is one that can be easily adjusted to fit all dietary needs. HAPPY COOKING!""

MY REVIEW
Reviewed Nov. 12, 2012

"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."

MY REVIEW
Reviewed Feb. 2, 2012

"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."

MY REVIEW
Reviewed Dec. 4, 2011

"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."

MY REVIEW
Reviewed Dec. 29, 2008

"This looked interesting"

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