- 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
- Place sweet potatoes in a greased 11x7-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.
Reviews forWinning Cranberry Sweet Potato Bake
""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!""
"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."
"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."
"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."
"This looked interesting"