Sweet Potato and Cranberry Bake Recipe

4 2
Sweet Potato and Cranberry Bake Recipe
Sweet Potato and Cranberry Bake Recipe photo by Taste of Home
Publisher Photo

Sweet Potato and Cranberry Bake Recipe

Be the first to add a review
4 2
Publisher Photo
Instead of serving sweet potatoes alone at Christmas, I like to pair them with cranberries. Each bite offers a delicious contrast of sweet and tart flavors. —Linda Boot, Fort St. John, British Columbia
MAKES:
12-14 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min.

Ingredients

  • 3-1/2 pounds sweet potatoes
  • 2 large onions, peeled and halved
  • 2 teaspoons olive oil
  • 2 cups halved fresh or frozen cranberries
  • 2/3 cup packed brown sugar
  • 1/2 cup orange juice
  • 2 tablespoons butter, melted
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon each salt, ground ginger, cinnamon and nutmeg

Directions

Place sweet potatoes and onions on a baking sheet; brush onions with oil. Bake, uncovered, at 400° for 50-60 minutes or just until tender. When cool enough to handle, peel and cube potatoes and dice onions; place in a large bowl.
Combine the remaining ingredients; mix well. Gently stir into potato mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through, stirring once. Yield: 12-14 servings.
Originally published as Cranberry Sweet Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p69

Nutritional Facts

1 cup: 180 calories, 3g fat (1g saturated fat), 4mg cholesterol, 156mg sodium, 39g carbohydrate (29g sugars, 4g fiber), 1g protein.

Popular Videos

  • 3-1/2 pounds sweet potatoes
  • 2 large onions, peeled and halved
  • 2 teaspoons olive oil
  • 2 cups halved fresh or frozen cranberries
  • 2/3 cup packed brown sugar
  • 1/2 cup orange juice
  • 2 tablespoons butter, melted
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon each salt, ground ginger, cinnamon and nutmeg
  1. Place sweet potatoes and onions on a baking sheet; brush onions with oil. Bake, uncovered, at 400° for 50-60 minutes or just until tender. When cool enough to handle, peel and cube potatoes and dice onions; place in a large bowl.
  2. Combine the remaining ingredients; mix well. Gently stir into potato mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through, stirring once. Yield: 12-14 servings.
Originally published as Cranberry Sweet Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p69

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet Potato and Cranberry Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review