Candied Ginger Sweet Potatoes With Dried Cranberries |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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You may get confused when eating this yummy side. Yes! It is a side not a dessert. The flavor of this is so yummy. You have the sweetness from the potatoes, brown sugar, dried cranberries and juice. Yet tanginess from the cranberries & juice. And a nice bite and sweetness from the Ginger. Real Comfort food!This recipe uses my optional Mixed-Herb Compound Butter for Veggies or Meat or your choice and Crystallized Ginger , Ginger Syrup & Ginger Sugar or store bought. Enjoy! Ingredients:
2 tablespoons butter (try your favorite compound butter or mixed-herb compound butter for veggies or meat) or 2 tablespoons unsalted butter |
1 lb sweet potatoes or 1 lb yam, sliced |
1 ounce candied ginger, diced (store bought or crystallized ginger , ginger syrup & ginger sugar) |
2 tablespoons dried cranberries |
1/2 cup pineapple juice |
1 tablespoon brown sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. In an oven proof 8x8 dish melt butter in dish in the oven.
3. Meanwhile mix the remaining ingredients together.
4. Place potatoes in a bowl and pour butter over give a toss.
5. Layer them in the same pan you should have 2 layers. Pour the mixture over and bake till tender about 40 minutes. Baste with juice mixture half way through.
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