Sweet Potato and Cranberry Bake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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 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:
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.
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