Col­or­ful Cran­berry Sweet Potato Bake

Simple & Delicious - - ON THE SIDE - —Pa­tri­cia Kile, El­iz­a­beth­town, PA

11/2 lbs. peeled sweet pota­toes, cut into 1-in. cubes 11/2 cups fresh or frozen cran­ber­ries, thawed 2/3 cup su­gar

1/3 cup or­ange juice 1 tsp. salt 1 Tbsp. but­ter 11/2 cups gra­nola with­out raisins Pre­heat oven to 350¡. Place pota­toes in a saucepan with wa­ter to cover; bring to a boil. Re­duce heat; cook, un­cov­ered, un­til ten­der, 10-15 min­utes. Drain. Toss berries with su­gar, juice and salt; spread half of the mix­ture into a greased 11x7-in. bak­ing dish. Top with half of the pota­toes. Re­peat lay­ers. Dot with but­ter. Bake, cov­ered, un­til berries are ten­der, about 25 min­utes. Un­cover; top with gra­nola. Bake 10 min­utes more. Serves 8.


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