Sweet Potato Cran­berry Bake

My hus­band helps har­vest cran­ber­ries at a friend’s bogs, so I have ac­cess to the fresh­est in­gre­di­ents to make this sea­sonal side dish my fam­ily looks for­ward to.

Simple & Delicious - - ON THE MENU - —Jill Doyle, Kingston, MA

Prep: 50 min. • Bake: 40 min. Makes: 8 serv­ings

4 large sweet po­ta­toes 2 cups fresh or frozen cran­ber­ries 1/2 cup packed brown sugar 2 Tbsp. but­ter, melted 1/2 cup or­ange juice


1/2 cup chopped wal­nuts 1/₄ cup packed brown sugar 1/2 tsp. ground cin­na­mon 3 Tbsp. cold but­ter

1. Place sweet po­ta­toes in a Dutch oven; cover with wa­ter. Bring to a boil. Re­duce heat; cover and sim­mer for 20-30 min­utes or un­til ten­der. Drain. When cool enough to han­dle, peel sweet po­ta­toes and cut into ¹₄-in. slices.

2. Place half in a greased 2¹ ₂-qt. bak­ing dish. Top with half the cran­ber­ries, brown sugar and but­ter. Re­peat lay­ers. Pour or­ange juice over top. Cover and bake at 350° for 30 min­utes.

3. In a small bowl, com­bine the wal­nuts, brown sugar and cin­na­mon; cut in but­ter. Sprin­kle over sweet potato mix­ture.

Bake, un­cov­ered, un­til top­ping is golden brown, about 10 min­utes longer.

³/₄ CUP 386 cal., 12g fat (5g sat. fat), 19mg chol., 81mg sod., 68g carb. (40g sug­ars, 7g fiber), 4g pro.

Sweet Potato Cran­berry Bake

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