Sweet Potato Cranberry Bake

SUBMITTED BY: Jill Doyle

"In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to."

PREP TIME	50 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

READ REVIEWS (25)

DIRECTIONS

Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top.
Cover and bake at 350 degrees F for 30 minutes. In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 25, 2006 by PINENUT

I made this for my very first Thanksgiving dinner and it was a huge hit. I even loved the leftovers the following day. I made it the day before except for the topping and final baking. I did that part just before I took the turkey out of the oven. While the turkey set and then was carved, the sweet potato cranberry bake finished baking so that everything got to the table at the same time. I loved this recipe!!

4 users found this review helpful

Reviewed on Nov. 20, 2007 by KP

This is great recipe for the Crock Pot! I signed up for sweet potatoes for our company Thanksgiving lunch without considering how I would provide a hot dish to 40 people. But I found this recipe and thought it would easily convert to the slow cooker - it did! I quadrupled the recipe and probably added a LOT more butter (that can't be a bad thing, right?!). The dish got rave reviews - one of my coworkers nearly hugged me she loved it so much. I just followed the directions, but instead of baking it, I put it all in the slow cooker on high for 3 1/2 hours. Perfect!

3 users found this review helpful

Reviewed on Dec. 27, 2006 by Sally

This is great. The cranberries give a nice tartness and the dish is very pretty with the deep red of the berries contrasting with the potatoes. I have always made mashed sweet potatoes with some orange juice, cinnamon, brown sugar, etc. for Thanksgiving and that has been a family favorite. This casserole is a delicious change and makes a more festive presentation. Thanks! I thought I would add that I took this to a Thanksgiving dinner and it was a big hit.

3 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?