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    Sweet Potatoes with Cranberry Sauce


    Source of Recipe


    Christmas with Southern Living 1999


    Recipe Introduction


    I found this recipe when I was looking for a traditional, but different recipe for Thanksgiving. It is delicious and has the added benefit of serving as two dishes in one. Plus, it is MAKE-AHEAD (my favorite).


    List of Ingredients


    • 4 lb. sweet potatoes
    • 1 (16 oz.) can whole-berry cranberry sauce
    • 1 c. fresh cranberries
    • 1/4 c. orange juice
    • 1/2 c. firmly packed brown sugar
    • 2 T. butter
    • 3/4 t. ground cinnamon
    • 1/4 t. ground nutmeg


    Instructions


    1. MAKE AHEAD: Wash sweet potatoes; prick several times with a fork. Arrange on paper towels in microwave oven, leaving 1" between each. Microwave at HIGH 22 mintes, rearranging potatoes once; let stand 5 minutes. Cool potatoes to touch; peel and cut into 1/2" slices. Arrange slices in a slightly overlapping spiral pattern 1 to 2 layers thick in a 12" round baking dish; set aside.
    2. Meanwhile, combine cranberry sauce and remianing 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Pour cranberry mixture over sweet potatoes; cool. Cover tightly, and chill overnight.
    3. WHEN READY TO SERVE: Remove from refrigerator; let stand 30 minutes. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated and bubbly.


    Final Comments


    Serves 8.
 

 

 

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