Cranberry and Sweet Potato Bake
I adapted this recipe slightly from one found in Hometown Cooking magazine (Oct. 2001). This would be great to serve at the holidays. I included some notes below.
List of Ingredients
1 1/2 lbs. sweet potatoes, peeled and sliced -- (4 to 5 medium)
1 cup fresh cranberries
1/2 cup raisins
3 T. butter -- melted
1/2 cup packed light brown sugar -- or to taste*
1 t. ground cinnamon
1/2 t. nutmeg or mace
1/8 t. salt -- optional
1/4 cup cranberry juice -- apple cider, or apple juice
1 or 2 large tart apples -- peeled and sliced
1/3 cup chopped, toasted pecans
Recipe
Combine sweet potatoes, cranberries, raisins, and melted butter; toss to coat.
Combine sugar, cinnamon, nutmeg, and salt. Add sugar mixture to sweet potato mixture; toss gently to coat.
Spoon sweet potato mixture into a 2-quart casserole dish. Pour juice over mixture.
Cover; bake in a 350 degree oven for 30 minutes.
Stir in apple slices.
Bake, covered, 25 to 30 minutes more until potatoes are tender. Sprinkle with nuts.
8 servings
Per serving: 255 cal., 8 g. fat, 45 g. carbo., 2 g. fiber (these totals are correct when using only 1/4 cup sugar and cranberry juice instead of cider)
Serving Ideas : I served this with Garlic-Studded Pork Loin Roast, green beans, and sourdough french bread.
NOTES : The original recipe called for 1/4 cup sugar, but I didn't think it was sweet enough so I mixed in some brown sugar. The 1/2 cup listed above is approximate. It also called for cranberry juice and nutmeg, but I used apple cider and mace. I might add a little more juice next time and possibly reduce the mace a bit. I used golden raisins and frozen cranberries (unthawed). I had to bake it a little longer. Maybe my sweet potatoes were too thick. The recipe didn't say how thick they should be, so mine were about 1/3 to 1/2 inch thick. Also, I added the pecans after I stirred in the apple.
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