Cranberry Sweet Potato Cobbler Recipes

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SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

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. -Jill Doyle, Kingston, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, 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

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. 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° for 30 minutes. , 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.

Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.

CRANBERRY SWEET POTATOES



Cranberry Sweet Potatoes image

A simple yet festive holiday side dish that's sure to wow thanks to the addition of dried cranberries, cranberry juice and cranberry sauce!

Provided by Dotdash Meredith Creative

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 13

For the potatoes
5 large sweet potatoes (about 3 pounds), unpeeled and halved crosswise
2 1/8 teaspoons kosher salt, divided
3/4 cup Ocean Spray® Cranberry Juice Cocktail
1/2 cup Ocean Spray® Jellied Cranberry Sauce
3 tablespoons unsalted butter
1 tablespoon brown sugar
Zest from 1 orange, finely grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
For the cranberry topping
1/3 cup Ocean Spray® Craisins® Dried Cranberries
1/4 cup cranberry juice

Steps:

  • Preheat the oven to 425oF. Generously butter a 9 X 13-inch baking dish or equivalent.
  • Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve.

Nutrition Facts : Calories 238 kcal, Carbohydrate 48 g, Cholesterol 11 mg, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, Sodium 378 mg, Sugar 28 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g

SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING



Sweet Potato Pie with Crunchy Cranberry Topping image

Provided by Tyler Florence

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 18

2 pounds sweet potatoes, for 1 1/2 cups puree
1/4 cup (1/2 stick) unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten
1/2 cup pecans
1 (8-ounce) package frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12), such as Amaretti di Saronno

Steps:

  • Heat the oven to 375 degrees F.
  • Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
  • While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
  • Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
  • While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
  • Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.

MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES



Maple-Baked Sweet Potatoes with Cranberries image

Maple-baked sweet potatoes with a berry snap of cranberries.

Provided by Blue Buddha

Time 1h25m

Yield 8

Number Of Ingredients 7

4 medium sweet potatoes, peeled
1 cup Grade A maple syrup
⅓ cup packed brown sugar
1 ½ cups fresh cranberries
2 tablespoons unsalted butter, or to taste
½ teaspoon dried thyme leaves
8 sprigs fresh thyme

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
  • Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
  • Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
  • Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 67.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 8.2 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 71.9 mg, Sugar 37.8 g

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.

Provided by Erika Glasco

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 10

Number Of Ingredients 9

1 (12 ounce) package whole cranberries
1 small unpeeled orange, sliced
1 ⅓ cups white sugar
½ cup pecan pieces
¼ cup orange juice
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground mace
1 (40 ounce) can cut yams, drained

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
  • Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g

CRANBERRY SWEET POTATO COBBLER



Cranberry Sweet Potato Cobbler image

Since becoming a vegetarian, I was looking for Sweet Potato recipes that don't involve marshmallows and cranberry recipes that don't involve gelatin. After making this, I don't miss any of that. Seriously - this is like the best thing I've tasted in forever and is perfect for Thanksgiving and Christmas. I use the same dough that I use for pie crust - just roll it about a bit thicker. You can find the recipe for pie crust here: http://www.food.com/recipe/perfect-lemon-meringue-pie-344978

Provided by adhoc

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs sweet potatoes (I use garnet yams, thinner ones so they'll cook faster.) or 1 1/2 lbs yams (I use garnet yams, thinner ones so they'll cook faster.)
3 cups cranberries (Fresh or frozen is fine, I use 1 regular-sized package from the grocery store.)
2/3 cup sugar
1/3 cup orange juice
1/2 teaspoon salt
1 -2 tablespoon butter
1 pie crust, ready to be rolled out

Steps:

  • In a large saucepan, cover sweet potatoes with water and bring to a boil. Boil until tender - about 30-45 minutes.
  • Drain and cool the sweet potatoes. Peel and slice into 1 inch pieces.
  • Preheat oven to about 350 degrees.
  • Combine cranberries, sugar, orange juice and salt into a bowl and mix together to coat the cranberries.
  • Put about a 1/3 of the cranberries in the bottom of an 8x8 glass baking dish. Cover in a layer of sweet potatoes and pour a bit of the orange juice liquid over the potatoes. Top with a another layer of cranberries and another layer of sweet potatoes. Again, pour a little bit of the orange juice mixture over the sweet potatoes. Put the rest of the cranberries on top. Pour a little more of the orange juice liquid on top, but don't do too much. I've found that too much of the liquid tends to overcook the sweet potatoes. You'll have about 1/3 to 1/2 of the liquid left in the bowl to be discarded.
  • Dot the top with the butter.
  • Roll out the pie dough to about 1/4 inch thick - a little thicker than if using as a pie crust. Place the crust on the top of the baking dish and seal it to the dish with your fingers.
  • Bake for 30 minutes.

Nutrition Facts : Calories 381.5, Fat 12, SaturatedFat 3.7, Cholesterol 5.1, Sodium 430.3, Carbohydrate 66.3, Fiber 6.8, Sugar 30.2, Protein 3.9

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