Cranberry Sweet Potatoes 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.

MAPLE-CRANBERRY SWEET POTATOES



Maple-Cranberry Sweet Potatoes image

You can prepare the sweet potatoes (even arrange them in a casserole) and syrup up to 1 day ahead and refrigerate separately. Allow both to come to room temperature before baking.

Categories     cranberry     sweet potatoes     sweet potato recipe     easy thanksgiving recipes     thanksgiving side dish recipes

Time 1h

Yield 10

Number Of Ingredients 5

4 lb. sweet potatoes
salt
1 c. pure maple syrup
1 1/2 c. cranberries
3 tbsp. butter (no substitutions)

Steps:

  • In covered 6-quart saucepot, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain. Set aside until cool enough to handle.
  • Meanwhile, in 1-quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter, and 1/2 teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.
  • Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise into 1-inch-thick slices and arrange in shallow 3-quart ceramic or glass baking dish, overlapping slices if necessary.
  • Spoon maple-cranberry syrup evenly over potatoes. Bake, uncovered, 20 minutes or until hot.
  • To make Ginger-Almond Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare ginger syrup: In 1-quart saucepan, melt 1 tablespoon margarine or butter on medium. Add 2 teaspoons grated peeled fresh ginger; cook 1 minute, stirring. Stir in 1/2 cup apricot preserves, 1/4 cup orange juice, and 1/2 teaspoon salt; heat to boiling, stirring. Complete recipe as in steps 3 and 4, spooning ginger syrup over potatoes and sprinkling with 1/2 cup toasted sliced natural (with brown skin still on) almonds before baking.Each serving: About 230 calories, 4 g protein, 45 g carbohydrate, 4 g total fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 210 mg sodium.To make Butterscotch-Spice Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare butterscotch-spice syrup: In 1-quart saucepan, heat 1/2 cup packed brown sugar, 3 tablespoons butter (no substitutions), 2 tablespoons water, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper (cayenne) to boiling, stirring until smooth; remove from heat. Complete recipe as in steps 3 and 4, spooning butterscotch-spice syrup over potatoes before baking.Each serving: About 210 calories, 2 g protein, 43 g carbohydrate, 4 g total fat (2 g saturated), 4 g fiber, 10 mg cholesterol, 175 mg sodium.

Nutrition Facts : Calories 260 calories

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 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

CRANBERRY-GLAZED SWEET POTATOES



Cranberry-Glazed Sweet Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup cranberry juice cocktail
3 tablespoons dark brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted almonds

Steps:

  • Preheat the oven to 400 degrees F.
  • On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
  • In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
  • When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

CRANBERRY SWEET POTATO CASSEROLE



Cranberry Sweet Potato Casserole image

This quick and easy casserole combines two traditional holiday foods, sweet potatoes and cranberries, into one delicious dish.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 40m

Yield 12

Number Of Ingredients 6

1 (14 ounce) can whole-berry cranberry sauce
2 (29 ounce) cans Bruce's Yams Cut Sweet Potatoes in Syrup, drained
1 ½ cups slightly crushed cornflakes
3 tablespoons melted butter
2 tablespoons brown sugar
½ teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350 degrees F.
  • Spread cranberry sauce into the bottom of a 6-cup casserole dish.
  • Spoon sweet potato chunks over the top.
  • In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.

Nutrition Facts : Calories 300 calories, Carbohydrate 66.4 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 165.9 mg, Sugar 15.6 g

SWEET POTATOES WITH CRANBERRIES



Sweet Potatoes With Cranberries image

I do not remember where I got this recipe, but I wanted a sweet potato dish that did not use a lot of sugar as the normal recipes.

Provided by Coppercloud

Categories     Yam/Sweet Potato

Time 1h50m

Yield 7-8 serving(s)

Number Of Ingredients 9

4 lbs small sweet potatoes, peeled and sliced crosswise 1/4 inch thick
4 tablespoons unsalted butter, melted
2 tablespoons Bourbon or 2 tablespoons vanilla
salt & freshly ground black pepper
1 cup water
3/4 cup cranberries
1/3 cup light brown sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon

Steps:

  • Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
  • Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
  • In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
  • Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
  • These can be made a head of time, then warmed before serving.

Nutrition Facts : Calories 337.9, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 147.8, Carbohydrate 63.8, Fiber 8.3, Sugar 21.4, Protein 4.2

CRANBERRY SWEET POTATOES



Cranberry Sweet Potatoes image

I got this recipe with my new crockpot. I'm not a fan of sweet potatoes, but this changed my mind. Hope you all enjoy it as much as I did. You can add more cranberries if desired.

Provided by Becky in Wisconsin

Categories     Yam/Sweet Potato

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 tablespoons orange juice
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 lbs sweet potatoes, washed, peeled and cut into 1 inch pieces
1/2 cup dried cranberries

Steps:

  • In crockpot dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.
  • Cover and cook on HIGH while preparing potatoes.
  • Stir potatoes, and dried cranberries into warm mixture, cover and cook on HIGH for 3 - 4 hours.
  • SHORTCUT TIP: Replace potatoes with drained canned sweet potatoes. Reduce cooking temperature to Medium.

COLORFUL CRANBERRY SWEET POTATO BAKE



Colorful Cranberry Sweet Potato Bake image

Sweet potatoes and tart cranberries are a feast for the eyes and the palate in this beautiful side dish. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 7

1-1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
1-1/2 cups fresh or frozen cranberries, thawed
2/3 cup sugar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon butter
1-1/2 cups granola without raisins

Steps:

  • Preheat oven to 350°. Place potatoes in a large saucepan with water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain., Toss cranberries with sugar, orange juice and salt; spread half of the mixture in a greased 11x7-in. baking dish. Top with half of the potatoes. Repeat layers. Dot with butter., Bake, covered, until cranberries are tender, about 25 minutes. Uncover; sprinkle with granola. Bake 10 minutes.

Nutrition Facts : Calories 261 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 323mg sodium, Carbohydrate 54g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.

MAPLE-CRANBERRY SWEET POTATOES



Maple-Cranberry Sweet Potatoes image

Liven up simple baked sweet potatoes with a sweet and tangy maple-cranberry sauce.

Provided by Court

Categories     Side

Yield 4

Number Of Ingredients 8

2 sweet potatoes
1 tablespoon vegetable oil
1/2 cup peeled and minced shallots
1 tsp fresh ginger (peeled and minced)
3 1/2 cups cranberries
1 orange (juice and zest)
3 tbsps maple syrup
1 tbsp unsalted butter

Steps:

  • Preheat the oven to 400°F. Pierce the skin of each sweet potato several times with a fork and place on a baking sheet. Bake the sweet potatoes for 45 to 60 minutes or until completely tender, then remove from the oven.
  • While potatoes are baking, begin heating the oil in a small sauce pot. Add the shallots and ginger and saute over medium-high heat for 2 to 3 minutes. Add the cranberries, orange juice and zest, maple syrup and a pinch each of salt and black pepper. Bring to a boil, reduce the heat and simmer on low for 10 to 15 minutes until the cranberries have broken down and the sauce is thickened. Remove from heat and stir in butter. Taste for salt. Cut the baked sweet potatoes in half lengthwise, spoon warm cranberry sauce over each half and serve.

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