Ingredients
- 6 medium sweet potatoes or yams
- 1/4 cup all-vegetable shortening or Oil
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/4 cup fresh orange juice
- 1/4 cup water
- 1-1/4 cups fresh cranberries, rinsed
- 1/2 teaspoon cornstarch
- 2 tablespoons cold water
Preparation
Step 1
Preheat oven to 400.
Wash sweet potatoes and pat dry.
Prick with a fork, place in a shallow baking dish, and bake at 400: for 40 to 50 minutes or until soft.
During the last 10 minutes of baking, prepare sauce.
Melt shortening in a medium saucepan (or place oil in saucepan).
Add brown sugar, salt, orange juice, and 1/4 cup water, stirring over low heat until sugar dissolves.
Add cranberries and bring to boiling.
Reduce heat and simmer covered for 5 minutes or until cranberries start to pop.
Combine cornstarch with 2 tablespoons cold water blending until smooth.
Stir into cranberries; cook, stirring constantly, until sauce comes to boiling.
Reduce heat and cook for 1 to 2 minutes or until mixture is slightly thickened.
Make a lengthwise cut in the center of each potato; press open from bottom.
Place sweet potatoes on a serving platter.
Top each with cranberry sauce.
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