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Cranberry Orange Sauced Sweet Potatoes

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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

Details

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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