Sweet Potato Bake

By nlhartman

Dinner will be served when you do most of the preparation for this lovely harvest side dish the day before. Excellent!

Ingredients

• 6 medium sweet potatoes (3 pounds)
• 1/2 c. packed brown sugar
• 3 T. butter
• 1 t. Pantry Cinnanmon Plus Spice Blend
• 1/4 t. salt
• 1 orange
• 2 medium Granny Smith apples
• 1/2 c. fresh cranberries(optional)

Preparation

Step 1

1. Up to a day in advance, place potatoes in Dutch (6 qt.) oven; add enough water to cover potatoes. Bring to a boil; cover. Cook 20-25 minutes or just until fork-tender. Dain; cool. Peel; cut crosswise into 1-inch thick slices. Cut large slices in half. Place in a square baking dish; cover with plastic wrap and refrigerate.

2. Place brown sugar sugar, butter, spice blen and salt in microwave-safe dish. Zest orange to measure 1 t. Juice orange to measure 2 T. Add to brown sugar mixture. Microwave, covered, on high 1 minute. Stir; cover and refrigerate.

3. When ready to serve, preheat oven to 375. Microwave sweet potatoes in bake on 50%-5 minutes; set aside. Mocrowave sugar mixture on high 1 minute or until blended when stirred.

4. Cut apples into wedges. Sitr into sugar mixture. Microwave, covered, 3 minutes. Pour over sweet potatoes.

5. Bake 15 minutes. Sprinkle with cranberries, if desired. Baste the potatoes/apple bake. Continue baking 15-20 mintues or until heated. Baste before serving.