Cranberry Sweet Potato Bake
Most will agree that fresh is better than canned, and that goes for sweet potatoes, too! For more contrast in color, use a combination of both fresh sweet potatoes (pale pinkish-yellow) and yams (a darker red-orange). The sweetly tart dried cranberries add even more color, texture and flavor.
4 pounds sweet potatoes, washed, peeled and cut into 1-inch pieces
1/2 cup orange juice - divided use
1/4 cup butter, melted
1/4 cup vegetable oil
1/4 cup brown sugar, packed
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup Ocean Spray® Craisins® Sweetened Dried Cranberries
- Preheat oven to 425ºF (220ºC).
- Combine potatoes, 1/4 cup orange juice, butter, oil, brown sugar, cinnamon and salt in a large mixing bowl; toss until evenly coated. Place mixture evenly in a 12x9-inch baking or roasting pan.
- Bake for 30 minutes, stirring occasionally. Remove from oven; add sweetened dried cranberries. Bake for an additional 15 minutes or until potatoes are tender.
- Remove mixture to a serving platter; keep warm. Add remaining 1/4 cup orange juice and scrape all brown bits from bottom of pan. Pour over mixture.
Makes 8 servings.
Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.