Leftover Casserole
Baked Apple, Cranberry & Sweet Potatoes
Mashed Sweet Potatoes With Fresh Cranberries
Cranberry Sweet Potato Bread
Sweet Potato Crisp
Sweet Potato Boats


Leftover Casserole


4 cup mashed, cooked sweet potatoes
4 cup diced cooked turkey, ham, pork, or chicken
1 (8 oz.) can pineapple chunks
1 cup fresh cranberries, coarsely chopped
1/2 cup sugar
1/4 tsp. nutmeg
1 tsp. salt
1/2 lb. bulk pork sausage
1/2 cup dry bread crumbs

Mix all except last 2 ingredients (include juice from pineapple) and spoon
into well-greased 2 1/2 quart casserole. Fry sausage until brown and
sprinkle over casserole. Top with bread crumbs. Bake in 350 degree oven
for 25-30 minutes. Serves 6-8.

Baked Apple, Cranberry & Sweet Potatoes

6 med. size sweet potatoes
Water
1 cup sugar
2 cup fresh cranberries
1 lg. apple, thinly sliced
1/2 cup firmly packed light brown sugar
1/8 tsp. ground cinnamon
1/4 cup butter
1/2 cup orange juice

Boil sweet potatoes in water until nearly done. Drain and cool slightly.
Peel and cut into 1/2" thick slices. In a medium saucepan, combine the
1/2 cup water, sugar and cranberries. Cook until the berries have just
popped. Preheat oven to 350 degrees. Grease a 9"x12"x2" baking dish.
Arrange layer of potatoes in bottom, then a layer of apples. Next add a
layer of 1/2 of cranberries and their liquid. Put remaining potatoes on
top and spoon remaining berries over all. Sprinkle with brown sugar and
cinnamon. Dot with butter and pour orange juice over all. Bake in oven
for 30 minutes. Makes 8 servings.




Mashed Sweet Potatoes With Fresh Cranberries

3 cans sweet potatoes
2 cup brown sugar
2 cup fresh whole cranberries
1/2 - 3/4 cup margarine or butter
1 cup juice from sweet potatoes
Dash of cinnamon

Combine in medium saucepan brown sugar and margarine and juice of sweet
potatoes. Cook until margarine melts. Add cranberries; stir into
mixture. Cook until cranberries pop and juice turns red; stir in
cinnamon. While above is cooking, mash potatoes with fork in a flat pan
or dish. When sauce is ready, pour over potatoes and mix with spoon.
Grease casserole dish and transfer potatoes. Dot with butter and bake at
375 degrees until mixture bubbles, around 20-30 minutes




Cranberry Sweet Potato Bread

3/4 cup packed dark or light brown sugar
1/4 cup butter or margarine, melted
3/4 cup mashed, cooked sweet potatoes
3 eggs, slightly beaten
1/3 cup orange juice
2 1/2 cup sifted all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1/8 tsp. ground mace
1 cup coarsely chopped fresh cranberries
1/2 cup sliced natural almonds

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan. In large
bowl, combine brown sugar, butter, sweet potatoes, eggs and orange juice.
In separate bowl, sift dry ingredients together. Add to sweet potato
mixture and mix. Fold in chopped cranberries and almonds; turn batter
into prepared pan. Bake 60 to 70 minutes or until cake tester inserted in
center of bread comes out clean. Cool in pan for 10 minutes, then remove
to wire rack and cool completely. Note: To cook sweet potatoes, cook in
water to cover in saucepan until tender, 20 to 30 minutes.



Sweet Potato Crisp

1 (8 oz.) pkg. cream cheese, softened
1 (40 oz.) can cut sweet potatoes, drained
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old fashioned or quick oats, uncooked
1/2 cup packed brown sugar
1/3 cup margarine
1/4 cup chopped pecans

Preheat oven to 350 degrees. Beat cream cheese, sweet potatoes, 1/4 cup
sugar and cinnamon in large mixing bowl at medium speed with electric
mixer until well blended. Spoon into a 1 1/2 quart casserole or 6 x 10
inch baking dish. Top with apples and cranberries. Stir together flour,
oats and 1/2 cup sugar in medium bowl. Cut in margarine until mixture
resembles coarse crumbs. Stir in pecans. Sprinkle over fruit. Bake
35-40 minutes or until thoroughly heated.



Sweet Potato Boats

3 lg. sweet potatoes
1/4 cup raisins
1/3 cup sesame seeds
1/2 tsp. cinnamon
1 cup cranberries
1/2 cup chopped walnuts
2 tbsp. honey

Bake three whole sweet potatoes in their jackets until just tender. cut
in half, lengthwise. Spoon the center of the sweet potatoes into a bowl,
leaving a shell about 1/8 inch thick. Grind or chop the cranberries.
Add chopped walnuts and raisins, sesame seeds, honey, cinnamon, and the
reserved sweet potato. Mix until the ingredients are well combined.
Mound the mixture in the sweet potato skins. Place the boats in a baking
dish and bake at 350 degrees for 20 minutes. Yield: 6 servings.



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