Candied Yams with Cranberries
Sweet Potatoes and Cranberries
Sweet Potato, Pecan and Cranberry Surprise
Baked Cranberry Stuffed Sweet Potatoes




Candied Yams with Cranberries

This is a delicious variation on candied yams. The fresh cranberries
add a slight tartness that cuts down on the sweetness characteristic
of traditional candied yams. This recipe was taken from a bag of
miniature marshmallows many years ago and I recently re-discovered it.
Hope you like it as much as I do! Dec 10, 2003

1/2 cup flour
1/2 cup packed brown sugar
1/2 cup oatmeal, uncooked
1 teaspoon cinnamon
1/3 cup butter
2 (17 ounces) cans yams, drained
2 cups cranberries, raw
1 1/2 cups miniature marshmallows

6 servings

Combine flour, sugar, oats and cinnamon.
Cut in butter until mixture resembles coarse crumbs.
Lightly toss 1 cup crumb mixture with yams and cranberries.
Arrange in a 1 1/2 quart casserole.
Sprinkle with remaining crumb mixture.
Bake at 350 degrees for 35 minutes.
Sprinkle with marshmallows and return to oven until marshmallows
are lightly browned.

Source: http://www.recipezaar.com/recipe/getrecipe.zsp?id=78539





Sweet Potatoes and Cranberries

Servings: 8

6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 teaspoon orange rind
3/4 teaspoon cinnamon
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice
thickly, and arrange in a buttered baking dish. In saucepan mix
remaining ingredients. Simmer, uncovered, for five minutes. Pour over
sweet potatoes and bake uncovered at 350 degrees for 20 minutes or
until glazed and hot.

Source: http://www.recipelink.com/mf/31/15524





Sweet Potato, Pecan and Cranberry Surprise

With a food processor slicing the potatoes, this is one of the
simplest and most impressive recipes you will make. I promise a
picture perfect presentation every time as the foil keeps the potatoes
from sticking and it inverts with ease and perfect every time.

3 tablespoons margarine, melted
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup dried cranberries
1/3 cup chopped pecans
2 pounds sweet potatoes (yams)

Preheat oven to 400 degrees. Line a 9-inch round cake pan with
aluminum foil and coat with nonstick cooking spray.
In a small bowl, mix together the melted margarine, brown sugar,
cinnamon, nutmeg, cranberries and pecans; set aside.
Peel the potatoes and slice very thin (preferably with a food
processor).
Spoon one-third cranberry mixture on the bottom of pan. Arrange
one-third of the potato slices in concentric circles, overlapping in
bottom of pan. Spread one-third of cranberry mixture over potatoes.
Top with another one-third potato slices, arranged in concentric
circles. Top with remaining one-third cranberry mixture and repeat
arranging potato slices on top. Coat a sheet of aluminum foil with
nonstick cooking spray and over potatoes tightly.
Bake for 45 minutes, uncover, and continue baking for an another 20
minutes or until brown and crisp on top and potatoes are tender. Place
serving plate on cake plate and invert immediately. Remove foil from
top.

Makes 8 servings
Source: Louisiana Sweet Potato Advertising and Marketing Commission

Source: http://www.recipelink.com/mf/31/27103





Baked Cranberry Stuffed Sweet Potatoes

8 sweet potatoes, scrubbed
1 cup dried cranberries
4 tablespoons butter, divided use
1 large firm but ripe pear, peeled, cored, and cut into 1/2-inch cubes
1 cup pecans, coarsely chopped
4 teaspoons minced and peeled fresh ginger
4 teaspoons (packed) light brown sugar
2 teaspoons balsamic vinegar PLUS
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt

Position rack in center of oven and preheat to 350 degrees. Line
baking sheet with foil. Pierce potatoes in several places with fork;
place on baking sheet. Bake until potatoes are tender when pierced
with fork, about 55 minutes. Cool slightly.
Meanwhile, place cranberries in small bowl; pour enough hot water over
to cover. Let stand 5 minutes to soften. Drain well. Melt 2
tablespoons butter in large non-stick skillet over medium-high heat.
Add pears and saute until tender and golden, about 4 minutes.
Stir in cranberries, pecans, ginger, and brown sugar; saute 1 minute.
Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.
Cut off top quarter of each potato lengthwise; discard tops. Using
fork, gently mash pulp inside each potato. Sprinkle with salt and
pepper. Melt remaining 2 tablespoons butter in small saucepan over low
heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1
teaspoon butter-vinegar mixture into each potato; mix with fork to
blend. Mound cranberry mixture in sweet potatoes.

Note: Can be prepared four hours ahead. Cover loosely with plastic
wrap; let stand at room temperature. Rewarm sweet potatoes uncovered
in 350-degree oven until heated through, about 20 minutes.

Source:
http://www.cdkitchen.com/recipes/rec...d_Cranberry_St
uffed_Sweet_Potatoes42856.shtml


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