Layered Sweet Potato and Cranberry Casserole

Submitted by Lorraine of AZ

"I tried this casserole for Thanksgiving and was very pleased with it. It is lighter than the traditional sweet potato casserole and fresher tasting, too. It is an easy casserole to put together but it does take a bit of time to layer the sweet potato slices. However, it is worth it because the end result is very attractive. Usually I follow a recipe exactly the first time I am making it. But in this case, I have to admit to increasing the amounts of brown sugar and cranberries used in the layering. I upped the brown sugar to about 2/3 cup and the cranberries to 1-1/2 cups easily -- maybe a little more. Didn't hurt the casserole a bit! The time for baking or boiling the potatoes is not figured into the timing because it can be done a day or two ahead of time."

 

• Ready In: 1hr 25mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 4 large sweet potatoes (about 3-1/2 pounds)
• 1⁄2 cup firmly packed brown sugar
• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup fresh cranberries
• 1⁄2 cup orange juice

• Topping

• 1⁄2 cup chopped walnuts (I used more)
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 tablespoon brown sugar
• 1⁄2 teaspoon ground cinnamon

directions

1. Bake the potatoes in a 350 degree F. oven for about an hour or until tender. I actually baked 5 potatoes and found I needed the extra one for the casserole. You may also boil the potatoes, but I find baking them gives a sweeter taste; also, they peel easier. Drain potatoes if they were boiled. In either case let the potatoes cool enough to handle and peel the potatoes. You can do this step a day or two ahead of time. Place potatoes in a covered container and refrigerate.
2. Preheat the oven to 350 degrees F. Cut the potatoes in 1/4-inch slices. Grease a 9x13-inch baking dish and layer the slices in the dish, overlapping them slightly. You'll have 3 or 4 vertical rows depending on how "fat" your potatoes are.
3. Sprinkle the potatoes with half the brown sugar; dot with 1-1/2 teaspoons butter. Top with 1/2 of the cranberries. Repeat layers, using remaining brown sugar and cranberries. Pour orange juice over the top of the casserole.
4. Cover casserole and bake in preheated oven for 45 minutes.
5. Combine the walnuts, 2 tablespoons of melted butter, 1 tablespoon brown sugar and cinnamon; stir well. Sprinkle this mixture over the top of the casserole and return to the oven. Bake, uncovered, an additional 10 minutes.