Recipe by Bergy
This is delicious with any meal but especially good with chicken, turkey or ham. Great for holidays because you can do it ahead.
Top Review by The Pixelated Vegetarian
Surprisingly good. The onions made me skeptical, but I was pleasantly surprised. If I made it again, I'd leave out the onion and substitute apples and raisins instead. I'd also double the spices. I threw in some sunflower seeds for variety.
- 3 1⁄2 lbs sweet potatoes or 3 1⁄2 lbs yams, peeled and cut into 3/4-inch cubes
- 2 large onions, cut into 3/4-inch chunks
- lite olive oil or vegetable oil
- 2 cups fresh cranberries (do not thaw if using frozen cranberries) or 2 cups frozen cranberries (do not thaw if using frozen cranberries)
- 2⁄3 cup golden brown sugar
- 2 tablespoons melted butter or 2 tablespoons margarine
- 1 large orange, juice and rind of
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- Preheat oven to 400°F.
- Mix Sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8x12 each).
- Spray the veggies lightly with oil and bake until sweet potatoes are just tender (a bit under done) About 20-25 minutes.
- Lower heat on oven to 350°F.
- Combine the remaining ingredients, mix well and pour equally into the two casseroles.
- Mix well to coat all the pieces of vegetable.
- Bake uncovered about 30-40 min or until tender and getting sticky, Stir once during cooking.
- You may freeze the casseroles, tightly covered, before the final baking.
- Then on the day of your dinner defrost and follow through the final baking.
- Or you may hold it in your refrigerator, tightly covered, for a day and then bake on the day of your dinner.