Sweet Potatoes With Cranberries

"I do not remember where I got this recipe, but I wanted a sweet potato dish that did not use a lot of sugar as the normal recipes."
 
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photo by Coppercloud photo by Coppercloud
photo by Coppercloud
photo by MICHELLE R. photo by MICHELLE R.
Ready In:
1hr 50mins
Ingredients:
9
Serves:
7
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ingredients

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directions

  • Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
  • Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
  • In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
  • Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
  • These can be made a head of time, then warmed before serving.

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Reviews

  1. This was AhhhMazing!! I overcooked the sweet potatoes so I had to turn it into a mash. Even with the very soft sweet potatoes it was absolutely delicious. I used vanilla rather than bourbon. The vanilla flavor was so good. When I tasted the butter and vanilla mixture, I thought "where is this going? This is awful" The vanilla flavor wasn't sweet, rather it gave the potatoes some depth. The cranberry "sauce" added another layer of fabulous. Unfortunately, I didn't have any cayenne. I had to use chili powder. It didn't have the same kick. I imagine it would be even better with it. Thank you for this recipe!
     
    • Review photo by MICHELLE R.
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