Cranberry-Kissed Sweet Potatoes

Submitted by Hey Jude

"I found this in the Chicago Tribune and plan on adding it to my Thanksgiving menu. It originally comes from Wisconsin cranberry grower Judie Harkner."

 

• Ready In: 37mins
• Ingredients: 7
• Serves: 8

ingredients

• 4 medium sweet potatoes, cooked,peeled and cut into 3/4 inch pieces
• 1⁄3 cup orange juice
• 1⁄4 cup butter, cut into small cubes
• 1 1⁄4 cups fresh cranberries
• 1⁄4 cup packed brown sugar
• 1⁄2 orange, zest of
• 1⁄2 cup toasted slivered almonds (optional)

directions

1. Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap and heat on high (100 percent power), stirring occasionally, 12 minutes.
2. Stir in cranberries and brown sugar; cover and heat on high until potatoes are tender and cranberries burst, about 5 minutes.
3. Toss mixture with orange zest; stir in almonds if desired.

Reviews

[CabinKat]

I enjoyed the combination of flavors for this sweet potato very much. I changed "how" I cooked the sweet potatoes. I baked them whole for about an hour to hour and half, then sliced them in half. I scooped the center out and left the shell with about a half inch of sweet potato in the shell. I combined all the ingredients and filled the shells back up. I baked them for about 20 minutes. Loved it! Thanks for posting!!

 

[PA Kathy]

Wonderful! Great combination of flavors and I especially appreciated that this could be popped in the microwave. I made this for Christmas dinner along with a spiral ham and my brother, who does not like sweet potatoes enjoyed this!

 

[Barb G.]

OH Yummy, this should have more than 5 stars, absolutley Delicious. I cut the recipe in half for the two of us, but should have made the whole recipe. I didn't have fresh Cranberies and store had nome so I substituted canned whole cranberries, this worked great, yummy. But will make this again when I can get fresh cranberries. The orange zest adds a lot of flavor and the toasted almonds adds flavor and crunch. DH loved this, Thank you Judy for another great recipe.