CRANBERRY SWEET POTATO CASSEROLE
This quick and easy casserole combines two traditional holiday foods, sweet potatoes and cranberries, into one delicious dish.
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Spread cranberry sauce into the bottom of a 6-cup casserole dish.
- Spoon sweet potato chunks over the top.
- In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.
Nutrition Facts : Calories 300 calories, Carbohydrate 66.4 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 165.9 mg, Sugar 15.6 g
SWEET POTATO CRANBERRY BAKE
My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
Provided by Erika Glasco
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
- Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g
SWEET POTATO CASSEROLE
This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.
Provided by Marian Burros
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 221 milligrams, Sugar 22 grams, TransFat 0 grams
CRANBERRY STREUSEL SWEET POTATOES
Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
- Heat oven to 350°F. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
- Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
Nutrition Facts : Calories 265, Carbohydrate 44 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg
CRANBERRY SWEET POTATO BAKE
This colorful casserole is the perfect side dish for Thanksgiving, with its combination of sweet potatoes, cranberries and apples. I find it convenient to cook the sweet potatoes in the morning and assemble the dish, then bake it later.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain; cool slightly. Peel potatoes and cut into 1/2-in. slices; set aside., In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg. , In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apple mixture; repeat layers. Cover and bake at 375° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 175 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
SWEET POTATO/CRANBERRY CASSEROLE
This is delicious with any meal but especially good with chicken, turkey or ham. Great for holidays because you can do it ahead.
Provided by Bergy
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CRANBERRY SWEET POTATO CASSEROLE WITH CRUMB TOPPING
This recipe is a Thanksgiving standard in our family. I found this recipe in a magazine many years ago but have made variations to be able to call it my own. The nuts and marshmallows are optional.
Provided by Andi Weiss
Categories Low Protein
Time 40m
Yield 1 casserole, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 350 degrees.
- Spray a 13x9 inch pan with cooking spray.
- Cut yams into one inch cubes.
- Place in baking dish.
- Add in the cranberries and nuts.
- Sprinkle with cinnamon and nutmeg.
- Prepare Topping:.
- Mix oatmeal, flour, packed brown sugar, cinnamon and nutmeg together in a separate bowl.
- Cut in the butter.
- Consistancy should be lumpy.
- Sprinkle over the top of the Yam mixture.
- Bake at 350 degrees for 30 minutes.
- The cranberries should have burst.
- Sprinkle marshmallows on top and bake five more minutes or until marshmallows are browned.
SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 375 degrees F.
- Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
- While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
- While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.
CRANBERRY-TOPPED SWEET POTATOES
Homemade mashed sweet potatoes you can make ahead! Bake this side dish with cranberries and nuts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place sweet potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan. Heat potatoes over low heat about 1 minute, shaking pan often to keep potatoes from sticking and burning, to dry potatoes.
- Heat oven to 350°. Mash potatoes, 2 tablespoons butter and the salt in medium bowl with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
- Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.
Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg
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- In an 8- to 10-quart pot of boiling water, cook the sweet potatoes until tender when pierced with a fork, 25 to 30 minutes. Drain and cool until easy to handle.
- Meanwhile, combine the flour, brown sugar and 1/2 cup of the butter, cubed, in a large bowl. Use your fingers or a pastry blender to cut butter into flour until it clings together. Spread in a shallow baking pan and freeze until ready to use.
- Preheat oven to 350°F. Peel skin from potatoes, return to pot, and mash with a potato masher. Fold in the remaining 1/2 cup of the butter, melted, marshmallow creme, vanilla and salt. Spread mixture evenly in a 3-quart rectangular baking dish.
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