Cranberry Sweet Potato Muffins Cass Recipes

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 375 degrees and line a muffin pan with liners or spray with non-stick spray
• In a large bowl, combine the dry ingredients - flour, salt, cinnamon, nutmeg and baking powder.
• In a smaller bowl, combine the wet ingredeints - egg, applesauce, milk, mashed sweet potato, and olive oil. Stir to combine.
• Add the wet ingredeints into the dry ingredeints and carefully stir until well combined
• Carefully fold in the frozen cranberries and chopped pecans
• Spoon the muffin mixture evenly into the prepared muffin pan (should make 12 muffins)
• Place in the center rack in the oven and bake for approximately 18 minutes. You'll know when the muffin are done when you insert a toothpick into the center it comes out clean
• Remove from the oven and allow to cool slightly. Sprinkle the top with additional chopped pecans and ground cinnamon if desired.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in cranberries. , Fill 12 greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffins comes out clean. Cool 10 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Combine sweet potato, eggs, vanilla, brown sugar, milk, oil and cinnamon in a large bowl and mix until well mixed.
• Add flour and baking soda and stir until just combined.
• Mix in fresh cranberries or chocolate chips.
• Scoop into lined muffin tins and bake at 375 for 20-22 minutes or until a toothpick inserted into the center comes out clean.
• Let cool completely.

SWEET POTATO CRANBERRY MUFFINS RECIPE | GOOD COOK RECIPE #49

Steps:

• Preheat oven to 35o degrees.
• In a large mixing bowl add egg, brown sugar and granulated sugar. Beat until fluffy.
• Mix in buttermilk, oil, salt and vanilla extract.
• In a separate bowl mix flour, cinnamon, nutmeg and baking soda.
• Slowly incorporate dry mixture with sugar egg mixture using an electric mixer.
• Add in sweet potato mash.
• Spray a muffin tin with cooking spray. Fill the muffin tin cups about ¾ full with batter.
• Make a well in the middle of the batter and add cranberry sauce.
• Bake for 18-20 minutes at 350 degrees.

SWEET POTATO CRANBERRY BAKE

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.

SWEET POTATO CRANBERRY BAKE

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.

CRANBERRY SWEET POTATO CASSEROLE

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.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Line muffin pan cups with paper liners.
• In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
• In a small bowl, combine egg, milk, sweet potatoes and butter.
• Stir wet ingredients into dry ingredients just until moistened.
• Stir in cranberries.
• Fill paper lined muffin cups half full.
• Sprinkle with Cinnamon-Sugar.
• Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
• Cool in pan 10 minutes before removing to a wire rack.

CRANBERRY STREUSEL SWEET POTATOES

Steps:

• Place sweet potatoes in a 3 quart saucepan; add enough water to cover.
• Cover and heat to boiling; reduce heat.
• Simmer 20 to 25 minutes or until tender; drain well.
• Mash potates and mix well with 2 tablespoons melted butter (I mixed them in a table top mixer so my hands were free to do other stuff - made a lovely smooth fluffy texture!).
• Spoon into ungreased 1-quart casserole.
• Mix remaining ingredients; sprinkle over the potatoes.
• Bake uncovered at 350 degrees for about 30 minutes or until heated through and streusel mixture is golden brown.