Cranberry Sweet Potato Recipe Recipe For Stuffed

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WALNUT AND CRANBERRY STUFFED SWEET POTATOES



Walnut and Cranberry Stuffed Sweet Potatoes image

Walnut and Cranberry Stuffed Sweet Potatoes

Provided by Jenny Shea Rawn, MS, MPH, RD, recipe developer and healthy food blogger at My Cape Cod Kitchen

Time 1h30m

Number Of Ingredients 8

6 medium sweet potatoes, scrubbed
1 cup California walnuts, chopped
1 cup dried sweetened cranberries
1/4 cup (4 tablespoons) salted butter, softened
3 tablespoons dark brown sugar, packed
1 tablespoon ground cinnamon
1/4 teaspoon salt
4 tablespoons maple syrup

Steps:

  • Preheat oven to 350℉ and line a baking sheet with foil.
  • Pierce sweet potatoes a few times with a fork and place onto prepared baking sheet. Bake for 55 to 65 minutes, until sweet potatoes are tender when pierced with a fork or sharp knife. Let sweet potatoes cool slightly then slice open lengthwise and spread open slightly. Mash pulp of each sweet potato with a fork.
  • Combine chopped walnuts, cranberries, butter, brown sugar, cinnamon and salt into a medium bowl; mix well.
  • Mound each sweet potato with 1/3 cup cranberry walnut mixture. Place sweet potatoes back in oven and bake an additional 15 minutes, until topping is warm and fragrant. Remove sweet potatoes from oven.
  • Drizzle sweet potatoes with maple syrup and serve warm.

Nutrition Facts : Calories 454 cal, SaturatedFat 6 g, UnsaturatedFat 4 g, Cholesterol 20 mg, Carbohydrate 67 g, Sugar 39 g, Protein 5 g

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

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

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

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.

CRANBERRY SWEET POTATOES



Cranberry Sweet Potatoes image

I got this recipe with my new crockpot. I'm not a fan of sweet potatoes, but this changed my mind. Hope you all enjoy it as much as I did. You can add more cranberries if desired.

Provided by Becky in Wisconsin

Categories     Yam/Sweet Potato

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 tablespoons orange juice
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 lbs sweet potatoes, washed, peeled and cut into 1 inch pieces
1/2 cup dried cranberries

Steps:

  • In crockpot dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.
  • Cover and cook on HIGH while preparing potatoes.
  • Stir potatoes, and dried cranberries into warm mixture, cover and cook on HIGH for 3 - 4 hours.
  • SHORTCUT TIP: Replace potatoes with drained canned sweet potatoes. Reduce cooking temperature to Medium.

BAKED SWEET POTATOES STUFFED WITH CRANBERRIES, PEARS, AND PECANS



Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans image

Categories     Fruit     Nut     Potato     Side     Bake     Sauté     Thanksgiving     Cranberry     Pear     Pecan     Sweet Potato/Yam     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 8-ounce red-skinned sweet potatoes (yams), scrubbed
1 cup dried cranberries
4 tablespoons (1/2 stick) butter
2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes
1 cup pecans, coarsely chopped
4 teaspoons minced peeled fresh ginger
4 teaspoons (packed) golden brown sugar
2 teaspoons plus 1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt

Steps:

  • Position rack in center of oven and preheat to 350°F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.
  • Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.
  • Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.
  • Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350°F oven until heated through, about 20 minutes.)

CRANBERRY STUFFED SWEET POTATOES



Cranberry Stuffed Sweet Potatoes image

Treat the whole family to Cranberry Stuffed Sweet Potatoes and enjoy the flavors of Thanksgiving at any time of year! This side dish takes only 5 minutes of prep time. Don't wait until November to serve these delicious Cranberry Stuffed Sweet Potatoes.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

4 sweet potatoes
1-1/2 cups apple juice
2 Tbsp. butter
1/2 cup dried cranberries
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Pre-heat oven to 350 degrees.
  • Wash sweet potatoes and use a fork to poke holes on the tops and bottoms.
  • Place in a shallow dish and bake for about 1 hour and 10 minutes.
  • When about 10 minutes remain on the sweet potatoes add the apple juice and the butter to a saucepan and bring to a boil.
  • Immediately stir in the cranberries and the stuffing mix.
  • Mix thoroughly, cover and remove from heat.
  • Slice open sweet potatoes and mash the insides.
  • Add the stuffing mixture to the inside of the sweet potato.
  • Serve immediately.

Nutrition Facts : Calories 270, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

SWEET POTATOES WITH CRANBERRIES



Sweet Potatoes With Cranberries image

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.

Provided by Coppercloud

Categories     Yam/Sweet Potato

Time 1h50m

Yield 7-8 serving(s)

Number Of Ingredients 9

4 lbs small sweet potatoes, peeled and sliced crosswise 1/4 inch thick
4 tablespoons unsalted butter, melted
2 tablespoons Bourbon or 2 tablespoons vanilla
salt & freshly ground black pepper
1 cup water
3/4 cup cranberries
1/3 cup light brown sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon

Steps:

  • 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.

Nutrition Facts : Calories 337.9, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 147.8, Carbohydrate 63.8, Fiber 8.3, Sugar 21.4, Protein 4.2

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

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

1 (12 ounce) package whole cranberries
1 small unpeeled orange, sliced
1 ⅓ cups white sugar
½ cup pecan pieces
¼ cup orange juice
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground mace
1 (40 ounce) can cut yams, drained

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

CRANBERRY-WALNUT SWEET POTATOES



Cranberry-Walnut Sweet Potatoes image

If you ask me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce up to a day ahead-just leave out the walnuts until you're ready to serve. -Mary Wilhelm, Sparta, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

4 large sweet potatoes
1 tablespoon butter
1/4 cup finely chopped onion
1 cup fresh or frozen cranberries
1/3 cup maple syrup
1/4 cup cranberry juice
1/4 teaspoon salt, divided
1/2 cup chopped walnuts, toasted
1 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through., When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.

Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 55g carbohydrate (27g sugars, Fiber 6g fiber), Protein 4g protein.

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