Sweet Potatoes With Walnut Cranberry Butter Recipes

CRANBERRY-WALNUT SWEET POTATOES

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.

CRANBERRY WALNUT SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
• In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt.
• Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
• Stir in the walnuts & mustard & heat through.
• Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
• Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.

CRANBERRY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
• In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
• When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

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.

SPICED SWEET POTATOES AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
• Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

TWICE BAKED CRANBERRY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees.
• Clean potatoes and pierce with fork.
• Place on oven rack, bake for 1 and 1/4 hours or until tender, and set aside to cool.
• Cut each potato in half lengthwise and scoop pulp out with a spoon leaving 1/4 inch shell.
• Mash the potato pulp until smooth, stir in cranberry sauce, dried cranberries, butter and salt.
• Spoon mixture back into each shell dividing evenly.
• Place shells in baking pan and sprinkle with walnuts.
• Bake 25 to 35 minutes until thoroughly heated.

CRANBERRY-TOPPED SWEET POTATOES

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.