Winning Cranberry Sweet Potato Bake Recipes

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.

WINNING CRANBERRY SWEET POTATO BAKE

Steps:

• Place sweet potatoes in a greased 11x7-in. baking dish. Sprinkle with cranberries and pecans; spoon marmalade over top. Cover and bake at 350° for 25-30 minutes or until heated through.

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.

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.

CRANBERRY PECAN SWEET POTATO BAKE RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13 inch pan, with nonstick cooking spray.
• Peel all the potatoes, with a potato peeler, then slice them into thin rounds. These should be less than 1/4 inch wide.
• In a small bowl, combine the melted butter, brown sugar, honey, and olive oil. Mix until fully incorporated.
• Lay out your potato slices on the bottom of the pan. Make sure you only do one layer of the sweet potatoes.
• For the second layer of the sweet potatoes, add your Craisins and your chopped pecans. I used about 1/2 cup of Craisins and 1/3 cup of pecans for the first layer.
• Drizzle about 3 Tablespoons of the brown sugar liquid over the first layer, of the bake.
• Repeat this process until there are no more sweet potatoes left. If you have extra Craisins and pecans left over, place them on top.
• Pour the remaining brown sugar drizzle, on top.
• Spray the top layer, with a little extra non-stick cooking spray.
• Place in oven and allow it to cook for about 35 - 40 minutes.
• Remove from oven and enjoy warm.

LAYERED SWEET POTATO AND CRANBERRY CASSEROLE

Steps:

• Bake the potatoes in a 350 degree F. oven for about an hour or until tender. I actually baked 5 potatoes and found I needed the extra one for the casserole. You may also boil the potatoes, but I find baking them gives a sweeter taste; also, they peel easier. Drain potatoes if they were boiled. In either case let the potatoes cool enough to handle and peel the potatoes. You can do this step a day or two ahead of time. Place potatoes in a covered container and refrigerate.
• Preheat the oven to 350 degrees F. Cut the potatoes in 1/4-inch slices. Grease a 9x13-inch baking dish and layer the slices in the dish, overlapping them slightly. You'll have 3 or 4 vertical rows depending on how "fat" your potatoes are.
• Sprinkle the potatoes with half the brown sugar; dot with 1-1/2 teaspoons butter. Top with 1/2 of the cranberries. Repeat layers, using remaining brown sugar and cranberries. Pour orange juice over the top of the casserole.
• Cover casserole and bake in preheated oven for 45 minutes.
• Combine the walnuts, 2 tablespoons of melted butter, 1 tablespoon brown sugar and cinnamon; stir well. Sprinkle this mixture over the top of the casserole and return to the oven. Bake, uncovered, an additional 10 minutes.