Best 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 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.

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:

• 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.

SWEET POTATO CRANBERRY CASSEROLE

Steps:

• 1. Boil potatoes with water to cover, until tender, about 50 minutes. Drain and cool. Peel and cut into 1/4 inch slices. Place 1/2 of the potato slices in a greased 2 1/2 quart baking dish. Top with 1/2 of the cranberries, brown sugar, and butter. Repeat layers. Pour orange juice over the top.
• 2. Cover and bake 30 minutes at 350. In small bowl combine nuts, brown sugar and cinnamon; cut cold butter in with pastry blender. Sprinkle over sweet potato mixture, and bake, uncovered for 10 minutes, or until topping is golden brown.

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.

SWEET POTATO, APPLE, AND CRANBERRY BAKE

Steps:

• Put sweet potatoes in a large saucepan.
• Add enough water to cover the potatoes.
• Bring to a boil; cover and cook until potatoes are'fork' tender.
• Cool slightly.
• Combine water, sugar, and cranberries in a medium saucepan.
• Cook until cranberries pop.
• Preheat oven to 350 degrees.
• Grease a 13" X 9" X 2" baking dish.
• Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
• Sprinkle with brown sugar, cinnamon, and butter.
• Pour water (or orange juice) over top.
• Last, the peacon halves on top.
• Bake in oven for 30 minutes or until tender.