Best Cranberry Sweet Potatoes Recipes

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.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• In a bowl mash potatoes with rest of ingredients.

CRANBERRY PORK & SWEET POTATOES

Steps:

• Place applesauce in a 6-qt. slow cooker. Top with sweet potatoes; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and brown sugar., Place pork chops over potatoes; sprinkle with remaining salt and pepper. Spoon cranberry sauce over pork. Cook, covered, on low 6-8 hours or until pork and sweet potatoes are tender.

CRANBERRY-APPLE SWEET POTATOES

Steps:

• Spread apple pie filling into a greased 8-in. square baking dish. Top with sweet potato slices. In a small bowl, combine the cranberry sauce, preserves and marmalade; spread over potatoes. , Cover and bake at 350° for 20-25 minutes or until heated through.

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 ORANGE SAUCED SWEET POTATOES

Steps:

• Heat oven to 400 degrees F.
• Wash sweet potatoes; pat dry. Prick with a fork; place in a shallow baking dish. Bake 40 to 50 minutes or until soft. During the last 10 minutes of baking, prepare sauce.
• Melt shortening in medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until cranberries start to pop.
• Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook 1 to 2 minutes or until mixture is slightly thickened.
• Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on serving platter. Top each with cranberry sauce.

ROASTED SWEET POTATOES WITH PINEAPPLE CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 425 degrees. Place the potatoesin a roasting pan and roast 45 minutes, until they yield easily to a knife.
• Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.

CRANBERRY CHICKEN WITH SWEET POTATOES

Steps:

• Preheat oven to 350°.
• Peel potato and slice thin. Place evenly in a 8x8 baking dish sprayed with non-stick spray.
• Alternately, you can slice potatoes, drizzle with EVOO' and roast them ona baking sheet at 400° until slightly tender before lining the 8x8 baking dish with them and placing chicken over.
• Place chicken breasts on top of potatoes.
• Combine all other ingredients and pour over chicken.
• Bake uncovered for 50-60 minutes until chicken is done and potatoes are tender.
• Note: Optional: Sprinkle sweet potato with EVOO and roast in oven sprinkled prior to layering in 8x8.

SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY

Steps:

• PREPARATION MAKE THE CHUTNEY: Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes. MAKE THE SWEET POTATOES: Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper. Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Rinse potatoes; pat dry. Peel and slice sweet potatoes. Place potatoes evenly in a 13 x 9" baking pan.
• 3. Place chicken on top of sweet potatoes.
• 4. Whisk remaining ingredients together in a medium mixing bowl.
• 5. Pour mixture evenly over chicken and potatoes.
• 6. Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.

CRANBERRY-KISSED SWEET POTATOES

Steps:

• Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap and heat on high (100 percent power), stirring occasionally, 12 minutes.
• Stir in cranberries and brown sugar; cover and heat on high until potatoes are tender and cranberries burst, about 5 minutes.
• Toss mixture with orange zest; stir in almonds if desired.

CRANBERRY-GLAZED SWEET POTATOES

Steps:

• Place potatoes in 2 qt microwaveable safe baking dish: cover and micro on HIGH 12 min or until pototatoe is tender.
• Combine sugar and next 3 ingredients in a 2 c glass measuring cup. Microwave on HIGH for 3 min, stirring every minute Add sugar mixture and cranberry mixture to potatoes, toss gently. Microwave on HIGH 10 min or until thouroughly heated, basting with sauce tice uring cooking.
• Garnish with orange rind.

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 SWEET POTATOES

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.

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.

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 MASHED SWEET POTATOES

Steps:

• Combine the cranberry juice, milk, salt, sugar, and sweet potatoes in a medium saucepan.
• Cover and cook over low heat, stirring occasionally, until the potatoes fall apart, about 35-45 minutes.
• Remove from heat and mash with a potato masher (or ricer) in the saucepan, or transfer to a suitable dish for mashing if using a nonstick saucepan.
• Stir in dried cranberries and pepper.

CRANBERRY STREUSEL SWEET POTATOES

Steps:

• 1. Place sweet potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover pan and heat to boiling; reduce heat. Simmer covered 10 to 15 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
• 2. Heat oven to 350 degrees. Mash potatoes in warm saucepan and mix well with 3 tablespoons melted butter, 1 T. brown sugar, 1 t. cinnamon and 1/2 t. salt. Mix 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.
• 3. Bake uncovered about 30 minutes or until potatoes are hot and topping mixture is golden brown.
• 4. NOTE: You can make these potatoes a day ahead. Just follow the directions through Step 2, then cover and refrigerate up to 24 hours. Bake uncovered 45 to 60 minutes or until potatoes are hot and topping mixture is golden brown.

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.

MAPLE-CRANBERRY SWEET POTATOES

Steps:

• .In a covered 6-quart sauce pan, heat whole sweet potates with salt and. enough water to cover to boiling on high.
• reduce heat to low and simmer for 30 minutes or.
• . Just until fork tender
• drain.
• set aside until cool enough to handle.
• Meanwhile, in a 1-quart saucepan
• heat maple syrup on high till boiling.
• Reduce heat to medium.
• boil gently 10 to 15 minutes.
• or until reduced to 1/2 cup.
• Stir in cranberries
• and.
• 1/2 teaspoon salt.
• cook just until cranberries pop.
• about 5 minutes longer.
• preheat oven to 400°F.
• Cut cooled sweet potates crosswise in 1 inch thick slices.
• arrange slices in a shallow 3 quart ceramic or glass baking dish.
• overlapping slices if necessary.
• Spoon maple-cranberry syrup evenly over potatoes.
• Bake uncovered.
• 20 minutes or until hot.