FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

 

FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CRANBERRY SWEET POTATO BAKE

Makes 8 Servings

• 2 (15.5-ounce) cans sweet potatoes, drained and cut into 1/2-inch cubes
• 3/4 cup dried cranberries
• 1/2 cup raisins
• 1 large apple, peeled and cut into 1/2-inch cubes
• 1/4 cup butter or margarine, melted
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup cranberry/apple juice
• 1/3 cup pecan halves


1. Preheat oven to 350°F.

2. Combine sweet potatoes, dried cranberries, apple, and raisins in a large mixing bowl.

3. Combine butter, sugar, and spices in a separate bowl. Add to sweet potato mixture, tossing to coat.

4. Place in a shallow 2-quart casserole dish. Pour juice over top of casserole.

5. Cover and bake for 20 minutes or until heated through, stirring occasionally.

6. Stir in pecans and cook, uncovered, 5 more minutes.

7. Let casserole sit 10 minutes before serving.

Food & Nutrition Service, USDA
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages