- 6 medium sweet potatoes or yams
- 1/4 cup Crisco® All-Vegetable Shortening or Crisco® Pure Vegetable Oil
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/4 cup fresh orange juice
- 1/4 cup water
- 1 1/4 cups fresh cranberries, rinsed
- 1/2 teaspoon cornstarch mixed with
- 2 tablespoons cold water
- 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.
05/09/2018
recipepes.com
Cranberry Orange Sauced Sweet Potatoes, recipe
PT15M
PT1H
5
455 calories
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