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Sweet Potato Cranberry Casserole
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- #32687
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 pounds sweet potatoes or yams, peeled and cut into 3/4" cubes
2 large onions, cut into 3/4" chunks
lite olive oil or vegetable oil
2 cups fresh cranberries or unthawed frozen cranberries
2/3 cup golden brown sugar
2 tablespoons melted butter
1 large orange, juice and rind of
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
directions
Preheat oven to 400 degrees F. Mix sweet potatoes and onions and put mixed veggies in two oil sprayed shallow ovenproof dishes (about 8x12 each).
Spray the veggies lightly with oil and bake until sweet potatoes are just tender (a bit under done) About 20-25 minutes.
Lower heat on oven to 350 degrees F. Combine the remaining ingredients, mix well and pour equally into the two casseroles. Mix well to coat all the pieces of vegetable. Bake uncovered about 30-40 minutes or until tender and getting sticky, Stir once during cooking.
You may freeze the casseroles, tightly covered, before the final baking. Then on the day of your dinner defrost and follow through the final baking. Or you may hold it in your refrigerator, tightly covered, for a day and then bake on the day of your dinner.
added by
gladysdinletir
nutrition data
252 calories, 3 grams fat, 54 grams carbohydrates, 3 grams protein per serving. This recipe is low in fat.
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