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Thursday, April 23, 2015

Sweet Potato/cranberry Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 3 1/2 lbs sweet potatoes or 3 1/2 lbs yams, peeled and cut into 3/4-inch cubes
  • 2 large onions, cut into 3/4-inch chunks
  • lite olive oil or vegetable oil
  • 2 cups fresh cranberries (do not thaw if using frozen cranberries) or 2 cups frozen cranberries (do not thaw if using frozen cranberries)
  • 2/3 cup golden brown sugar
  • 2 tablespoons melted butter or 2 tablespoons margarine
  • 1 large orange, juice and rind of
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon

Recipe

  • 1 preheat oven to 400°f.
  • 2 mix sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8x12 each).
  • 3 spray the veggies lightly with oil and bake until sweet potatoes are just tender (a bit under done) about 20-25 minutes.
  • 4 lower heat on oven to 350°f.
  • 5 combine the remaining ingredients, mix well and pour equally into the two casseroles.
  • 6 mix well to coat all the pieces of vegetable.
  • 7 bake uncovered about 30-40 min or until tender and getting sticky, stir once during cooking.
  • 8 you may freeze the casseroles, tightly covered, before the final baking.
  • 9 then on the day of your dinner defrost and follow through the final baking.
  • 10 or you may hold it in your refrigerator, tightly covered, for a day and then bake on the day of your dinner.

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