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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