Friday, January 13, 2012

sweet potato cranberry bake

From 01/13/2012 (by Eye-Fi)

When we were in Wisconsin after Christmas, we finally got Jack to try some of the Apple Mallow Yambake that Grandma made (not before pulling some teeth). Afterward, he told me I needed to make it every day. While I haven't had a chance to make that yet, I tried a recipe tonight that reminded us of that one- but instead of apples, I used some cranberries I've been wanting to use, and instead of a marshmellow topping, there was a walnut, (minimal) brown-sugar and cinnamon topping. And Jack said tonight's dinner was the best he's ever had. For the record, the accompanying foods were baked tilapia, mixed veggies (corn, edamame and red peppers) and homemade wheat rolls. I'll be sure to duplicate this one again... we had not a leftover. It's gluten-free and can easily be made dairy-free, as well.

Ingredients

  • 4 medium sweet potatoes
  • 1 cup fresh cranberries
  • (less than) 1/4 cup brown sugar
  • 1 tablespoon butter, melted
  • 1/2 cup orange juice
  • TOPPING:
  • 1/2 cup chopped walnuts
  • (less than) 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Directions

  1. Place sweet potatoes in large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. Place half in a medium baking dish. Top with the cranberries, brown sugar and butter. Pour orange juice over the top.
  2. Cover and bake at 350 degrees F for 25 minutes. In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown.

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