"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Sweet Potatoes Recipe

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This recipe for Cranberry Sweet Potatoes, by , is from BRAT Diet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 sweet potatoes (yellow flesh, not orange)
2/3 c. fresh cranberries (or thawed from frozen/ dried berries plumped c warm water)
1/4 c. butter, cut into pieces
1/3 c. pecans
1/3 c. brown sugar or maple syrup
1/4 c. orange juice
2 tbsp. rum or 2 tsp. orange zest
1/2 tsp. freshly ground nutmeg
1/2 tsp. salt

Directions:
Directions:
Cut sweet potatoes in half and place in a 5 quart pot filled with water. Boil potatoes until tender, about 30-40 minutes. Remove from water and let cool. Remove peel and cut potatoes into thick slices.

Preheat oven to 350. In a large bowl, toss potatoes, cranberries, butter, pecans, brown sugar/maple syrup, orange juice, rum/zest, nutmeg, and salt. Place in ovenproof casserole and cover with foil. Bake 45 minutes, or until heated through.

 

 

 

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