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Cranberry Sweet Potato Bake Recipe
|Sweet potatoes||3 1⁄2 Pound|
|Onions||2 Large, peeled and halved|
|Olive oil/Vegetable oil||2 Teaspoon|
|Halved cranberries||2 Cup (32 tbs) (Fresh / Frozen)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Grated orange peel||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Calories 448 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 10.8 mg
Sodium 320.1 mg13.3%
Total Carbohydrates 96 g31.9%
Dietary Fiber 12.1 g48.2%
Sugars 43.2 g
Protein 6 g11.5%
Vitamin A 754.7% Vitamin C 54.5%
Calcium 14% Iron 12.6%
*Based on a 2000 Calorie diet
Bake, uncovered, at 400° for 50-60 minutes or just until tender.
When cool enough to handle, peel and cube potatoes and dice onions; place in a large bowl.
Combine the remaining ingredients; mix well.
Gently stir into potato mixture.
Transfer to a greased 13-in x 9-in x 2-in baking dish.
Bake, uncovered, at 350° for 25-30 minutes or until heated through, stirring once.